Top with a layer of puff pastry

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This is a difficult thing for me to do but I have to do it. We are nearly a month into autumn. The fact that today was the first day I had to wear tall boots (no tights yet!) instead of sandals or ankle boots really drove it home for me. That and the fact that all is left new in the ground are radishes, beets, squash and some hardy greens. So this that in mind, I came home and made this for dinner. It, like quite a few things I seem to enjoy, combines a few ingredients people are skeptical of: radishes, beets, canned smoked fish, lentils…but again, I swear it is really good! Slightly pungent (eat among loved ones) but it really comes together to make a savory, smoky veggie packed salad that makes a lovely lunch or light dinner.

Melt the butter in a large skillet with high sides, a large saucepan or a stove top and oven safe 2-quart casserole. Add the onion, garlic, parsnip, celery, carrots, Lima beans, potatoes, and kale. Cook over low heat, stirring occasionally, until the onion is translucent.

Stir in the flour and cook for 1-2 minutes. Add the milk, bay leaf, and stock. Simmer, stirring occasionally, until the liquid reduces and thickens a bit, about 10-15 minutes. Fish out the bay leaf. Add the turkey, herbs and spices. Stir to evenly distribute all ingredients. Cook for 2 minutes. Divide into large, oven-safe ramekins or pour into a 2 1/2 quart casserole dish. Leave  1/4 to 1/2 inch of room at the top.

Pierce with a knife. Brush with egg. Bake for 20-30 minutes or until the crust is golden brown and the filling is bubbly.