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Piece of shepherd's pie with turkey on plate.
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5 from 2 votes

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.
Prep Time7 minutes
Cook Time25 minutes
Cool Time10 minutes
Total Time42 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. Vegetable substitutes:
    • mushrooms, green beans, red peppers (or use leftover vegetables!)
    • shortcut: 2 cups/178 grams frozen mixed vegetables
  2. 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. 
  3. 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. 
  4. 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.  
  5. 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). 
  6. Make ahead:  
    1. 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. 
    2. 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. 
    3. 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)
    4. Store leftovers In an airtight container in the fridge for up to 3-4 days.
 
Nutritional information is estimated as everyone's leftovers may be different - and does not include the optional ingredients.
Calories: 434kcal | Carbohydrates: 50g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 681mg | Potassium: 1069mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6011IU | Vitamin C: 46mg | Calcium: 97mg | Iron: 3mg