This recipe is perfect for reducing food waste while creating something delicious and satisfying. It combines tender turkey with rich gravy and vegetables, all topped with fluffy mashed potatoes. It’s easy to customize, budget-friendly, and ideal for feeding a crowd or enjoying comforting meals throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling: cooked turkey, shredded or chopped olive oil or butter onion, diced garlic, minced carrots, diced peas corn (optional) turkey or chicken broth flour tomato paste Worcestershire sauce salt black pepper fresh thyme or rosemary
For the mashed potato topping: mashed potatoes (leftover or freshly made) butter milk or cream salt black pepper
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil or butter over medium heat. Add the onion and carrots, cooking until softened.
Stir in the garlic and cook until fragrant.
Sprinkle in the flour and stir to coat the vegetables, cooking for about 1 minute.
Add the tomato paste and Worcestershire sauce, then gradually pour in the broth while stirring to create a thick gravy.
Add the cooked turkey, peas, and corn. Stir well and let the mixture simmer until thickened. Season with salt, pepper, and herbs.
Transfer the filling to a baking dish and spread it evenly.
Top with mashed potatoes, spreading them over the filling and creating texture on top with a fork.
Bake for 25–30 minutes until heated through and the top is lightly golden.
For extra browning, broil for a few minutes at the end if desired.
Use sweet potatoes instead of regular mashed potatoes for a sweeter twist. Add mushrooms for extra depth and richness. Mix in leftover stuffing for added flavor. Top with shredded cheese before baking for a cheesy crust. Make individual portions in ramekins for easy serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. You can freeze the pie for up to 2 months; thaw overnight before reheating.
FAQs
Can I use chicken instead of turkey?
Yes, cooked chicken works perfectly as a substitute.
Can I make this ahead of time?
Yes, assemble it and refrigerate before baking.
What vegetables can I use?
You can use any mix like green beans, corn, or peas.
Can I use instant mashed potatoes?
Yes, they work in a pinch.
How do I thicken the filling?
Flour helps create a thick gravy; simmering also thickens it.
Can I make it dairy-free?
Yes, use dairy-free butter and milk alternatives.
Why is my filling too watery?
It may need more simmering time or additional thickener.
Can I add cheese?
Yes, cheese on top adds a delicious crust.
How do I get a crispy potato topping?
Use a fork to create peaks and broil briefly.
Is this freezer-friendly?
Yes, it freezes well and reheats nicely.
Conclusion
Leftover Turkey Shepherd’s Pie is a comforting and practical way to turn leftovers into a satisfying, home-cooked meal. With its rich filling and creamy topping, it’s a dish that brings warmth and flavor to your table with minimal effort.
This Leftover Turkey Shepherd’s Pie is a comforting and easy dinner made with shredded turkey, vegetables, savory gravy, and creamy mashed potatoes baked until golden. Perfect for using holiday leftovers, this hearty shepherd’s pie is a budget-friendly, family-favorite meal packed with flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Course
Method:Stovetop, Bake
Cuisine:American
Ingredients
For the filling:
2 cups cooked turkey, shredded or chopped
2 tbsp olive oil or butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
1 cup peas
½ cup corn (optional)
2 cups turkey or chicken broth
2 tbsp flour
1 tbsp tomato paste
1 tsp Worcestershire sauce
Salt and black pepper to taste
1 tsp fresh thyme or rosemary (chopped)
For the mashed potato topping:
3 cups mashed potatoes (leftover or fresh)
2 tbsp butter
¼ cup milk or cream
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil or butter over medium heat. Add onion and carrots; cook until softened (about 5–7 minutes).
Stir in garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir well. Cook for 1 minute to remove raw flour taste.
Add tomato paste and Worcestershire sauce, then slowly pour in broth while stirring to form a thick gravy.
Stir in turkey, peas, and corn. Simmer until thickened. Season with salt, pepper, and herbs.
Transfer mixture to a baking dish and spread evenly.
Top with mashed potatoes, spreading evenly and creating texture with a fork.
Bake for 25–30 minutes until heated through and lightly golden on top.
Broil for 2–3 minutes for extra browning if desired.
Let rest for 5–10 minutes before serving.
Notes
Use leftover gravy instead of broth for even richer flavor.Creating ridges in the mashed potatoes helps achieve a crispy golden top.Adjust thickness by simmering longer or adding a bit more broth.This recipe is very flexible—use whatever vegetables you have on hand.
