This easy shepherd’s pie makes good use of left over turkey or chicken.
Sun Oven Turkey Shepherd’s Pie
1 (10-ounce) package mixed frozen vegetables
12 ounces cooked turkey, cut into chunks
1 (12-ounce) jar turkey gravy
1 teaspoon dried thyme
4 t0 5 cups previously prepared mashed potatoes
3 tablespoons freshly grated Parmesan cheese (optional)
Set Sun Oven out to preheat.
Spread the vegetables out in an roasting pan or shallow pot. In a small bowl, combine the turkey, gravy, and thyme. Pour the mixture over the vegetables in the pan. Cover with the mashed potatoes. Sprinkle the cheese, if using, over the potates. Cover the pan with a lid. Transfer to the Sun Oven and cook until the potatoes are golden brown and the vegetables are cooked, 1 1/2 to 2 hours.
Makes 4 servings.