TURKEY SHEPHERD'S PIE

TURKEY SHEPHERD'S PIE 2 tablespoons butter 3/4 cup onion diced 3/4 cup carrots diced 3/4 cup celery diced 4 garlic cloves minced 4 cups leftover turkey shredded or diced 1/2 cup frozen peas 1/2 cup frozen corn 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon fresh chopped thyme 1 teaspoon fresh chopped rosemary 2 cups gravy 4 cups mashed potatoes fresh chopped parsley Preheat oven to 375 degrees Heat a large oven safe skillet (I use cast iron) on medium high heat. Add butter, onion, celery, carrots salt, pepper and cook until soft about 3 minutes. Add garlic and saute another 30 seconds. Add Turkey, peas, corn, thyme, rosemary and gravy and stir. Heat leftover mashed potatoes until warm (they spread easier) spread over turkey filling. Bake for 25-30 minutes. Turn oven to broil for the last 5-8 minutes to brown the top. Garnish with fresh chopped parsley and serve.