Shepherd's Pie

I have no idea why this is called shepherd's pie, but it's a great way to use up leftovers from holiday meals. And oh so nice to have on hand when I need a quick dinner! Ingredient amounts are inexact since it all depends on what you have left.

2-4 c. leftover meat, chopped (turkey or ham or even ground beef)
1/2 to 1-1/2 c. leftover veggies (usually corn, peas or beans, if beans, cut them up)
1-2 c. leftover gravy (if using beef, you can also use tomato sauce mixed with some italian seasoning & garlic salt instead)
1-3 c. leftover stuffing
2-4 c. leftover mashed potatoes

In a 9x13 pan, layer as follows:
meat
veggies
spread gravy over the top
sprinkle stuffing over
spoon mashed potatoes on top, and spread out so that it's about 1/2" to 1" thick or so.

If you are eating this within a day or two, store in the fridge. Potato layer can be thicker. Reheat in 350 oven for about 20-25 minutes or until hot and bubbly.

This actually freezes pretty well considering it has potatoes in it. Just don't put on a really thick layer of mashed potatoes. Then when you reheat, I put some chunks of butter on top of the potatoes to help it brown nicely. You'll have to reheat for about an hour and a half in 350 oven. Cover with tinfoil for the first hour or so, then remove foil for last bit.

Gluten free tips: omit stuffing, make gluten free gravy (use arrowroot powder to thicken.)