Turkey Cottage Pie

1 cup finely chopped celery
1 cup finely chopped carrot
1 cup finely chopped onion
2 teaspoons minced garlic
3 tablespoons unsalted butter
3 tablespoons flour
1 cup turkey gravy
1 cup chicken stock or broth
2 1/2 cups bite-size cooked turkey pieces
1/2 cup cooked peas
1/2 cup cooked carrots
1/2 cup cooked pearl onions
Salt and pepper
2 cups turkey stuffing or dressing
Melted unsalted butter, as needed

In a saucepan seat the celery, carrot, onion and garlic in the butter, covered with a buttered round of wax paper and the lid, over moderately low heat for 5 minutes.

Add the flour and cook the mixture over moderate heat, stirring, for 3 minutes.

Add the gravy, stock or broth and cook over moderate heat, stirring for 5 minutes.

Add the turkey, peas, carrots, pearl onions, salt and pepper to taste, and bring the mixture to a simmer.

Transfer the mixture to a flameproof 1 1/2-quart baking dish, and with a spatula spread the stuffing over it. Drizzle the stuffing with some melted butter. Bake the pie in a preheated 350 degree F oven for 30 minutes, or until bubbling, and put it under a preheated broiler until the top is golden brown.