TURKEY POT PIE

2 lb Yukon gold potatoes
1 ½ cups milk
3 Tbsp butter
6 cups shredded roasted turkey meat
1 cup turkey gravy
2 Tbsp Sherry Wine vinegar
5 Tbsp chopped fresh herbs such as parsley, chives and tarragon
1 Tbsp chopped shallots
½ cup fine breadcrumbs
Salt and pepper to taste

1. Preheat oven to 375 F.
2. Boil potatoes in well-salted water until fork tender. Drain, and peel when cool
   enough to handle.
3. Heat milk with butter until butter has melted.
4. Pass potatoes through a food mill or ricer; gently fold in hot milk
   mixture until well incorporated. Season well with salt and pepper.
5. In a large bowl, mix together the turkey, gravy, vinegar, herbs and
   shallots; season well with salt and pepper.
6. Divide turkey mixture among 12 ramekins; top with potato puree and smooth with a spatula. Cook for 20 minutes.