Thanksgiving Shepherd's Pie

This is sort of a "no-recipe" recipe as all it requires are leftovers you may have had from Thanksgiving, or throughout any given week...ie, it's a great way to clean out your fridge!
I used lots of green beans, some carrots, peas, red onion, garlic and shredded turkey mixed with a simple roux and topped with mashed potatoes and a little Parmesan cheese. I'll just give you the order in which I prepared things and you can figure out the rest per your own discretion.

Preheat oven to 375 degrees. Heat a large deep dish skillet over medium and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add in garlic (I used 2 smallish cloves) onion (I used 1/2 red onion) and season with salt and pepper. Saute until soft and slightly translucent. Add in other vegetables (2 small carrots, 1-2 cups green beans, a smattering of sweet peas, remaining turkey I shredded with my hands) and continue to saute over medium low heat. In the meantime, re-heat mashed potatoes so they become fluffy again. In a small sauce pan heat several tablespoons of butter and/or olive oil. Slowly add in a few tablespoons of flour. Once the flour and butter is like a smooth paste, slowly add in chicken broth (I used 1 can) stirring continually until you have a nice smooth liquid. Slowly add this to the vegetables. Stir gently to combine and top with lots of mashed potatoes. Lightly sprinkle potatoes with Parmesan cheese and pepper. Pop this into the oven and bake for 25-30 minutes or until the potatoes begin to turn golden. We had some Oak Leaf wine (also leftover from Thanksgiving) to accompany it.