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:
How to Make Shepherd’s Pie
- The meat, veggies and gravy are combined to form the filling, then layered on the bottom of a large casserole dish.
- 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.
- 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?
More Turkey Recipes:
- Best Thanksgiving Turkey Recipe (How to Cook a Turkey)
- Turkey and Stuffing Casserole (Leftover Turkey Recipe)
- Turkey, Cranberry and Walnut Pasta Salad
- Homemade Chicken Soup (made with turkey)
More Casserole recipes:
- The Best Tuna Casserole Recipe
- Dorito Taco Salad Casserole
- Skillet Garlic Chicken and Rice Casserole
- French Onion Chicken Casserole with Green Beans
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″ (2-1/2 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.
Turkey Shepherd's Pie
- 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
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 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.