What I Make When the Fridge Is Full of Thanksgiving
The Friday after Thanksgiving, my fridge looks like a game of Tetris. Foil packets of turkey, a bowl of mashed potatoes, half a carton of broth. By the third turkey sandwich, I’m done. So I turn all of it into this Leftover Turkey Shepherd’s Pie, and it feels like a brand-new dinner.
Chopped turkey, carrots, celery, and peas get tucked into a savory thyme and sage gravy. Then a thick layer of mashed potatoes goes on top and bakes until the peaks are golden and the edges bubble. It’s warm, filling comfort food, and it uses up exactly what you already have.
Fifteen minutes on the stove, twenty-five in the oven. Let’s make it.
Essential Ingredients and Kitchen Tools
For the Turkey Filling:
- 2 tbsp unsalted butter or olive oil
- 1 medium yellow onion (diced, about 1 cup)
- 2 medium carrots (diced small, so they soften in time)
- 2 celery ribs (diced)
- 2 garlic cloves (minced)
- 3 tbsp all-purpose flour (or 1 1/2 tbsp cornstarch for gluten-free)
- 1 1/2 cups (360 ml) turkey or chicken broth (low-sodium, so you control the salt)
- 1 tbsp Worcestershire sauce (adds deep, savory flavor)
- 1 tsp fresh thyme leaves and 1 tsp chopped fresh sage (or 1/2 tsp of each dried)
- 3 cups (about 1 lb / 450 g) chopped leftover turkey (a mix of white and dark meat is best; dark meat keeps it juicy)
- 1 cup (140 g) frozen peas (no need to thaw)
- Kosher salt and black pepper (to taste; leftover turkey is often already seasoned)
For the Mashed Potato Topping:
- 4 cups leftover mashed potatoes (or a fresh batch; about 2 1/2 lb / 1.1 kg potatoes before cooking)
- 2 to 4 tbsp milk (to loosen cold potatoes so they spread)
- 1/2 cup (56 g) shredded sharp cheddar (optional, but it gives you a golden, cheesy top)
- 1 tbsp melted butter (brushed over the top for browning)
Kitchen Tools:
- Large oven-safe skillet (12-inch) or a regular skillet plus a 2 1/2-quart or 8 x 11-inch baking dish
- Wooden spoon
- Fork (for making ridges in the potatoes)
- Rimmed baking sheet (to catch any drips in the oven)
Leftover Turkey Shepherd’s Pie
Ingredients
Method
- Sauté: Heat the oven to 400°F (200°C). Cook the onion, carrots, and celery in butter for 7 to 8 minutes, then add the garlic.
- Make the gravy: Stir in the flour for 1 minute, then the broth, Worcestershire, thyme, and sage. Simmer until thick, 3 to 4 minutes. Stir in the turkey and peas and season.
- Top: Warm the mashed potatoes with a splash of milk, spread over the filling from the edges in, make fork ridges, add cheddar, and brush with butter.
- Bake: Bake 20 to 25 minutes, until bubbling and golden. Rest 10 minutes before serving.
Notes
- Leftover gravy can replace the flour and broth. Use about 1 1/2 cups.
- Simmer the gravy until it coats a spoon. A thin filling makes a soupy pie.
- Shallow dishes brown better than deep ones. An 8 x 11-inch dish or 12-inch skillet is ideal.
Step-by-Step Instructions
Step 1: Soften the Vegetables
Heat the oven to 400°F (200°C). Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook, stirring now and then, for 7 to 8 minutes. The onion should look soft and see-through, and the carrots should bend a little when you press one with a spoon. Stir in the garlic for 30 seconds.
Step 2: Make the Gravy and Add the Turkey
Sprinkle the flour over the vegetables and stir for 1 minute, until there’s no dry flour left. Slowly pour in the broth while stirring, then add the Worcestershire, thyme, and sage. Simmer 3 to 4 minutes, until the gravy is thick enough to coat the back of the spoon.
Stir in the turkey and frozen peas and take it off the heat. Taste and add salt and pepper. Have leftover gravy? Skip the flour and broth and stir in 1 1/2 cups of gravy instead. Your Leftover Turkey Shepherd’s Pie filling is done.
Step 3: Top the Leftover Turkey Shepherd’s Pie
If you’re not baking in the skillet, spoon the filling into your baking dish now. Warm the cold mashed potatoes in the microwave for 1 to 2 minutes and stir in a splash of milk until they’re soft and spreadable.
Here’s a mistake I made the first time: I plopped stiff potatoes straight from the fridge onto the filling. They tore, dragged the gravy up with them, and I ended up with a muddy swirl. Drop spoonfuls of warm potatoes around the edge first, then work toward the middle and gently spread them to seal everything in. Drag a fork across the top to make ridges, sprinkle on the cheddar, and brush with melted butter.
Step 4: Bake Until Golden and Bubbling
Set the dish on a rimmed baking sheet and bake for 20 to 25 minutes, until the gravy bubbles up around the edges and the potato ridges are golden. For extra color, broil 1 to 2 minutes at the end, and watch it closely. Let it rest for 10 minutes before serving so the filling thickens and scoops cleanly.
For the creamiest topping, I use my Greek Yogurt Mashed Potatoes. They’re lighter than the butter-and-cream kind and brown beautifully in the oven.
Frequently Asked Questions
Is It Still Shepherd’s Pie If It’s Made With Turkey?
Technically, shepherd’s pie means lamb, and the beef version is called cottage pie. But in most American kitchens, any meat under mashed potatoes gets called shepherd’s pie, and that’s how people search for it. Call it whatever you like. Leftover Turkey Shepherd’s Pie by any other name still disappears fast.
Can I Make It With Ground Turkey Instead of Leftovers?
Yes. Brown 1 1/4 lb (565 g) of ground turkey in the skillet first, breaking it up as it cooks, then move it to a plate and continue with Step 1. Add it back with the peas. You may want an extra pinch of salt and a little more thyme, since raw ground turkey is plainer than roasted leftovers.
Can I Freeze Leftover Turkey Shepherd’s Pie?
Yes, and it’s a great way to stretch the holiday. Assemble it in a freezer-safe dish, skip the cheese, cool it completely, and wrap tightly. It keeps up to 3 months. Honest warning: the potatoes come out a little softer after freezing, but a few minutes under the broiler fixes most of that. Bake from frozen at 375°F (190°C), covered with foil, for 60 to 70 minutes, then uncover for the last 15.
Do I Have to Use Leftover Mashed Potatoes?
Not at all. Boil 2 1/2 lb (1.1 kg) of peeled Yukon Gold potatoes until tender, then mash with butter, milk or Greek yogurt, salt, and pepper. Fresh potatoes are softer and spread more easily, so you can skip the microwave step.
Make-Ahead and Storage Tips
- Make ahead: Assemble the whole pie, cover, and refrigerate for up to 1 day. Bake straight from the fridge at 400°F (200°C), adding 10 to 15 minutes, until it’s bubbling and hot in the center.
- Fridge: Store leftovers covered for up to 3 days. Since the turkey is already a leftover, I don’t stretch it longer than that.
- Reheating: Reheat portions in a 350°F (175°C) oven for 15 to 20 minutes, covered with foil, until hot in the center. The microwave works for one serving, but the potatoes lose their golden top.
Disclaimer:
Nutrition information is an estimate calculated from the ingredients listed and will vary with your leftovers, the mashed potato recipe, and portion sizes. This recipe is shared for general information and is not medical or dietary advice, so please check with your doctor or a registered dietitian if you have specific health needs.