Turkey Shepherd's Pie with Leftover Mashed Potatoes

Ingredients

• 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

Directions

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.

Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.

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.