Easy Leftover Turkey Shepherd’s Pie.”

Turkey shepherd’s pie is a perfect way to use leftover turkey, mashed potatoes, vegetables, and delicious gravy. For a quick and easy weeknight meal, the whole family will love it.

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Table of Contents

• why this recipe works
• Ingredients for Leftover Turkey Shepherd’s Pie
• Ingredients notes
• How to make Turkey Shepherd’s Pie
• Turkey Shepherd’s Pie Recipe tips
• Recipe Faq’s
• Looking for more hearty recipes?
• Turkey Shepherd’s Pie Recipe
  • Ingredients  1x2x3x
  • Would you like to save this?
  • Instructions 
  • Video
  • Notes
  • Nutrition

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Let’s face it after Thanksgiving nobody feels like cooking. This meal is so easy, you just basically pile all your Thanksgiving leftovers into a dish and bake it. You can use leftover turkey from my Brined Garlic Roasted Turkey Breast, Garlic Mashed Potatoes, and my Make-Ahead Turkey Gravy. Or you might prefer my Classic Shepherd’s Pie with ground lamb or a cottage pie with lean ground beef.

why this recipe works

This is a delicious way to repurpose that holiday meal you worked so hard on. All the flavors of Thanksgiving dinner without all the work, comfort food you can even make ahead of time so it’s ready to pop in the oven for a busy weeknight meal.

Ingredients for Leftover Turkey Shepherd’s Pie

Ingredients notes

• Turkey: You can also use ground turkey or chicken.
• Mashed potatoes: Perfect way to use up those leftover mashed potatoes.
• Vegetables: I used carrots, celery, peas, and corn but you can add anything you like or have on hand.
• Gravy: Use your leftovers or make a fresh batch with butter, flour and chicken stock.

How to make Turkey Shepherd’s Pie

• Step 1: Heat a large ovenproof skillet on medium-high heat and saute the butter and veggies just until soft.
• Step 2: Add the turkey, frozen peas, and corn to the onion mixture.
• Step 3: Pour gravy into the turkey mixture and mix.
• Step 4:Heat up leftover creamy mashed potatoes, spread an even layer over the top, and bake.

Turkey Shepherd’s Pie Recipe tips

• You can substitute whatever veggies you have on hand, green beans are also a great choice.
• I use a 12-inch cast iron skillet but this can also be baked in a 9×13 casserole dish.
• Be sure to warm your mashed potatoes up first it makes it much easier to spread the potatoes over the filling..
• You can sprinkle a little cheddar cheese on top of the potatoes before baking.
• Place your skillet or baking dish on a baking sheet to prevent any bubbling over the top and onto the oven.