This leftover turkey shepherd’s pie is a comforting and resourceful way to enjoy your holiday extras. It features a savory filling of turkey, vegetables, and gravy, all tucked under a blanket of creamy mashed potatoes.
The whole dish comes together in under an hour, making it a great choice for a simple dinner after a big celebration. It’s a classic casserole that transforms leftovers into a new, satisfying meal.
Why You’ll Love Leftover Turkey Shepherd’s Pie
- It uses up multiple holiday leftovers (turkey, gravy, mashed potatoes, and vegetables) in one simple dish.
- The filling is made in one skillet, which keeps cleanup straightforward.
- Baking the casserole ensures the filling is hot and bubbly while the potato topping gets nicely browned.
Leftover Turkey Shepherd’s Pie Ingredients
- Leftover Turkey: Both white and dark meat work well. You can shred it or dice it into bite-sized pieces.
- Leftover Vegetables: Feel free to use any cooked vegetables you have on hand, like carrots, peas, green beans, or corn.
- Leftover Gravy: If you don’t have enough leftover gravy, you can use a store-bought jar or make a quick gravy from stock and a little flour.
- Mashed Potatoes: This recipe is ideal for using up leftover mashed potatoes. If you need to make them fresh, any standard recipe will work.
- Parmesan Cheese: Adds a savory, salty crust. You could also use grated cheddar or Gruyère cheese for a different flavor.
Exact quantities are in the recipe card below.
How to Make Leftover Turkey Shepherd’s Pie
Step 1: Prepare the Filling
Start by sautéing a chopped onion in a large skillet until it’s soft. Add the minced garlic and cook briefly until fragrant. This step builds the aromatic base for the pie’s filling.
Step 2: Combine and Simmer
Next, add the leftover turkey, vegetables, and gravy to the skillet. Season with parsley, salt, and pepper, then let it all simmer for a few minutes. This allows the flavors to meld and ensures the filling is heated through before it goes into the oven.
Step 3: Assemble the Pie
Pour the warm turkey mixture into your baking dish and spread it into an even layer. Gently spoon the warmed mashed potatoes over the top, spreading them to the edges to seal in the filling. A sprinkle of Parmesan cheese over the potatoes creates a delicious golden crust.
Step 4: Bake Until Golden
Bake the shepherd’s pie in a preheated oven until the filling is bubbling at the edges and the potato topping is golden brown. Make sure the center is hot by checking that it has reached a safe internal temperature of 165°F (74°C). Let it rest for a few minutes before serving to allow it to set.
Storage Tips for Leftover Turkey Shepherd’s Pie
Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a larger portion in a 350°F (175°C) oven until heated through, ensuring the internal temperature reaches 165°F (74°C).
Expert Tips for Leftover Turkey Shepherd’s Pie
- If your mashed potatoes are cold, warm them in the microwave or on the stovetop with a splash of milk or cream to make them easier to spread.
- For an extra-browned topping, you can place the dish under the broiler for 1-2 minutes at the end of baking. Watch it closely to prevent burning.
- Food Safety: This dish contains reheated poultry. Ensure the internal temperature reaches 165°F (74°C) on an instant-read thermometer before serving.
What to Serve with Leftover Turkey Shepherd’s Pie?
This is a complete meal on its own, but a simple green salad or some cranberry sauce on the side would be a nice addition.
Leftover Turkey Shepherd’s Pie Recipe FAQs
Can I use ground turkey instead of leftover turkey?
Yes, you can. Brown 1 to 1.5 pounds of ground turkey with the onions and garlic, drain any excess fat, and then proceed with the recipe as written.
Can I freeze this shepherd’s pie?
Yes, it freezes well. Assemble the pie completely but don’t bake it. Cover it tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator before baking as directed, adding 10-15 minutes to the baking time.
What if I don’t have enough leftover mashed potatoes?
You can easily make a fresh batch. About 2 pounds of potatoes will yield enough for the topping. You can also use a store-bought refrigerated version to save time.
Leftover Turkey Shepherd's Pie
Ingredients
- 2 Tbsp olive oil 30 ml
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups leftover turkey shredded or diced, about 560 g
- 3 cups mixed leftover cooked vegetables (like carrots peas, and green beans), about 425 g
- 2 cups leftover gravy 475 ml
- 1/4 cup fresh parsley chopped, 15 g
- 1/2 tsp salt or to taste, 3 g
- 1/2 tsp black pepper or to taste, 1 g
- 3-4 cups leftover mashed potatoes warmed, 700-925 g
- 1/2 cup grated Parmesan cheese 50 g
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Add the leftover turkey and mixed vegetables to the skillet. Stir everything together and cook for 2 minutes.
- Pour in the leftover gravy and add the chopped parsley, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes until heated through.
- Spread the turkey mixture evenly in the bottom of a 9x13-inch (23x33 cm) baking dish.
- Spoon the warmed mashed potatoes over the filling. Use the back of a spoon to spread the potatoes gently to the edges, covering the filling completely.
- Sprinkle the grated Parmesan cheese evenly over the mashed potatoes.
- Bake for 25-30 minutes, until the filling is bubbling and the potato topping is golden brown. Check that the center of the pie has reached an internal temperature of 165°F (74°C).
- Let the shepherd's pie rest for 5-10 minutes before serving. This helps it set up for easier slicing.
