Edmund wasn’t feeling terribly well today, and certainly not up to eating the spicy leftovers of pulled pork from the other night, so I made a pot pie with turkey leftovers and a mashed potato crust (basically a shepherd’s pie, but then who herds turkeys, right?) I got the proportions from Mark Bittman’s How to Cook Everything (a really, really useful resource for cooking-by-method rather than cooking-by-instruction) and I used what I had on hand. (Recipe after the cut.)
The Reef 