Matters Magazine
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New World Thanksgiving "Left-Over" Shepherd's Pie

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Serves 4 to 6

3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)***
1 pound sliced, cooked roast turkey.
10 ounces vegetables (peas and carrots are great, but any left-over veggie will work)
1 cup gravy
3 to 4 cups mashed potatoes
3 tablespoons butter, melted

Preheat oven to 350 degrees. Spray a 9- to 10-inch pie plate or rectangle baking dish with nonstick spray. Mound stuffing on bottom; layer with cranberry sauce, turkey, and veggies.
Drizzle with gravy. Spread potatoes over surface to sides of dish.

Place extra mashed potato in a plastic zip-lock bag, snip the corner and pipe the mashed potatoes around the edge of the dish. Brush the potatoes with the melted butter.

Place dish on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly. Pour remaining warmed gravy over top when ready to serve.

OPTION: This can be frozen. Cover very tightly with plastic wrap, then tin foil.