Step 1

Make the potatoes:

Step 2

In a small saucepan, bring 1 cup of the cream, the thyme and bay leaves to a slow simmer over medium heat. Turn off the heat and let the cream steep for at least 20 minutes.

Step 3

Strain the cream into a medium bowl and set aside.

Step 4

In a large pot, combine the potatoes, garlic, salt and enough water to cover and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes; set the pot aside.

Step 5

Working over a large bowl, in batches, if necessary, push the potatoes and garlic through a food mill fitted with the finest screen.

Step 6

Add the milled potatoes back to the pot and set over low heat. Stir in the butter, followed by half of the steeped cream. Then stir in a bit more of the cream and keep adding until the potatoes just barely hold a peak when you lift the spoon. Add the bit more cream if needed. Taste for salt and add a few good cracks of pepper.

Step 7

Make the pie:

Step 8

Add enough olive oil to a medium skillet to coat the bottom of the pan and heat over low heat.

Step 9

Add the shallots and season to taste with salt and pepper. Cook, stirring occasionally, until the shallots begin to caramelize, about 10 minutes.

Step 10

Add the butter and cook for just a few minutes, allowing the butter to foam and the color of the shallots to deepen. Transfer the shallots to a small bowl and set aside.

Step 11

Heat the same pan over high heat until nearly smoking. Add the grapes, garlic and 2 teaspoons of the thyme. Give the pan a good shake, season the grapes with salt and pepper, shake the pan again and shut off the heat. Let the grapes sit undisturbed for a few minutes while the pan cools down, then add the shallots and orange zest and stir briefly to combine.

Step 12

To assemble:

Step 13

Preheat the oven to 375 F.

Step 14

Spread half of the potato puree in the bottom of a 9-inch deep-dish pie pan and top with the grape mixture. Follow with the shredded turkey, if using (see swap option), then spread the remaining potato puree on top.

Step 15

Bake until the top is slightly browned and the pie is bubbling at the edges, 20 to 25 minutes.

Step 16

To serve:

Step 17

Sprinkle the pie with the crispy shallots, and a few cracks of pepper, if you like, and return to the oven for 5 minutes.

Step 18

Remove from oven, sprinkle with the remaining teaspoon of thyme and serve straightway.