Turkey “Shepherd’s” Pie

I’m getting the oddest sense of potato deja vu

And now to use up some of that dark meat and gravy. If you don’t have leftover mashed potatoes it’s worth making more of your favorite recipe just to have this. We know it’s not really Shepherd’s Pie without lamb, but cut us some slack will ya? Make sure to taste before you salt, since some of the ingredients might be fairly salty to start with.

Turkey Shepherd’s Pie

• 1 tbsp olive oil
• 1/2 large onion, chopped
• 2 medium carrots, chopped
• 3 cups dark turkey meat, diced
• 1 cup turkey broth
• 1/4 cup gravy
• 2 tbsp fresh chopped parsley
• 1 cup frozen peas
• salt/pepper
• 4 cups mashed potatoes

Heat olive oil in an oven-proof skillet over medium heat. We used our roughly 10-inch cast iron. Saute onions until tender and beginning to brown, about seven minutes. Throw in carrots, turkey and stir to combine. Add broth, peas and gravy and stir again. Bring to a boil, stirring often. Reduce heat slightly and allow mixture to thicken, about 15 minutes. Remove from heat. Spread mashed potatoes on top, smoothing evenly with a knife. Use a fork to make a crisscross pattern on top. Bake at 375 until the top is golden, about 35-40 minutes.