- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- 2 c. Leftover Mashed Potatoes
- 1 c. Leftover Gravy
- 2 ½ c. Leftover Turkey, shredded
- 1/3 c. Heavy Cream
- 1 Bay Leaf
- 1 tbsp. Thyme
- 2 large Carrots, peeled & finely diced
- 6 Crimini Mushrooms, sliced
- 1 c. Pearl Onions
- 3 cloves Garlic, minced
- 1 c. Corn Kernels
- 1 c. Peas
- 1 c. Sharp Cheddar Cheese, shredded
- 2 tbsp. Vegetable Oil
- Salt & Black Pepper
Preheat oven to 350 degrees. In a large saute pan, heat vegetable oil on medium heat until hot and add garlic and mushrooms. Cook until mushrooms have softened slightly, then add carrots, peas, corn, and pearl onions; cook until veggies have softened slightly, about 5 minutes. Add shredded turkey, gravy, heavy cream, and herbs and bring to a simmer, stirring to combine; allow filling mixture to cook until veggies are tender about 8 minutes. Season liberally with salt and black pepper.
Transfer filling to a 1-quart baking dish and smooth into an even layer. Mix mashed potatoes with half of cheddar cheese, then dollop onto filling; spread potatoes into a single, even layer, and patch any holes with additional potatoes. Top with remaining cheddar cheese.
Bake for 20 to 30 minutes or until potatoes are hot and cheese is melted.