Print Recipe

Turkey Shepherd's Pie

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Author: Kristin Maxwell


  • 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.