Leftover Turkey Shepherd’s Pie

Heat olive oil in a medium sauce pan over medium high heat. Add onions and cook for about 2 minutes.

Add garlic and mixed vegetables. Reduce heat to medium and cook until soft and fragrant, about 5–6 minutes. Add in turkey and chicken broth. Reduce heat to low and simmer until liquid reduces.

Preheat oven to 350ºF. Remove vegetables from heat and scoop evenly into 4 lightly greased ramekins. Top with mashed potatoes and shredded cheese.

Bake for about 20 minutes, or until cheese has melted and inside is bubbly.

Recipe adapted from Food Network.