Turkey Shepherd's Pie with Leftover 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

1. Preheat oven to 400 degrees F.
2. In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme.
3. Pour over chicken broth and set pan over high heat.
4. Bring to a boil.
5. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly.
6. Remove bay leaves.
7. Remove from heat and stir in peas.
8. Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet.
9. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
10. Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
11. Serving suggestion: Serve the pie with a bagged green salad.

turkey meat, carrots, celery, onion, bay leaves, thyme, chicken broth, frozen green peas, leftover mashed potatoes, salt

Taken from www.foodnetwork.com/recipes/robin-miller/turkey-shepherds-pie-with-leftover-mashed-potatoes-recipe.html (may not work)