Turkey Shepherd’s Pie

Preheat oven to 350 F.

Start by heating a large skillet on medium heat. Add the butter and canola oil and let the butter melt. Add the carrots, celery and onion, and let this cook for about 8 minutes, stirring along the way.

Next add the turkey, stir, and cook for a couple of minutes. Next add the corn and peas, and give it another stir. Add the salt and pepper. Stir, and remove from the heat.

Make the potatoes by adding the potatoes to a large pot of cold water. Bring this to a boil and cook for about 12 minutes, or until the potatoes are fork tender. Once tender, drain, add the potatoes back to the pot. Cook over medium heat to remove any excess water, then add in the butter and milk. Mash them or use a ricer. Taste and adjust any butter or salt if needed.

Next pull out a 9×13 inch baking dish. Line the dish with the leftover Thanksgiving dressing or stuffing. Top with the turkey and vegetable mixture, then lather on the mashed potatoes and smooth the top.

Place the dish, uncovered, in a preheated 350 F oven for 35 minutes. Remove and serve.

To serve, scoop out a serving and ladle on some warm gravy. The end result is nothing short of comforting. It has everything you want in a great bite of food. I would be happy serving this for my next Thanksgiving meal and not waiting for the leftovers. It’s that good.