Leftover Turkey Shepherd's Pie

Step 1

Preheat the oven: Preheat the oven to 375°F.

Step 2

Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.

Step 3

Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.

Step 4

Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.

Step 5

Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it's golden on top and bubbly.

Step 6

Garnish and serve: Garnish with parsley if preferred and serve warm.