Have a fridge full of leftovers and you have a dinner party pop up or you want something “simple” and “homey” for a special occasion?  How about a Pot Pie.  No not those frozen things we’ve all eaten.  Try this more elegant version using Pate a Choux for the top.  We made some dropping them from a spoon for a rustic look.  Feel free to pipe them for a more uniform appearance.  You can make individual or “family style as pictured here. 

Serves 4-6

1 onion diced

2 medium carrots cut into 1 inch/2.5cm rounds

3 ribs celery cut into half moons

4 ounces/115g sliced baby bella mushrooms

1 bell pepper, diced

2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt

1 teaspoon/5ml herbs de provence

1 teaspoon/5ml ground white pepper

2 tablespoons/30mls goose fat

3 tablespoons/45g, unsalted margarine or butter

1 bay leaf

10 juniper berries, crushed

1/2 cup/50g all purpose flour

1 cup/250ml dry white wine or sherry

1-1 1/2 quarts/1-1 1/2 litres hot stock or water

1/2 large sweet potato cut into bite size pieces

2 cups/250g diced or shredded cooked turkey

8-10 baked profiteroles

Preheat oven to 350F/176C/ Gas4

In a large sauce pan on medium high heat add the onion, carrot, celery, mushrooms, bell pepper, salt, pepper, herbs de provence, goose fat butter and bay leaf.  Saute until the onion becomes translucent and vegetables begin to soften (about 3 minutes).  Add the juniper berries, stir and let cook for 30 seconds.  Sift in the flour.  Stir and let cook for 1 minutes.  Add the sherry stirring to combine. Pour in the hot stock slowly stirring constantly to avoid lumps. Add sweet potatoes and turkey. Raise the heat and bring to a boil.  Lower heat to medium and let simmer for 5 minutes and sauce thickens. Top the mixture with the baked profiteroles.  Place in a preheated oven for 20-30 minutes.