Turkey Pot Pie meets Sheperd's Pie

I had some leftover turkey, but I didn't feel like making pastry for a pot pie.  Hmmm......what to do? So I thought mashed potatoes, that'll work!

5 potatoes, cooked and mashed
4 cups cooked turkey (or chicken)
2 tbsps olive oil
2 chopped carrots
2 stalks celery, chopped
1 chopped onion
1 tbsp fresh chopped cilantro
398ml/14 oz can creamed corn
1 tsp thyme
1 cup chicken broth
1 tbsp flour
paprika

Heat olive oil in a skillet and lightly fry the carrots, celery and onion until tender. Add the cilantro and thyme.

Whisk together the chicken broth with flour, then add to the skillet.  Cook for 2-3 minutes.  Add the creamed corn.  I could have made a layer of corn like a sheperd's pie but thought it would be good to just stir it in.

Don't forget to add the turkey.

Prepare an 8 cup casserole dish with cooking spray. Spoon into the casserole and top with mashed potatoes. You can spread them in or pipe them in.  I chose to use an ice cream scoop.  This worked well.

Sprinkle a little paprika on top and you're ready to go.

Bake in a 425 F oven for 25-30 minutes or until bubbly.

If you want to crisp up the top, broil a couple of minutes.

It's not a pretty dish, but it's full of flavour.