Leftovers Recipe: Thanksgiving Table Shepherd's Pie

I do have a great recipe for leftover turkey soup, but everyone does soup, so I wanted to mix it up a little this year, and give you a new option. This one uses multiple leftovers - turkey, gravy, mashed potatoes, and vegetables, so you can start getting the fridge cleaned out this weekend, and won't feel like you're eating the same thing again. Plus, since just about everything's already cooked, this one's a snap to make, which will be nice after all the work you put into the Thanksgiving dinner. Enjoy!

Leftover Thanksgiving Table Shepherd's Pie

Shepherds Pie (Photo credit: seriouslygood1)

Ingredients:

4 cups cooked turkey, shredded
3 cups cooked vegetables, anything you have leftover (if you don't have leftover vegetables, just quickly steam some chopped broccoli and carrots or peas and you'll be good to go)
1 cup gravy
4 cups leftover mashed potatoes
1 egg
1 Tbsp cream cheese; room temperature
salt and pepper to taste
2 Tbsp butter or margarine, broken up
dash paprika

Instructions:

1. Preheat oven to 400 degrees and grease a large pie plate or casserole dish.
2. Heat turkey, vegetables, and gravy in a saucepan until warmed through, then turn into prepared dish.
3. Mix room temperature mashed potatoes with egg and cream cheese until smooth and well blended, add salt and pepper to taste, then mix again.  
4. Spoon the potatoes over the ingredients in casserole, spreading to cover ingredients completely.
5. Stick pieces of butter all over the potatoes and sprinkle with paprika.
6. Bake at 400 degrees for 25 to 30 minutes until potatoes are browning and filling is bubbling hot.