Thanksgiving leftovers turkey shepherd’s pie

• Meat

  • 3 cups Turkey

• Produce

  • 1 1/2 cups Carrots
  • 1 1/2 cups Green beans
  • 4 cups Mashed potato
  • 1 Onion, medium small
  • 1/2 cup Peas, frozen

• Canned Goods

  • 2 cups Stuffing

• Condiments

  • 1/2 cup Gravy * see note

• Dairy

  • 2 tbsp Butter

Found on culinaryginger.com

Description

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped small
• 3 cups leftover turkey, cut into bite-size pieces
• 1 1/2 cups leftover carrots, chopped into bite size pieces
• 1 1/2 cups leftover green beans, cut into bite-size pieces
• 1/2 cup frozen peas
• 1/2 to 1 cup leftover gravy * see note
• 2 cups leftover stuffing
• 4 cups leftover mashed potato

Directions

• Preheat oven to 425 degrees F.
• Melt the butter in a large saucepan over medium heat.
• Add the onion and cook until it starts start to soften, about 3-5 minutes.
• Stir in the turkey, carrots and green beans and peas and cook until heated through, then stir in the gravy.
• Pour the turkey mixture into a 2 quart casserole dish.
• Top with the stuffing and smooth to an even layer, then top with the mashed potato.
• Place the casserole dish onto a baking sheet in case it bubbles over and bake for 15-20 until the top is browned.