Turkey Shepherd's Pie

This Turkey's Shepherd's Pie is the ultimate comfort meal filled with leftover turkey, veggies and topped with cheesy mashed potatoes. Incredibly easy to make and family friendly.

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Turkey Shepherd's Pie Recipe Ingredients

• Russet Potatoes (or leftover mashed potatoes)
• Salted Butter
• Milk
• Salt
• Black pepper
• Shredded Parmesan Cheese
• Shredded Cheddar Cheese
• Olive Oil
• Onion
• Celery
• Minced Garlic
• Unbleached All Purpose Flour
• Dried Parsley
• Dried Rosemary
• Chicken Broth
• Frozen Mixed Vegetables
• Cooked Turkey

This easy turkey shepherd's pie is a delicious way to enjoy your thanksgiving dinner all over again! A cozy meal filled with leftover turkey and topped with creamy mashed potatoes. A tasty twist on the classic shepherd's pie recipe!

How to Make Leftover Turkey Shepherd's Pie

1. First, make the mashed potatoes if you don't have any leftover. I make Instant Pot Mashed Potatoes, but you can boil them too. Add peeled and diced potatoes to large pot and cover with cold water. Bring to a boil and cook until fork tender.
2. Drain potatoes and using a potato masher, mash potatoes with the butter until smooth.
3. Stir in the milk, salt and black pepper until potatoes are creamy.

4. Add the shredded Parmesan and Cheddar cheeses and stir until they are completely melted and incorporated into the potatoes.

If using leftover mashed potatoes, heat them up on the stove or in the microwave. Add more milk, if needed, to make them creamy again. Stir the shredded cheese into the potatoes or sprinkle it over top of the pie. You'll need at least 4 cups of leftover mashed potatoes.

5. Next, while the potatoes are boiling or cooking in the instant pot add olive oil to an oven safe large skillet over medium heat. Add the chopped onion and celery. Cook until soft and onions are translucent, about 2-3 minutes.
6. Add the minced garlic and cook another minute or until garlic is fragrant.
7. Sprinkle the flour, parsley, rosemary, salt and black pepper over the sauteed veggies and stir it together well and cook for a minute.

8. Now slowly pour in the chicken broth while constantly stirring. Bring to a boil, then reduce heat to low and simmer 3-4 minutes until thickened. When the gravy coats the back of spoon it's ready.
9. Remove pan from heat and stir in the frozen mixed vegetables and cooked turkey until evenly incorporated.
10. If needed, transfer mixture to a 9x13 baking dish greased with nonstick cooking spray.
11. Flatten and smooth out the veggie and meat mixture.

12. Spoon the mashed potatoes on top of the filling and gently spread them out into an even smooth layer. Use a fork to drag ridges through the mashed potato topping.
13. Bake the pie in preheated oven on center rack uncovered for 25-30 minutes until the top is golden and the filling is bubbling.
14. Let casserole rest for 10 minutes, then serve and enjoy!

What to Serve with Turkey Shepherd's Pie

This easy shepherd's pie is a complete meal itself. It has everything you need: protein, veggies and potatoes! However, it is really delicious with a simple side salad and leftover Easy Dinner Rolls.

Make Ahead Instructions

Fully prepare and assemble the shepherd's pie in a 9x13 casserole dish. (Don't let it sit in a cast iron pan in the fridge, that can cause the pan to rust and require re-seasoning). Then tightly cover and store in fridge up to 2 days before baking. