Thanksgiving Shepherds Pie

Ooooh lala, this was so good. I feel that I made something like this before. I really can't take credit for it...credit is owed to the flavors of Thanksgiving all in one casserole dish. Pour your favorite hot gravy over the top and you will make this again and again. Easy, leftovers and so Moolicious.

1. Start by browning up some ground turkey or chicken with a diced onion and add your spices and herbs; anything that reminds you of Thanksgiving... Dash of sage, thyme, dry oregano, basil... Then add meat to your casserole dish with about 1/2 cup chicken stock and 1/2 cup frozen peas poured over-top and a sprinkle of frozen corn niblets if you have on hand.
2. Next boil some sliced carrots for ten minutes and put them over the peas.
3. Finally boil a blend of potatoes (2 small) and one sweet potato diced for ten minutes, then mash, adding butter and a splash of milk. Add to the top and spread evenly.
4. For the stuffing crust, fry one minced celery stalk with olive oil and a sprinkling of bread crumbs and add a dash of sage and thyme, then sprinkle over the casserole.
5. Bake at 350 for about 40 minutes until top gets golden brown.



Moolicious!