Thanksgiving Sheppherd’s Pie


Thanksgiving has come and gone.  All that preparation and it’s over in 15 minutes flat.  What a let down.  However, you now have a fridge full of leftovers, all those great flavors just begging for some reinvention.  Here’s a quick pie/casserole I literally threw together that mimmicks a Sheppherd’s pie.  There’s no real “recipe” to follow.  You can literally put whatever you have in it.  Here’s what I did:
1 medium onion
2 stalks celery chopped
1/2 cup carrot (I had shredded leftover, but whatever you have on hand)
Turkey gravy
Mashed potatoes
Corn & Peas  (frozen is fine)
Mushrooms (I had some wild mushrooms left over)

Couple sprigs thyme stripped


Saute onion and celery till beginning to soften, add carrot, mushrooms and thyme and continue cooking for another minute.  Stir in about 1 1/2 cups turkey gravy, corn and peas until combined.  Add chopped or shredded turkey.  Warm through about 2-3 minutes.  Place mixture in baking dish and top with leftover mashed potatoes. Bake at 350 for 20 minutes or until potatoes begin to brown.  (Optional: you can add shredded cheddar cheese last 5 minutes).  If freezing, let thaw for 1 hour – bake 1t 350 for 35 minutes or until brown and bubbly.


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