Shepherds Pot Pie

We had so much turkey left over after our first roasting attempt, that we started getting creative with how we used it...and this was so good!  Perfect for a cold winter night...and the leftovers are even better!

What you will need...

• 10 red potatoes, diced
• 2 tbsps butter
• milk
• salt and pepper

With these items, you are making mashed red potatoes with the skins still on.  Dice the potatoes and add them to a pot of water.  Bring to a boil until tender, drain, and add the butter, salt and pepper, and milk.  Use what I like to call the "splash and mash" method of mashing and adding a bit of milk until you get the potatoes just the way you like them.

• 3 cups pulled turkey leftovers (or chicken)
• 4 cups left over stock and 2 cups water
• 1 cup leftover gravy (To make use 1 cup of stock and bring to a boil in skillet, add flour slowly and stir often, and season with salt and pepper.  It will thicken as you stir and it just takes a bit of flour.)
• tbsp rosemary
• tbsp thyme
• salt and pepper
• 1 onion, diced
• 1 frozen bag french green beans, thawed
• 1 frozen bag diced carrots, thawed
• 1 frozen bag diced peas, thawed
• 1/2 frozen bag of corn, thawed

Bring all ingredients to a boil and simmer for 30 minutes.  Stir in flour to thicken.  In a large baking dish (you may need 2), place pot pie mixture and top with a layer of the mashed potatoes.

Broil until browned a bit (about 5 minutes).  Let set and serve in bowls...YUM-OLA!!!

How many people can eat...should feed about 15 people.