Turkey shepherd's pie is a delicious way to use up those Thanksgiving leftovers. Super easy to make and loved by everyone! We may get commissions for purchases made through links in this post. Read our disclosure policy here.
Let's face it after Thanksgiving nobody feels like cooking. This meal is so easy, you just basically pile all your leftovers into a dish and bake it. You can use leftover turkey from my Brined Garlic Roasted Turkey Breast, Garlic Mashed Potatoes, and my Make-Ahead Turkey Gravy.
What is Shepherd's pie?
It's a traditional meat pie that is usually made with ground lamb, vegetables, and creamy mashed potatoes like this Easy Shepherd's Pie. Or you can use ground beef and it technically becomes Cottage Pie. We make this twist every year with thanksgiving leftovers and it's a huge favorite.
Let's take a quick look at the ingredients!
Scroll down for the full printable recipe!
Tips for making Turkey shepherd's pie
1. You can substitute whatever veggies you have on hand, green beans are also a great choice.
2. This recipe serves 6 but can easily be cut in half.
3. I use a 12 inch cast iron skillet but this can also be baked in a 9x13 baking dish.
4. Be sure to warm your mashed potatoes up first for easy spreading.
5. You can sprinkle a little of your favorite cheese on top before baking.
6. Place your skillet or baking dish on a baking sheet to prevent any bubbling over the top and onto the oven.
Can this casserole be prepared ahead of time?
Yes, it can be prepared the morning of or even the day before. Just cover and refrigerate until ready to bake. Just keep in mind if your using leftovers they are generally only good for 3-4 days after serving.
Can I use chicken instead?
Of course, roasted chicken and gravy are also delicious in the recipe.
Looking for more hearty recipes?
- 2 tablespoons butter
- 3/4 cup onion diced
- 3/4 cup carrots diced
- 3/4 cup celery diced
- 4 garlic cloves minced
- 4 cups leftover turkey shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 2 cups gravy
- 4 cups mashed potatoes
- fresh chopped parsley
- Preheat oven to 375 degrees
- Heat a large oven-safe skillet (I use cast iron) on medium-high heat. Add butter, onion, celery, carrots salt, pepper, and cook until soft about 3 minutes. Add garlic and saute another 30 seconds.
- Add Turkey, peas, corn, thyme, rosemary, and gravy and stir.
- Heat leftover mashed potatoes until warm (they spread easier) spread over turkey filling.
- Bake for 25-30 minutes. Turn oven to broil for the last 5-8 minutes to brown the top.
- Garnish with fresh chopped parsley and serve.
If you don't have an oven-safe skillet. use a 9x13 baking dish instead.
Warm your mashed potatoes up, it makes it much easier to spread them.
You can add 1 cup shredded cheese on top if desired.
Amount Per Serving Calories 448Total Fat 19gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 10gCholesterol 113mgSodium 1271mgCarbohydrates 39gFiber 5gSugar 6gProtein 31g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.