Leftover Turkey Shepherd Pie

I am sure that many of you can relate when it comes to eating your leftovers. How many times can you eat the same thing? Well, this recipe isn't new by any means, but I recreated it and tweaked it to my own liking.
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Heat oven to 350 degrees.

Ingredients Needed:
4 cups cubed or shredded turkey
2 sticks of butter
2 small white onions, chopped
2 garlic cloves, chopped finely
4 cups chicken or turkey broth
6 tbsp flour
2 cans of mixed vegetables
1 can peas
8 large potatoes, peeled and cubed
1/2 cup milk
salt and pepper to taste

1. Peel and cube potatoes. Place in large sauce pan, add water until covered. Add salt. Set on stove to boil.
2. In large sauce pan, melt 1 stick butter, add onion and garlic. Cook until translucent.
3. Using a whisk, add flour gradually to butter, onions and garlic. Let cook for about 30 seconds.
4. Using a whisk, stir in chicken broth slowly. May use more or less broth or flour to thicken to a gravy-like texture. Add salt and pepper to your taste.
5. Open canned veggies, drain in colander.
6. Cut turkey into cubes or shred. Add to gravy and once warm, remove pan from heat.
7. In a 9x13 cake pan, pour in gravy mixture and add drained vegetables. Stir to mix together.
8. Potatoes should be soft enough now, remove from heat, drain and return to pan. Add 1/2 stick of butter. With electric mixer, beat until smooth. Add milk, beat until creamy. May need more milk than stated. Salt and pepper to taste.
9. Place mashed potatoes on top of meat gravy and vegetable mixture. May just spread evenly or make peaks or other design as desired.
10. Place in oven, heat until warmed through and the edges and peaks of the potatoes start to brown. Timing will vary, but approximately 30-45 minutes.

Enjoy!
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Variations:
May substitute leftover roast beef or steak. May also use 2 lbs ground beef or ground turkey if you want to make this and don't have leftovers to use up.