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Turkey Shepherd’s Pie


1 tablespoon olive oil

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 bay leaves

1 teaspoon dried thyme

2 cups leftover turkey meat

½ cup turkey or chicken stock

1 cup green peas, or leftover cooked vegetables

1 package Boursin Pepper cheese

Salt and pepper

1½ cups leftover mashed potatoes

Smoked paprika


  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat oil until shimmery on medium heat. Add carrots, celery, onion, bay leaves, and thyme. Sauté vegetables until they begin to soften, about 5 minutes. Remove bay leaves.
  3. Add chicken or turkey stock, chopped turkey, peas, and Boursin Pepper cheese and stir to combine. Season to taste with salt and pepper.
  4. Transfer mixture to a 4-cup soufflé dish or ovenproof tureen. Spoon mashed potatoes over top and dust with smoked paprika. Place dish on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
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