This Leftover Turkey Shepherd’s Pie is the perfect way to use up any leftover turkey and mashed potatoes from the holidays! Easy to make, even easier to devour. Leftovers have never tasted so good!
Stuck with lots of leftovers from Thanksgiving and don’t know what to make with them? Well this Shepherd’s Pie is perfect for that leftover turkey or mashed potatoes. My version here is very simple, I used up whatever I had in the fridge and in no time at all, I had this comfort food masterpiece!
Why Make This Leftover Turkey Shepherd’s Pie
- Great Use Of Holiday Leftovers
- Easy & Straightforward
- Simple Ingredients
- Total Comfort Food
- Overall Pretty Healthy
This shepherd’s pie was amazing, especially since I topped the mashed potatoes with some fresh mozzarella cheese, baked the pie until the cheese melted and became golden and bubbly. This is best way to use up those holiday leftovers, totally delicious and a true comfort food in my book!
Ingredient Notes
- Turkey Meat – White or dark, whatever you have left, chopped in small pieces.
- Veggies – Chopped onion, bell peppers, carrots, celery, peas and garlic. Load it up with whatever veggies you have on hand.
- Butter – I used unsalted to control the sodium!
- Spices – Dried thyme and basil. You can use whatever herbs you like, for a great substitute, use Italian seasoning.
- Cheese – Mozzarella cheese, shredded. I would say this ingredient is optional but I really like my mashed potatoes cheesy, so I strongly recommend adding it.
- Chicken Broth – I always opt for low sodium.
- Mashed Potatoes – let’s not forget the best part. Lots of creamy mashed potatoes.
- Chicken bouillon – Note this ingredient is missing from the picture. This is an optional ingredient to add more flavor to the filling.
How To Make Leftover Turkey Shepherd’s Pie
- Preheat the oven: Preheat the oven to 375°F.
- Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.
- Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
- Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.
- Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it’s golden on top and bubbly.
- Garnish and serve: Garnish with parsley if preferred and serve warm.
FAQs & Expert Tips
FAQs
You can incorporate whatever you like into this dish! It really is just a dump and go kind of meal. I would suggest adding different types of veggies, like green beans, mushrooms or corn! If you have leftover stuffing, that would work great as well.
My favorite part about Shepherd’s pie is that it includes all of the typical dinner items in one dish! This is the best way to utilize your holiday leftovers.
Tips
- If you use frozen veggies, you’re saving chopping time. Choose a bag of mixed vegetables from the freezer.
- Incorporate any of your other thanksgiving leftovers you see fit! Stuffing, cranberry sauce. If you think it’ll work, try it out! No harm, no foul.
Storing Leftovers
Wrap the baking dish tightly with plastic wrap and foil, or transfer to an airtight container. Store in the fridge for up to 4 days.
Freezing
Transfer to an airtight container and store in the freezer. You leftover turkey shepherd’s pie will last for about 2 months stored in your freezer!
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Leftover Turkey Shepherd’s Pie
Ingredients
- 2 tbsp butter unsalted
- 1 large onion chopped
- 1 medium green bell pepper chopped
- 1 medium carrot peeled and chopped
- 2 stalks celery chopped
- ½ tsp dried basil
- ½ tsp dried thyme
- salt and pepper to taste
- 3 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 cup chicken broth low sodium
- 1 cube chicken bouillon
- 2 cups turkey meat white or dark, chopped in small pieces
- ½ cup frozen peas
- 4 cups mashed potatoes
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.
- Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
- Add turkey, peas and finish with mashed potatoes: Add the turkey and peas. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit then sprinkle with mozzarella cheese.
- Bake: Transfer the skillet to the oven and bake for 30 minutes until cheese melts and it's golden on top and bubbly.
- Garnish and serve: Garnish with parsley if preferred and serve warm.
Video
Recipe Notes
- Incorporate any of your other thanksgiving leftovers you see fit! Stuffing, cranberry sauce. If you think it’ll work, try it out! No harm, no foul.
- Wrap the baking dish tightly with plastic wrap and foil, or transfer to an airtight container. Store in the fridge for up to 4 days.
- Transfer to an airtight container and store in the freezer. You leftover turkey shepherd’s pie will last for about 2 months stored in your freezer!
