Turkey Shepard's Pie Recipe
Turn your holiday leftovers into pure comfort! This Leftover Turkey Shepherd’s Pie is bubbling with tender turkey, hearty vegetables, and a creamy mashed potato topping baked golden brown. Cozy, rustic, and unbelievably delicious, it’s the easiest way to give new life to your Thanksgiving feast.
Servings: 6 people
Ingredients
- 4 tablespoons butter
- 1 large onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- Pinch nutmeg
- 2 teaspoons homemade Italian seasoning
- Salt and pepper to taste
- 2 -3 cloves garlic finely chopped
- 4 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- ½ cup heavy cream
- 3 cups cooked turkey meat white or dark, chopped into small pieces
- ½ cup frozen peas or green beans
- ¼ cup Italian parsley chopped (plus more for garnish)
- 4 cups mashed potatoes
- 1 cup mozzarella cheese shredded
- 1 cup Parmigiano cheese finely grated
Instructions
- Prepare the oven: Preheat your oven to 375°F and arrange a rack in the upper third of the oven.
- Cook the vegetables: In a large Dutch oven or deep skillet, melt the butter over medium heat. Add the onion, carrot, and celery. Sauté, stirring often, until the onion turns lightly golden, about 3–5 minutes. Season with salt, pepper, nutmeg, and Italian seasoning. Continue cooking, stirring occasionally, for another 5–7 minutes.
- Add garlic and flour: Stir in the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir, cooking 2–3 minutes to remove the raw flour taste.
- Make the sauce: Slowly whisk in the broth, a little at a time, to avoid lumps. Cook, whisking frequently, until the sauce thickens, about 3 minutes. Stir in the heavy cream until smooth and velvety.
- Add the filling ingredients: Fold in the turkey, peas (or green beans), and parsley. Taste and adjust seasoning if needed.
- Assemble the pie: Spray a 3-quart casserole dish with cooking spray. Spread the turkey mixture evenly in the bottom of the dish. Spoon dollops of mashed potatoes over the filling, then spread into an even layer. Use a fork or spoon to create ridges or swirls for texture. Sprinkle evenly with mozzarella and Parmigiano cheeses.
- Bake and broil: Bake for 20-25 minutes, rotating the pan halfway through, until the filling is bubbling. Switch the oven to broil and cook for 2–4 minutes, until the potatoes are golden brown and crisp.
- Serve: Remove from the oven, let rest a few minutes, and garnish with extra parsley and serve hot.
Notes
- Make Ahead: Assemble the shepherd’s pie up to 1 day in advance. Cover tightly and refrigerate. Bake as directed, adding 5–10 extra minutes to the baking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes beautifully! Wrap tightly in foil and freeze for up to 3 months. Bake from frozen at 350°F until hot and bubbly (about 45–55 minutes).
- Reheating: Warm individual portions in the microwave, or reheat the whole dish covered with foil at 350°F for 20–25 minutes.
- Texture Tip: Fluff and swirl the mashed potatoes with a fork before baking—this creates golden ridges that crisp beautifully under the broiler.
- Vegetable Swap: Swap peas for green beans, corn, or even chopped spinach if you prefer.
- Cheese Options: Mozzarella makes it melty and comforting, but you can also use fontina, provolone, or cheddar for variation.
- Shortcut: Use leftover mashed potatoes from your Thanksgiving feast for a quick and easy topping.
Nutrition
Serving: 6g | Calories: 528kcal | Carbohydrates: 44g | Protein: 32g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 882mg | Potassium: 823mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4515IU | Vitamin C: 44mg | Calcium: 349mg | Iron: 2mg
