This turkey shepherds pie is a great way to use up all of those leftovers from Thanksgiving! Gluten-free and dairy-free.
Course: Main Course
1cuponiondiced (from about 1/2 large onion)
1cupchicken or turkey stock
1cupfrozen or leftover peas
2cupsleftover cooked turkey
3cupsleftover mashed potatoesI made mine dairy-free
Preheat oven to 400F.
In a pan on the stove, heat oil over medium heat. Add onions and garlic and sauté about 5 minutes.
Then add the carrots and chicken stock. Bring to a boil and then simmer for give minutes.
Add spice and peas. Cook an additional 2-3 minutes. Stir in turkey.
Spoon into a casserole dish (about 8x8 inches). Top with mashed potatoes and smooth with the back of a spoon.
Cook at 400F for 15 minutes, until mashed potatoes are lightly browned and everything is heated through.
Note: I made this recipe gluten-free and dairy-free by using dairy-free mashed potatoes and making sure my turkey was gluten-free (no gluten in the gravy or stuffing or in the turkey itself) but you can use whatever you would like!