Leftovers? Stuck at home? Want to use what you have in the fridge and pantry? Try a pot pie. Matzo-topped, so maybe call it a Mina. Here’s the one we had last night. I used all sorts of stuff leftover from Seder and after. If you don’t have turkey, use chicken. Or more vegetables. Use whatever vegetables you have. Any onion will do: regular, scallions, shallots or leeks. Any type of stock (I used leftover chicken soup). I used potato starch as a thickener (usually use flour, a bit more, when it’s not Passover). #matzahchallenge @ujafedny. #turkeymina #turkeypotpie #kosherforpassover #quarantinecuisine #quarantinecuisines #cookingfromyourpantry Matzo-Topped Turkey Pot Pie (Turkey Mina) 2 tablespoons olive oil 1 medium onion, chopped 4 carrots, cut into 1/2-inch slices 2 small or one medium all-purpose potatoes, peeled and cut into bite size pieces 1-2 cups cut up leftover cooked vegetables 4 cups cut up turkey or chicken (bite size pieces) 2-1/2 tablespoons potato starch 3 cups stock Matzo 1 egg, beaten Preheat the oven to 375 degrees. Heat the olive oil in a sauté pan over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes. Add the carrots and potatoes and cook for 3-4 minutes. Add the vegetables and turkey and stir to distribute the ingredients evenly. Sprinkle the potato starch on top and mix it into the ingredients. Pour in the stock and cook, stirring occasionally, until the sauce has thickened slightly. Spoon the ingredients into a casserole. Depending on the size of the casserole, soak one or two sheets of matzo in cool water briefly to soften the pieces. Press out extra liquid with paper towels. Place the matzo on top of the ingredients. Brush with beaten egg. Bake for 25-30 minutes or until crispy on top. Makes 4-6 servings https://www.instagram.com/p/B-7051NFgY8/?igshid=92b855qu6aft