Thanksgiving Leftover Shepherds Pie

Thanksgiving Leftover Shepherds Pie
adapted from Martha Stewart

• Yield Serves 4 to 6

Ingredients

• 3 cups cooked stuffing
• 1 pound sliced cooked turkey
• 10 ounces frozen peas and carrots, (or another leftover vegetable)
• 4 to 6 tablespoons gravy
• 3 to 4 cups mashed potatoes

Directions

To make right away:

Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, press stuffing on bottom (making a crust); layer with  turkey, peas and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish.

Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

 

To freeze and make later:

In a 9- to 10-inch foil pie plate, press stuffing on bottom (making a crust);   layer with  turkey, peas and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish.
 

Freeze for up to 3-4 months.

 

To bake from frozen:

Thaw in fridge the night before

Preheat oven to 350 degrees.Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.