This Turkey Shepherd’s Pie recipe is the perfect way to create a whole new 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 Turkey Shepherd’s Pie recipe. Top it with melted sharp cheddar cheese and you’ve got Thanksgiving leftover perfection!
A Shepherd’s Pie is a layered casserole of potatoes, meat, and veggies – total comfort food! This rustic meal is traditionally made with ground beef and vegetables in a creamy gravy, but it’s also a perfect way to use up Thanksgiving leftovers. Swap out the turkey for chicken or ground turkey and make it any time of the year!
It’s not often we roast turkey so when we do we always have leftovers, so I’m always on the lookout for Leftover Turkey Recipes. You can only eat so many turkey sandwiches, so this Turkey Shepherd’s Pie is the perfect way to repurpose it into a completely different meal.
Gravy – use leftover Turkey Gravy or make your own using chicken broth and a roux. Gravy is usually seasoned pretty nicely, but if you are making a fresh batch with a roux, you’ll want to spice it up with seasonings like garlic and onion powder, or fresh herbs, like rosemary, sage and thyme.
Vegetables – Leftover or frozen/canned veggies (corn, green beans, celery, carrots, peas, onions).
Shredded cheese – Optional, but great for added flavor. I like to mix a little in with the mashed potatoes and sprinkle some on top, too.
How To Make Turkey Shepherd’s Pie
Get a detailed list of ingredients & instructions in the recipe card below.
Combine meat, veggies, and gravy to make the filling, then spread on the bottom of a large casserole dish.
Warm up mashed potatoes and spread over the top. Sometimes I will mix cheese into the filling or the potatoes and sprinkle it on top, but that step is optional.
Bake the Shepherd’s Pie until golden and bubbly. Let it cool slightly before serving, as that gravy can get pretty hot. For a pretty presentation, sprinkle some minced parsley and fresh cracked black pepper on top.
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.