Turkey Shepherd's Pie with Leftover Mashed Potatoes
- 2 cups leftover turkey meat
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cups reduced-sodium chicken broth
- 1/2 cup frozen green peas
- 1 1/2 cups leftover mashed potatoes
- Salt and pepper
Preheat oven to 400 degrees F.
In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
Serving suggestion: Serve the pie with a bagged green salad.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Rachael Ray