Turkey Shepards Pot Pie

Ingredients

• 2 leftover pie crusts
• 3 tablespoons leftover fat siphoned from turkey or chicken drippings
• 3 tablespoons Wondra or AP flour
• 4 cups coarsely diced cooked turkey or chicken
• 6 to 8 ounces frozen baby pearl onions, steamed and then cut in half
• 1 1/2 cups cooked diced carrots
• 1 cup cooked diced parsnips (NB - I made a diced parsnip and carrot dish and so had leftovers to add)
• Handful chopped cooked green beans (optional)
• Handful other leftover root veggies that are chopped (optional)
• 2 cups leftover gravy
• 1 cup turkey or chicken broth
• 1 teaspoon each of salt and pepper
• 10 ounces bag frozen peas
• 1/4 cup finely chopped parsley
• salt and pepper, to taste
• Dash Worcestershire sauce or soy sauce, to taste
• 4-5 cups mashed potatoes, mashed turnips or rutabagas, or mashed sweet potatoes, or a combination to make a total of 4-5 cups
• 3 tablespoons butter, cut into 1/2" bits

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