Leftover Turkey Shepherd's Pie

A cozy Leftover Turkey Shepherd's Pie with chopped turkey, carrots, celery, and peas in a thyme and sage gravy, topped with golden mashed potatoes. The best way to use up Thanksgiving leftovers.

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Prep Time 15

Cook Time 40

Rest Time 10

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

Turkey filling

2 tbsp unsalted butter or olive oil
1 medium yellow onion diced
2 medium carrots diced small
2 celery ribs diced
2 garlic cloves minced
3 tbsp all-purpose flour or 1 1/2 tbsp cornstarch
1 1/2 cups low-sodium turkey or chicken broth 360 ml
1 tbsp Worcestershire sauce
1 tsp fresh thyme and 1 tsp chopped fresh sage
3 cups chopped leftover turkey 450 g
1 cup frozen peas 140 g
Kosher salt and black pepper

Topping

4 cups leftover mashed potatoes
2 to 4 tbsp milk
1 tbsp melted butter

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.

Kitchen Shortcut: Build the whole thing in one oven-safe skillet and skip the baking dish. One pan to wash after a holiday weekend is a gift.

Pro-Chef Tip: Stir one egg yolk into the mashed potatoes before spreading. It helps the top puff slightly and brown to a deep, glossy gold.

Nutrition is an estimate Per Serving.