When I was a kid, folks called this dish “shepherd’s pie,” “hot dish” or “leftover casserole.” Whatever the name, it’s delicious and a great way to use up a bunch of leftovers. This recipe works fine with either plant-based Chick’n or leftover turkey.

If you made stock last night with the turkey carcass, take time now to remove and discard congealed fat, reheat, then strain and remove bones and skin etc. Store strained broth in fridge.   (It can also be frozen.)