Thanksgiving Leftovers Shepherd's Pie

After thinking we wouldn't end up with any Thanksgiving leftovers this year, we actually ended up with a lot of them. We brought home all of the remaining turkey (enough to make this and fill three freezer containers!), mashed potatoes, and corn that the rest of my family didn't want and we had a ton of roasted veggies (brussels sprouts, red potatoes, sweet potatoes, carrots, cauliflower) leftover from dinner at Kevin's mom's house. So I decided to make a shepherd's pie. I made an Emeril recipe for shepherd's pie using Thanksgiving leftovers last year. I was tempted to just do the same thing this year, but decided to make it super simple and just use a pint of my homemade and home-canned cream of mushroom soup. This was very good - all three of us really liked it. Carson ate two helpings and Kevin just wants me to make another one tonight using the rest of the leftover roasted veggies and corn. I didn't follow a recipe, just used what I had.

Thanksgiving Leftovers Shepherd's Pie

1 pint cream of mushroom soup
leftover veggies (I used corn and roasted carrots/sweet potatoes/brussels/cauliflower)
leftover mashed potatoes
leftover turkey
shredded cheese

Use whatever quantities of each to your liking. I used way more veggies than meat... I probably only used about 1 cup of chopped turkey, the rest was all veggies. Mix your soup into the veggies and meat in a 9x9 glass casserole dish. Spread out evenly. Top with mashed potatoes and sprinkle some shredded cheese on top. Bake at 350 for about 45 minutes.