Thanksgiving Sheppherd’s Pie

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:
INGREDIENTS:
1 medium onion
2 stalks celery chopped
1/2 cup carrot (I had shredded leftover, but whatever you have on hand)
Turkey
Turkey gravy
Mashed potatoes
Corn & Peas  (frozen is fine)
Mushrooms (I had some wild mushrooms left over)

Couple sprigs thyme stripped

PREPARATION:

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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