Turkey Shepherd's Pie

Here's another way to make use of the leftover Christmas Turkey and mashed potatoes. 

 I like the addition of Butternut squash.

• 1 tablespoon oil
• 1 tablespoon butter
• 1 cup chopped fresh mushrooms
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 cup chopped red pepper
• 1/2 cup cubed roasted or cooked squash
• 1/2 cup chopped cooked carrots
• 1 1/2 cups cut up roast turkey
• seasoned mashed potatoes - about 2-3 cups or to cover
• 2 tablespoons bread crumbs 
• 1 tablespoon melted butter
• 1 teaspoon finely chopped parsley
• 1/2 cup Parmesan cheese

For the sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 cup turkey or chicken broth (you can add some of the turkey gravy if you have some)
• 1 cup milk
• Salt and pepper to taste.
•  1 - 2 teaspoons Poultry seasoning (to taste)

1. Place oil and butter in a frying pan over medium high heat.
2. Add mushrooms, onion, celery and red pepper and saute' until soft.
3. Place cooked vegetables in a casserole dish. (I used 2  4 cup casseroles)
4. Add cooked squash, carrots and turkey. Set aside. 
5. Make Sauce by melting butter in microwavable dish or saucepan.
6. Add flour and stir until blended.
7. Add milk a little at a time, whisking it well.  
8. Cook until thick, stirring frequently.
9. Stir in salt and pepper and poultry seasoning to taste.
10. Pour over turkey and vegetables in casserole dish and mix
11. Cover with mashed potatoes.
12. To make topping, melt 1 tablespoon butter in a microwavable bowl.
13. Add bread crumbs, parsley and Parmesan and toss together.
14. Sprinkle potatoes with topping.
15. Bake in a 350ºF oven for about 50 minutes or until heated through.
16. Serve with a fresh green salad.

I froze the extra casserole for another day.