Creamy Turkey Shepherd's Pie (aka Thanksgiving Leftovers Shepherd's Pie!

• Meat

  • 2 cups Turkey, cooked

• Produce

  • 2 Carrots, peeled and finely diced (about 2 cups, large
  • 1 stalk Celery
  • 1/2 tsp Garlic
  • 3 cups Mashed potatoes
  • 1/2 Onion, small
  • 1 cup Peas, frozen
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Butter or canola oil

Found on thereciperebel.com

Ingredients

• 3 tbsp butter or canola oil, divided
• ½ small onion, finely diced
• 2 large carrots, peeled and finely diced (about 2 cups)
• 1 stalk celery, finely diced (about ⅓-1/2 cup)
• ½ tsp minced garlic
• 1 tbsp all purpose flour
• 1½ cups chicken broth
• 1 cup frozen peas
• 2 cups cooked, chopped turkey
• salt and pepper
• ½ tsp dried thyme
• 3 cups mashed potatoes

Directions

• Heat oven to 375 degrees F (*but not if you are making ahead -- see notes).
• In a medium oven-safe skillet, melt 1 tbsp butter over medium-high heat (or add canola oil). Add onion, carrots and celery and cook, stirring, until tender (about 15-20 minutes). Add garlic and cook 1 minute.
• Add one more tablespoon butter or canola oil to cooked vegetables. Add flour and stir until combined completely. Add broth, and cook and stir until broth is thickened.
• Stir in peas and turkey until peas are warmed through. Season with salt and pepper to taste, and add thyme.
• Top with mashed potatoes and dab with remaining butter or brush with 1 tbsp canola oil. Bake for 20 minutes, or until potatoes are heated through.