Turning Thanksgiving leftovers into a cozy home-cooked meal with this Thanksgiving Leftovers Shepherd’s Pie. We transformed our leftovers by adding my Roasted Rosemary Chicken Bone Broth, a simple way to ease post-holiday bloating, support digestion, and add rich, comforting flavor packed with gut-healthy nutrients. 

Bone broth helps maintain a healthy gut lining and supports digestion, so sipping it or incorporating it into your recipes is a great way to beat the post-holiday bloat and get your gut health back on track. Comforting, nourishing, and the perfect way to make your leftovers feel brand new.

Ingredients:

1 TBSP. butter

1 TBSP. olive oil

2 medium carrots, peeled and chopped

½ yellow onion, diced

1TBSP. oregano

2 TBSP. Dr. Kellyann's Roasted Rosemary Chicken Bone Broth Powder

1 cup mixed veggies (or roasted veggie leftovers, I used leftover green beans)

1 cup turkey, shredded

2 cups mashed potatoes (leftover)

1/4 cup Dr. Kellyann Roasted Rosemary Chicken Bone Broth 

2TBSP. coconut cream

Directions:

Preheat oven to 375*F

In a skillet, melt the butter and oil, then sauté the onion and carrot.

Season with oregano and bone broth powder, then mix well. Sauté for 4 minutes until onions are translucent.

Add green beans, turkey, and bone broth. Mix well.

Remove from heat and pour into a 9 X 13-inch baking dish. 

Cover with mashed potatoes so they are evenly spread on top. 

Sprinkle with additional Dr. Kellyann's Roasted Rosemary Chicken Bone Broth to season. 

Place in oven for 10 - 15 minutes until everything is warm.

Remove from oven and enjoy!