Another easy-to-make dish composed of Thanksgiving leftovers is a modified Shepherd's pie. Pretty good! ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdDQiwB_2Y6D0UKAg3SyhXs02Rpfc7l04tWz_g5vJhf-GLd8WQofKLZQSTwwNDsbEjbZ3rmdzBwklccTPviyaVIWn6fqbU7lOcTI-nsHkZVs5MrUiREDJN_rHDjdqQRpPg0NabNKzmQ/s320/IMG_1250.JPG)
Loosely based on this Rachel Ray recipe, I heated up leftover gravy, threw in shredded turkey, sauteed carrots and baby spinach in a little olive oil and garlic, and zapped the mashed potatoes in the microwave briefly with a splash of chicken stock to loosen it up. Then I layered it all (in that order) in individual casseroles. I sprinkled some grated Parmesan cheese on top of the potatoes and baked them at 375 degrees for about 15-20 minutes (until it was bubbly).