Photo by Beatriz DaCosta

Revisionist Shepherd's Pie By Phyllis Richman

(Serves six)

• 2 cups, leftover turkey stuffing
• 2 cups, leftover cooked turkey (cut into 1/2-inch cubes)
• 1/2 cup, defrosted frozen peas
• 1/2 cup, defrosted frozen cubed carrots
• 1 1/4 cups, leftover turkey gravy
• 2 cups, leftover mashed potatoes
• 1/4 cup, milk or sour cream

In 9x9-inch baking dish sprayed with nonstick cooking spray, spread a layer of stuffing. Top with turkey, peas, carrots, and gravy. In bowl, combine leftover mashed potatoes and milk or sour cream. Spread over gravy. Bake in preheated 350-degree oven for 20 to 25 minutes until gravy is bubbling. Cool for 5 minutes and serve.

Hint: Dish can be made ahead of time, covered, and refrigerated or frozen. Add 10 to 15 minutes to cooking time if refrigerated; defrost before heating if frozen.