Simple Shepherd’s Pie With Turkey (Using Leftovers)
You’ve done the hard work. Time to transform those Thanksgiving leftovers into a delicious shepherd’s pie with turkey. Get ready to savor diced turkey and veggies in a rich gravy topped with fluffy mashed potatoes, and baked until golden.
It’s a great way to savor your holiday feast one more time – the ultimate comfort food with the flavors of Thanksgiving.
What to expect
You can look forward to a comforting, flavorful dish that makes excellent use of Thanksgiving holiday leftovers. Here are the leftovers we are using:
- Mashed potatoes
- Stuffing, if available (rarely any left in our house!)
- Turkey
- Gravy
- Cranberry sauce (as a condiment)
You will just add some veggies unless you have leftover roast veggies too! If you don’t have all of the leftovers above, we have recipes for mashed potatoes and a 5-minute gravy in the recipe notes.
The hands-on time is minimal: a quick sauté of the vegetables, a mix of leftover ingredients, and simple assembly make this dish easy.
Ingredients – tailored to your taste
Variations and Substitutes
- Vegetables: I use carrots, celery and onions (similar to a chicken pot pie). Other good options are mushrooms, green beans and a bell pepper, or whatever you have on hand. Also see shortcuts below.
- Turkey: Substitute rotisserie chicken instead.
- Mashed potato topping: If I have leftover stuffing, I like to mix in some with my creamy mashed potatoes – about 2/3 potatoes to 1/3 stuffing. Also see shortcuts for mashed potatoes if you don’t have any leftovers. Or make your own mashed potatoes.
- Other add-in options: frozen peas and corn.
Step by step instructions
Tips for single-serve portions
Instead of using a baking dish, portion the Thanksgiving shepherd’s pie into ramekins for easy-to-serve single portions. Test one after 10 minutes to see if it’s heated through, then broil about 2 minutes. Make sure to spray the ramekins with oil for easier cleanup.
Shortcuts
This whole recipe is a shortcut because we are using leftovers from Thanksgiving dinner, making meal prep quick and easy. The baking takes more time, but the hands-on part is minimal. Here are some additional shortcuts:
- Mashed potatoes: If you don’t have leftovers, you can buy them or use instant potatoes. To make the instant potatoes a bit tastier, add a little butter and Parmesan cheese.
- Vegetable shortcut: Skip chopping veggies by pulsing them in a food processor, or for an even quicker option, use frozen vegetables. No need to defrost them. Or just chop up your leftover vegetables into smaller pieces.
- Gravy shortcut if you don’t have leftovers: Try this Better Than Bouillon gravy you can make in 5 minutes.
Make Ahead
You can make and assemble this easy turkey shepherd’s pie a day or two ahead, then bake it when needed (add a little extra time). It also freezes well – see recipe notes.
What to serve with leftover turkey shepherd’s pie
My favorite condiment with this pie is cranberry relish. I love the fresh sweet-tartness with the creamy savory turkey casserole. Some (like me) also like an extra splash of gravy over the top 🙂
This recipe is fine to serve on its own, but if you want to stretch it further, serve it with a leftover turkey soup with stuffing croutons, instant pot turkey soup, an easy homemade tomato soup, or a nice side salad like a citrus salad on greens.
Recipe FAQs
A classic shepherd’s pie is a traditional British dish that consists of a savory filling of ground lamb and vegetables in a gravy, topped with creamy mashed potatoes baked until golden brown. Nowadays people use ground beef (actually called cottage pie) or other fillings like ground turkey or diced cooked chicken or turkey.
Instead of mashed potatoes, try a layer of root vegetable mash (to add color and nutrition), a puff pastry topping, or a store-bought pie crust topping.
