Turkey Shepherd's Pie

2 tablespoons olive oil

1 cup onion, diced

1 garlic clove, minced

1 cup mushrooms, cleaned and sliced

1/2 teaspoon salt

1 teaspoon Thyme

1 tablespoon all-purpose flour

1 cup stock, turkey or chicken

2 cups leftover turkey or chicken, chopped

1/2 cup frozen peas

4 cups mashed potatoes - see note

1 cup gruyere cheese, shredded, optional

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1. Preheat oven to 400°F. Grease a pie pan or 2 quart baking dish. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Stir in the onion and cook until soft, about 3 minutes.

3. Add in the garlic, mushrooms, salt, and Thyme. Cook for 3 minutes. Sprinkle in the flour and cook for 3 minutes, or until the flour is toasted.

4. Slowly whisk in the stock until well combined and thickened, about 5 minutes. Stir in the peas and turkey.

5. Transfer the mixture into the prepared pan. Spoon the potatoes to completely cover turkey filling. If using, sprinkle with cheese over the potatoes.

6. Bake until potatoes are browned and  cheese has melted, about 20 minutes. Let cool 10 minutes before serving.

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