This Turkey Shepherd’s Pie recipe is the perfect way to create a whole meal from your leftover turkey and other Thanksgiving dishes.
Fluffy mashed potatoes, chunks of turkey or chicken, creamy gravy and tender veggies all in one dish creates this delicious Shepherd’s Pie recipe. Top it with melted sharp cheddar cheese and you’ve got Thanksgiving leftover perfection!
HOW TO MAKE TURKEY SHEPHERD’S PIE
A Shepherd’s Pie is a layered casserole or potatoes, meat and veggies. It’s a rustic meal that is similar to a pot pie which has a pie crust baked on top of the meat filling. This recipe is a perfect way to use up Thanksgiving leftovers but can also be made any time of the year.
What’s in Turkey Shepherd’s Pie?
Shredded leftover turkey or chicken
Gravy (use leftover or make your own using chicken broth and a roux)
Leftover or frozen/canned veggies (corn, green beans, carrots, peas, onions)
Leftover mashed potatoes (or make your own using one of these recipes:
2 ½cupscooked turkeyor chicken, diced or shredded into chunks
2cupsdiced cooked or frozen vegetablespeas, carrots, corn, green beans
1 ½cupsgravymore or less as needed, you can also *make your own
Salt to taste
1cupfreshly grated sharp cheddar cheesedivided
Fresh minced parsleyoptional, for garnish
If necessary, start by making your own gravy and set aside.
Preheat oven to 350 degrees F. Spray a 1 quart casserole dish with nonstick cooking spray and set aside.
In a medium saucepan over medium heat, melt 1 tablespoon butter or olive oil. Add onions and cook until translucent, stirring often; 4-5 minutes. Stir in frozen vegetables, minced garlic, salt, pepper and thyme. Cook for 1-2 minutes.
Add the turkey and gravy and stir until coated, then cook until heated through. Transfer to the prepared casserole dish and press into an even layer.
Heat mashed potatoes to lukewarm and spreadable. Stir in half of the shredded cheese, then spread the potatoes over the turkey mixture in the casserole dish. Top with remaining shredded cheese.
Bake in the 350 degree oven for 30 minutes, or until top is golden and sides are bubbly. For a more browned top, flip on the broiler during the last 5 minutes.
Garnish with fresh minced parsley and serve warm.
To make your own gravy, melt butter in a saucepan over medium heat. Whisk in flour and cook, whisking often, until golden in color. Pour in chicken broth and bring to a boil, reduce heat to medium-low and simmer until thickened, whisking occasionally; about 5-7 minutes. Season with salt and pepper.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.