Start by melting the butter in a large skillet over medium heat. Once it’s hot, add the minced garlic—smell that? Cook for about 1-2 minutes until fragrant. Next, toss in the sliced leeks and sauté for 3-4 minutes until they soften.

Stir in the shredded turkey, frozen peas and carrots, and both the salt and pepper. Pour in half of the chicken bone broth, followed by the milk. Whisk together the cornstarch with the other half of the broth until smooth, then add this to the skillet. This will help thicken the mixture beautifully.

Now, add the sage and thyme sprigs. They’re key players here. The herbs will infuse the sauce with a wonderful aroma and flavor. Let everything bubble away for about 10 minutes, stirring occasionally. Then remove from heat.

As your filling simmers, slice the potatoes thinly, perfect for layering. An excellent tool for this is a mandolin slicer. Aim for about an ⅛-inch thickness.

Preheat your oven to 375°F (190°C). In a greased baking dish, pour the turkey filling base into the bottom. Layer the potato slices on top, slightly overlapping like shingles. Sprinkle with the Gruyère cheese, which will melt and create that beautiful golden crust.

Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and the potatoes are tender when pierced with a fork. Someone give me a fork, please!