Leftover Thanksgiving Turkey Shepherd's Pot Pie

Heat the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.

Add the celery, carrots and thyme and cook for an additional 3 minutes.

Sprinkle 4 tablespoons of flour over the vegetable mixture. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.

Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.

Add the mixture to an 8 x 8 inch baking dish.

Top the turkey mixture with mashed potatoes and sprinkle shredded cheese on top to cover.

Bake for 25 minutes, until warmed through and cheese has melted.