Turn holiday leftovers into pure comfort with this Leftover Turkey Shepherd’s Pie. It combines tender turkey, hearty vegetables, and a creamy mashed potato topping baked until golden. Cozy, rustic, and full of flavor, it’s an easy and delicious way to refresh your Thanksgiving meal.
Also try leftover favorites like leftover turkey soup, chicken pot pie casserole, or leftover turkey tacos.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 to 8 people
- Dietary Info: Comfort food, can be made gluten-free
- Method: Baked casserole
- Technique: Sauté, assemble, bake, finish under the broiler for a golden top
- Flavor & Texture: Savory, creamy, cheesy, with a crisp potato crust
Why you’ll love this shepherd’s pie!
This shepherd’s pie reinvents Thanksgiving leftovers. Simple ingredients—leftover turkey, vegetables, and mashed potatoes—become a bubbling, golden casserole that tastes like home. It’s an ideal weeknight dinner or a comforting follow-up to holiday feasting.
Made With Amore,
Table of Contents
- Quick Look at This Recipe
- Why you’ll love this shepherd’s pie!
- Ingredients for Leftover Turkey Pot Pie
- Substitutions and Variations
- How To Make Leftover Turkey Shepherd’s Pie
- Recipe Tips
- FAQ’s
- Make-Ahead, Storage, and Reheating
- More Thanksgiving Recipes You’ll Love
- Turkey Shepherd’s Pie Recipe
Ingredients for Leftover Turkey Pot Pie
- Vegetables – onion, carrots, and celery create a savory base with garlic for depth.
- Seasoning & Herbs – Italian seasoning, a pinch of nutmeg, salt, pepper, and fresh parsley to brighten the filling.
- Butter & Flour – used to make a silky roux that thickens the sauce.
- Broth & Cream – chicken or turkey broth plus heavy cream for a rich, comforting filling.
- Leftover roasted turkey or roasted chicken – chopped into bite-sized pieces.
- Vegetables for filling – frozen peas or green beans add color and texture.
- Mashed potatoes – creamy, fluffy mashed potatoes to spread on top.
- Cheeses – shredded mozzarella for meltiness and Parmigiano for salty, nutty flavor.
Refer to the recipe card below for exact quantities and timing.
Substitutions and Variations
- Protein: Replace turkey with ground chicken, ground turkey, beef, or use lentils for a vegetarian version.
- Vegetables: Swap in mushrooms, corn, spinach, or any leftover vegetables you prefer.
- Potatoes: Use sweet potatoes, red-skinned mashed potatoes, or cauliflower mash for a lighter topping.
- Cheese: Try cheddar, fontina, or gruyère for different flavor profiles.
- Flavor Boost: A splash of white wine or Worcestershire sauce adds depth to the sauce.
- Gluten-Free: Substitute the flour with a 1:1 gluten-free blend to make the recipe gluten-free.
How To Make Leftover Turkey Shepherd’s Pie
Below is a step-by-step overview; full instructions are available in the recipe card.
Step #1: Preheat your oven to 375°F and position a rack in the upper third. In a large Dutch oven or deep skillet, melt butter over medium heat. Add onion, carrot, and celery and sauté until the onion is lightly golden, about 3–5 minutes. Stir in garlic and cook briefly.
Step #2: Sprinkle in the flour and cook 2–3 minutes to remove the raw taste. Season with salt, pepper, nutmeg, and Italian seasoning and continue to cook, stirring occasionally, for another 5–7 minutes.
Step #3: Gradually whisk in the broth to avoid lumps. Cook, whisking often, until the sauce thickens, about 3 minutes. Stir in the heavy cream until smooth.
Step #4: Fold in the chopped turkey, peas or green beans, and parsley. Taste and adjust seasoning.
Step #5: Spray a 3-quart casserole dish with cooking spray. Spread the turkey mixture into the dish, then dollop mashed potatoes on top and spread into an even layer. Create ridges or swirls with a fork for crisp texture and sprinkle with shredded mozzarella and grated Parmigiano.
Step #6: Bake for 20–25 minutes, rotating halfway, until the filling bubbles. Broil 2–4 minutes to brown and crisp the potato top. Let rest a few minutes, garnish with parsley, and serve hot.
