2 tbsp vegan butter
3 small carrots, sliced
1 cup frozen pearl onions
1 lb leftover vegan turkey, chopped
1 tbsp flour
1 cup peas
1 cup vegan leftover stuffing
salt and ground pepper, to taste
1 cup vegetable broth/stock
3 cups leftover vegan mashed potatoes
Preheat oven to 400 degrees F. In a large pan, heat vegan butter over medium heat. Add onions and carrots and cook until soft, about 5 minutes. Add vegan turkey and cook until browned, another 5 minutes. Add flour and stir; then add peas and stir, cooking for another 2-3 minutes. Add leftover vegan stuffing. Season with salt and pepper, to taste. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Transfer to a deep pie pan or cast iron skillet.
Spread leftover vegan mashed potatoes on top of vegan turkey mixture. Bake until golden on top and heated through, about 25 minutes. Enjoy!