Turkey Shepherds Pie - butter

Method

• Preheat oven to 350 F.
• Start by heating a large skillet on medium heat.
• Add the butter and canola oil and let the butter melt.
• Add the carrots, celery and onion, and let this cook for about 8 minutes, stirring along the way.
• Next add the turkey, stir, and cook for a couple of minutes.
• Next add the corn and peas, and give it another stir.
• Add the salt and pepper.
• Stir, and remove from the heat.
• Make the potatoes by adding the potatoes to a large pot of cold water.
• Bring this to a boil and cook for about 12 minutes, or until the potatoes are fork tender.
• Once tender, drain, add the potatoes back to the pot.
• Cook over medium heat to remove any excess water, then add in the butter and milk.
• Mash them or use a ricer.
• Taste and adjust any butter or salt if needed.
• Next pull out a 9x13 inch baking dish.
• Line the dish with the leftover Thanksgiving dressing or stuffing.
• Top with the turkey and vegetable mixture, then lather on the mashed potatoes and smooth the top.
• Place the dish, uncovered, in a preheated 350 F oven for 35 minutes.
• Remove and serve.
• To serve, scoop out a serving and ladle on some warm gravy.
• The end result is nothing short of comforting.
• It has everything you want in a great bite of food.
• I would be happy serving this for my next Thanksgiving meal and not waiting for the leftovers.
• Its that good.