Leftover Thanksgiving Turkey Shepherd's Pot Pie

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, diced
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 4 tablespoons all purpose flour
• 1 cup milk
• 1 1/2 cups or 1-14 oz can low sodium chicken or turkey broth
• 2 cups leftover turkey meat, chopped into 1/2 inch pieces
• 1 cup frozen peas
• kosher salt to taste
• 2 cups leftover mashed potatoes
• 1/2 cup shredded cheddar cheese

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Heat the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.

3. 3

   Add the celery, carrots and thyme and cook for an additional 3 minutes.

4. 4

   Sprinkle 4 tablespoons of flour over the vegetable mixture. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.

5. 5

   Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.

6. 6

   Add the mixture to an 8 x 8 inch baking dish.

7. 7

   Top the turkey mixture with mashed potatoes and sprinkle shredded cheese on top to cover.

8. 8

   Bake for 25 minutes, until warmed through and cheese has melted.