My Pro Tips
Recipe Tips
- Cut the turkey into small, even pieces so every bite is balanced.
- Whisk the broth slowly into the roux to keep the sauce silky and lump-free.
- Fluff the mashed potatoes with a fork before baking to create golden, crisp ridges.
- Rotate the dish halfway through baking for even browning.
- Let the pie rest 10 minutes before serving so the filling sets and slices cleanly.
FAQ’s
Shepherd’s pie is a classic comfort food of savory meat and vegetables topped with mashed potatoes and baked until golden. Traditionally made with lamb, this version uses turkey for a tasty leftover twist.
It’s a hearty one-dish meal, but it pairs nicely with a simple green salad, roasted vegetables, or cornbread for a complete meal.
Make-Ahead, Storage, and Reheating
- Make Ahead: Assemble up to 1 day ahead, cover, and refrigerate. Add 5–10 minutes to baking time when ready to cook.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze tightly wrapped for up to 3 months. Bake from frozen at 350°F until hot and bubbly (about 45–55 minutes).
- Reheating: Reheat covered with foil at 350°F for 20–25 minutes, or microwave single portions until warmed through.
More Thanksgiving Recipes You’ll Love
Easy Candied Sweet Potatoes
Longhorn Steakhouse Crispy Brussels Sprouts Recipe
Maple Pecan Pie (Without Corn Syrup)
Fall Harvest Salad with Apple and Butternut Squash
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Turkey Shepherd’s Pie Recipe
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Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- Pinch nutmeg
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2 -3 cloves garlic, finely chopped
- 4 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- ½ cup heavy cream
- 3 cups cooked turkey, chopped
- ½ cup frozen peas or green beans
- ¼ cup Italian parsley, chopped (plus more for garnish)
- 4 cups mashed potatoes
- 1 cup mozzarella cheese, shredded
- 1 cup Parmigiano cheese, finely grated
Instructions
- Prepare the oven: Preheat to 375°F and position a rack in the upper third of the oven.
- Cook the vegetables: In a large Dutch oven or skillet, melt butter over medium heat. Add onion, carrot, and celery and sauté 3–5 minutes until the onion is lightly golden. Season with salt, pepper, nutmeg, and Italian seasoning and continue to cook 5–7 more minutes.
- Add garlic and flour: Stir in garlic and cook 1 minute. Sprinkle flour over the vegetables and cook 2–3 minutes to remove the raw taste.
- Make the sauce: Gradually whisk in the broth, a little at a time, to prevent lumps. Cook until the sauce thickens, about 3 minutes. Stir in the heavy cream until smooth.
- Add the filling: Fold in the turkey, peas or green beans, and parsley. Adjust seasoning to taste.
- Assemble the pie: Spray a 3-quart casserole with cooking spray. Spread the turkey mixture evenly in the dish. Spoon mashed potatoes over the filling, spread into a smooth layer, and create ridges with a fork. Top with mozzarella and Parmigiano cheeses.
- Bake and broil: Bake 20–25 minutes, rotating halfway, until bubbling. Broil 2–4 minutes to brown the potatoes and create a crisp top.
- Serve: Let rest a few minutes, garnish with parsley, and serve warm.
Notes
- Make Ahead: Assemble up to 1 day ahead, cover, and refrigerate. Add 5–10 minutes to baking time when baking from chilled.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze tightly for up to 3 months. Bake from frozen at 350°F until heated through, about 45–55 minutes.
- Reheating: Reheat single portions in the microwave or the whole dish covered with foil at 350°F for 20–25 minutes.
- Texture Tip: Fluff and swirl the mashed potatoes with a fork before baking to create golden ridges under the broiler.
- Vegetable Swap: Use corn, green beans, or chopped spinach as alternatives to peas.
- Cheese Options: Try fontina, provolone, or cheddar in place of mozzarella for different flavors.
- Shortcut: Use leftover mashed potatoes from your holiday meal to save time.
Nutrition
Calories: 528 kcal
Carbohydrates: 44 g
Protein: 32 g
Fat: 25 g
Nutrition information is approximate.