My leftover mashed potatoes had mushroom gravy on them, so I mixed it up before putting on top, which is why there are mushrooms there and it's creamier (and not browned) like they would be if you used plain mashed potatoes dotted with butter.
Leftovers CHICKEN SHEPHERDS PIE
2-3 cups leftover mashed potatoes (or 1 refrigerated container of mashed potatoes)
About 1-1/2 to 2 cups cooked, leftover chicken (or rotisserie chicken)
1/2 cup white or yellow onion, chopped
2 tsp. garlic, minced or chopped…………1 tsp. balsamic vinegar
1 cup leftover chicken or turkey gravy (or 1 cup hot water w/1 tsp. chicken “Better than Bouillon” dissolved ~ then whisk in 1 tsp. cornstarch) ~or~ jar of chicken or turkey gravy
1 tsp. Kosher salt……………………………1/2 tsp. black pepper
1 tsp. rubbed sage…………………………..1 tsp. dried thyme (crushed)
1 pkg. (about 10 oz.) frozen mixed vegetables (+ any leftover veggies) ~ thawed
2-3 TB butter (or more leftover gravy)
***
Pre-heat oven to 375. Spray a 2-1/2 to 3 qt. casserole dish with non-stick spray & set aside. ** In a small bowl, whisk together the 1 cup gravy with salt, pepper, sage, thyme & Balsamic vinegar; set aside.
Mix the chicken, vegetables, garlic and onion in a bowl ~ add the gravy mixture and stir well. Put into the casserole dish and spread evenly. Top evenly with the mashed potatoes. Dot with butter and/or any extra gravy.
Bake about 35-45 minutes (or until potatoes are golden). Serve.