Shepherd’s Pie with Leftover Turkey Recipe
A delicious and comforting American Shepherd’s Pie made with leftover turkey and gravy, topped with creamy mashed potatoes, perfect for using up leftovers while creating a hearty main course.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 42 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Main Filling
- 2 teaspoons olive oil (or 1 tsp each butter and oil)
- 1 cup diced carrots and celery
- 1 cup diced onions
- 1 cup leftover turkey gravy (turkey or chicken)
- 2 cups diced leftover turkey meat
- 1 teaspoon Worcestershire sauce
- ¼ cup chopped fresh parsley
Topping
- 2 ½ cups mashed potatoes (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: poultry seasoning, thyme, salt, pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray or grease an 8 x 8 inch (20 x 20 cm) oven-proof casserole dish. Adjust the size of the dish if using a different pan, such as 9 x 9 inch or 9 x 5 inch loaf pan.
- Sauté Vegetables: In a medium skillet over medium heat, warm the olive oil. Add diced onions, carrots, and celery, and sauté for 3 to 4 minutes until tender. Optionally, add a minced clove of garlic for extra flavor.
- Finish Filling: Stir in diced leftover turkey, turkey gravy, chopped fresh parsley, Worcestershire sauce, and frozen peas if using. Cook for 2 minutes until heated through. Taste the filling and adjust seasonings with poultry seasoning, thyme, salt, and pepper as desired. Transfer the mixture to the prepared casserole dish. If your skillet is oven-safe, you can leave the filling in it and skip transferring.
- Add Topping: Combine the mashed potatoes with leftover stuffing if desired (approximately 2/3 mashed potatoes to 1/3 stuffing). Spread a thick layer of this mixture evenly over the turkey filling. Fluff the top slightly with a fork to help with browning. Sprinkle grated Parmesan cheese over the top if using.
- Bake and Broil: If the filling is hot, bake the shepherd’s pie for 15 minutes. If the filling was prepared earlier and cooled, bake for 25 minutes. After baking, move the dish closer to the broiler (about 6 inches from the heat source) and broil for 2 to 3 minutes, watching carefully to prevent burning and to achieve a nicely browned top.
- Rest and Serve: Allow the shepherd’s pie to rest for 10 minutes before serving to let it set and cool slightly for easier slicing and better flavor.
Notes
- Vegetable substitutes include mushrooms, green beans, red peppers, or any leftover vegetables. You can also use 2 cups (178 grams) of frozen mixed vegetables as a shortcut.
- If you don’t have leftover gravy, prepare a quick 5-minute gravy to use and drizzle extra on top if desired.
- For mashed potatoes, homemade, pre-packaged real mashed potatoes, or instant mashed potatoes with a bit of butter and Parmesan are all good options.
- Instead of 3 cups of mashed potatoes, try mixing 2 cups mashed potatoes with 1 cup leftover stuffing for a tasty topping variation.
- Season fillings carefully since leftovers may already contain seasoning. Adjust with poultry seasoning, thyme, fresh black pepper, and salt as needed.
- Alternative casserole dish sizes include 9 x 9 inch (23 x 23 cm), 9 x 5 inch (23 x 13 cm) loaf pan, or 11 x 7 inch (28 x 18 cm). Individual ramekins work well for single servings but may require less baking time.
- To make ahead, prepare and refrigerate up to 2 days; bake for 30 minutes and broil as usual when ready.
- For freezing before baking, assemble the unbaked pie and freeze (well wrapped) up to 2 months. Bake from frozen at 350°F (176°C) for about an hour, then broil.
- For freezing after baking, wrap well and freeze up to 2 months. Reheat from frozen in oven at 350°F (176°C) for about an hour covered, or thaw in fridge and bake 30-40 minutes before broiling.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
