Q:
A: Turkey Shepherd with Mashed Potatoes 2 cups leftover turkey meat 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 2 bay leaves 1 teaspoon dried thyme 2 cups reduced-sodium chicken broth 1/2 cup frozen green peas 1 1/2 cups leftover mashed potatoes Salt and pepper Preheat oven to 400 degrees F. In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas. Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer. Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly. Serving suggestion: Serve the pie with a bagged green salad. Other ideas here: http://www.grouprecipes.com/s/left-over-turkey/recipe/1/relevancy : ) : )