More Thanksgiving leftover recipes
- turkey soup with stuffing croutons
- mashed potato pancakes
- shepherd’s pie with root vegetable mash (use regular mashed potatoes instead)
- chicken stuffing bake
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Shepherd’s Pie With Turkey (Using Leftovers)
Ingredients
- 2 teaspoons olive oil (or 1 tsp each butter and oil)
- 1 cup diced carrots and celery, Note 1
- 1 cup diced onions
- 1 cup leftover turkey gravy, Note 2 (turkey or chicken)
- 2 cups diced leftover turkey meat
- 1 teaspoon Worcestershire sauce
- ¼ cup chopped fresh parsley
- 2 ½ cups mashed potatoes, Note 3 (or 3 cups)
Optional
- 1 cup leftover stuffing (mix in with 2 cups mashed potatoes)
- ½ cup frozen peas
- 2 tablespoons grated Parmesan cheese
- seasonings to taste, Note 4 poultry seasoning, thyme, salt, pepper
Instructions
- HEAT OVEN TO 375F/190C. Spray an 8 x 8 inch (20 x 20 cm) oven proof casserole dish with oil. Note 5 for other size pans.
- SAUTÉ VEGETABLES: Heat oil in medium skillet to medium heat. Add diced onion, carrots and celery. Sauté for 3-4 minutes until tender. Add a clove of minced garlic if you like (optional)
- FINISH FILLING: Add turkey, gravy, parsley and Worcestershire sauce (and peas if using). Combine well and heat through for 2 minutes. Taste and adjust seasonings, Note 4. Transfer into prepared casserole dish. If you have a skillet than is oven and broiler-proof, there is not need to transfer the filling.
- ADD TOPPING: If you like, mix together leftover mashed potatoes and stuffing (~2/3 to 1/3, respectively). Otherwise, just use mashed potatoes. Add a thick layer over the filling. Fluff it up a little for a nice browning effect. Sprinkle on Parmesan if using.
- BAKE AND BROIL: Bake the shepherd's pie for 15 minutes IF the filling is still hot. If you made the filling earlier and it's cooled down, bake for 25 minutes. Move the casserole closer to the top heat (about 6 inches/15 cm) and broil for 2-3 minutes, watching so it doesn't burn. Let the casserole sit for 10 minutes before serving.
Recipe Notes
- Vegetable substitutes:
- mushrooms, green beans, red peppers (or use leftover vegetables!)
- shortcut: 2 cups/178 grams frozen mixed vegetables
- How to make a quick gravy: Here is a good 5-minute gravy recipe if you don’t have leftover gravy. You will have extra to drizzle on the finished casserole if you like.
- Mashed potato options:
- Here is a recipe for mashed potatoes
- Shortcut: Buy pre-packaged real mashed potatoes
- Shortcut: Use instant mashed potatoes (add a little butter and Parmesan cheese to amp up the flavor)
- Instead of 3 cups leftover mashed potatoes, use 2 cups mashed and 1 cup leftover stuffing.
- Here is a recipe for mashed potatoes
- Seasoning notes:
- Since we are using leftovers which have already been seasoned when originally prepared, you will have to taste and adjust as needed. I like to add poultry seasoning and/or thyme and some fresh black pepper. And, of course, salt if needed.
- Casserole dish alternatives: 9 x 9 inch (23 x 23 cm), 9 x 5 inch (23 x 13 cm) loaf pan, 11 x 7 inch (28 x 18 cm). Doesn’t have to be exact. OR, for individual serving portions, use ramekins (you might need a little less baking time with ramekins).
- Make ahead:
- To make up to 2 days ahead: Prepare the shepherd’s pie recipe and refrigerate it. When ready to use, bake for 30 minutes, then broil for 2-3 minutes.
- To freeze before baking Prepare the full recipe without baking. Freeze, well wrapped in casserole dish, for up to 2 months. Bake from frozen for about an hour at 350F/176C, then broil for a few minutes.
- To freeze after baking Freeze the fully baked shepherds pie for up to 2 months, well wrapped. Bake from frozen at 350F/176C for about an hour or until heated through, covered with foil. (Or thaw in fridge and bake for 30-40 minutes, covered, then broil for a few minutes)
- Store leftovers In an airtight container in the fridge for up to 3-4 days.