Thanksgiving leftovers are a gift that keeps on giving.

And a comforting and fireside casserole is one of the most unfussy ways to use them. A turkey and vegetable, gravy-like filling is topped with a layer of stuffing and topped with a layer of mashed potatoes and sprinkled with cheese.

Transforming Thanksgiving leftovers is into something else is simply as savory as the dinner itself.

For this Leftover Turkey Shepherd’s Pie Set out:

butter – Lends fat and flavor and helps to soften the vegetables.
yellow onion – Adds a sweet and subtle onion flavor
celery – Lends earthy flavor and flavor-packed texture.
carrots – Adds color, texture and subtle sweetness.
garlic – Adds distinct punchy flavor.
poultry seasoning – My go-to brand is Morton & Bassett (not sponsored).
unbleached all-purpose flour – Helps to thicken the turkey mixture.
turkey stock – Use from-scratch or store-bought.
leftover turkey gravy – Kitchen-made leftovers are go-to.
peas – Frozen peas works great here.
sweet corn – Frozen corn works here as well.
kosher salt – Enhances the flavors in this method.
black pepper – Adds distinct bite and flavor.
stuffing – Leftover or store-bought.
mashed potatoes – Leftover or store-bought.
cheddar jack cheese – Freshly grated is dependable.

Make The Turkey Filling:

Preheat your oven to 350℉ (180℃).

Add 2 tablespoons butter in a skillet and add 1 small diced yellow onion, 1 medium diced carrot, 1 diced celery rib with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.

Next add in 2 small cloves minced garlic and 2 teaspoons poultry seasoning.

Stir and cook 1 minute.

Sprinkle in 2 tablespoons unbleached all-purpose flour.

And cook for 1 to 2 minutes.

While stirring, pour in 2 cups turkey stock.

Simmer until it starts to thicken.

Remove off of the heat and add in 1/2 cup leftover turkey gravy.

Stir until combined.

Add in 4 cups shredded leftover turkey, a heaping 1/3 cup each frozen peas and sweet corn.

Stir to combine.

Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.