Turkey Shepherd’s Pie or Cottage Pie

A veritable cornucopia of leftovers goes into this comforting meat, veg, and mash casserole. It’s an easy assemblage of ingredients that tastes like the Holidays all-in-one bite.

A splash of Olive Oil for the pan
2 onions, halved and sliced
1 carrot, scrubbed and chopped thinly
4 cups of Leftover Cooked Turkey Meat
2 1/2 cups of Leftover Turkey Gravy
1/2 tsp. Herbs de Provence
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3 – 4 cups of Leftover Mashed Potatoes

Preheat oven to 350F.
In a large fry pan, heat oil. Toss in onion and carrot, sauté until soft.
Meanwhile, in a 10“ x 13“ casserole, spread cold meat. Dollop on gravy. Sprinkle with Herbs de Provence. Then cover with the onion/carrot mix. Sprinkle corn. Then, scatter handfuls of mashed potatoes on top.
Plonk casserole into the oven and bake for 30 mins. Remove, let sit for 5-10 minutes, and serve. Feeds 6.

***If you haven’t got any leftover gravy, use 1 can of Cream of Mushroom soup and 1/2 can of Milk.