Turkey Shepherd’s Pie (or Chicken)

This Turkey Shepherd’s Pie recipe is the perfect way to create a whole meal from your leftover turkey and other Thanksgiving dishes.

Turkey Shepherd's Pie with potatoes, turkey, vegetables and gravy in a casserole dish with a stainless steel spoon.

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?

An overhead shot of a turkey shepherd's pie in a casserole dish with parsley and a wooden spoon.

How to Make Shepherd’s Pie

  1. The meat, veggies and gravy are combined to form the filling, then layered on the bottom of a large casserole dish.
  2. Mashed potatoes are spread over the top. Sometimes we will add cheese into the pie filling and on top of the potatoes, but that step is optional.
  3. Bake the Shepherd’s Pie until golden and bubbly. Let it cool slightly before serving, as that gravy can get pretty hot.

What is a Good Side Dish for Shepherd’s Pie?

Turkey Shepherd’s Pie can be considered a full meal on its own, but we always serve it with a crisp green salad. My Cheesy Garlic Bread also an excellent side dish.

A serving of Turkey Shepherd's Pie on a plate.

More Turkey Recipes:

More Casserole recipes:

Tools used in this Turkey Shepherd’s Pie recipe:

11×7-inch Baking Dish: Lots of recipes from casseroles to cakes call for a 11″x7″ (2-½ quart) baking dish, so this glass baking dish is a good staple to have in your kitchen.

Silicone Spatula – Perfect for scraping the sides of the bowl and for spreading creamy dips.

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A close up of turkey shepherds pie

Turkey Shepherd's Pie

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 2 ½ cups cooked turkey or chicken, diced or shredded into chunks
  • ½ cup diced onion
  • 1 clove garlic minced
  • 2 cups diced cooked or frozen vegetables peas, carrots, corn, green beans
  • 1 ½ cups gravy more or less as needed, you can also *make your own
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • Salt to taste
  • 2 cups mashed potatoes
  • 1 cup freshly grated sharp cheddar cheese divided
  • Fresh minced parsley optional, for garnish

Gravy

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth

Instructions
 

  • 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.

Gravy

  • 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. 

Kristin Maxwell

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.

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