Turkey Shepherd's Pie with Leftover Mashed Potatoes

Time Required: 35 minutes
Prep: 15 minutes | Cooking: 20 minutes

Ingredients

2 cups cooked turkey, cut into pieces
1 cup carrots, diced
1 cup celery, diced
1 cup onion, chopped
2 bay leaves
1 teaspoon dried thyme
2 cups low-sodium chicken broth
1/2 cup frozen peas
1 1/2 cups leftover mashed potatoes
Salt and black pepper as desired

Instructions

Preheat your oven to 400F.
In a large saucepan, combine the turkey, carrots, celery, onion, bay leaves, and thyme. Pour in the chicken broth, bring to a boil over high heat, then reduce to medium and simmer for about 5 minutes until the liquid reduces slightly. Discard bay leaves, remove from heat, and gently stir in the peas.
Spoon the turkey mixture into a deep pie plate or shallow casserole dish placed on a baking sheet. Spread the leftover mashed potatoes evenly over the top, smoothing with a spoon for a golden, irresistible crust.
Bake for 15 minutes, until the potatoes are golden brown and the filling bubbles joyfully.
Serve hot alongside a crisp green saladpure comfort in every cozy bite!

Transform your holiday leftovers into this hearty, golden-topped Turkey Shepherd's Pie that's simple to whip up and bursting with flavor. Warm, satisfying, and ready in under 40 minutesyour new favorite way to savor every bit of goodness!