DAY-AFTER TURKEY SHEPHERD'S PIE

Steps:

• Preheat the broiler or set the oven to 425 degrees.
• Heat a deep sided saute pan over medium heat. Add the shallots and cook until the shallots are translucent, about 3 minutes. Stir in garlic and celery. Add the mushrooms and cook for about 5 minutes, or until the mushrooms brown and soften. Stir in 1 tablespoon of flour and cook for about 1 minute. Stir in leftover turkey, turkey stock, some salt and pepper, tomato paste and thyme, and bring to a boil. Simmer until the sauce thickens a tad. Stir in the last 2 tablespoons of flour. Pour the filling into individual ramekins or a deep-sided casserole dish.
• Spread the leftover mashed potatoes over the turkey filling. Sprinkle with cheeses. Brown in broiler for about 5 minutes or bake in oven for about 10 minutes, or until the potatoes are warm and the cheeses browned.
• Serve while warm.