1 tablespoon extra virgin olive oil (EVOO)
1 cup assorted chopped vegetables (leftover from crudités plate)
2 cups turkey, pulled
1 cup gravy
1 cup turkey or chicken stock
1 1/2 - 2 cups mashed potatoes or sweet potatoes
Pre-heat the oven to 350°F. Pour the gravy and stock in a saucepot over medium-high heat until it comes to a bubble. Over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and sauté the vegetables until softened, about 3-5 minutes. Turn off the heat and add the turkey and gravy mixture to the vegetables. Toss to coat. Pour the shepherd's pie filling in a casserole dish and top with the potatoes. Bake for 20-25 minutes, until golden brown and bubbly.