Weelicious

0 Preheat oven to 400 F.
1 Heat 1 tbsp of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
2 Add the celery, carrots and thyme and cook for an additional 3 minutes.
3 Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over them. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.
4 Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.
5 Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.*
6 Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tbsp of cheddar cheese on top to cover.
7 Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish).
8 Serve.
9 * Cover and freeze after this step. Defrost and bake as directed in step 7.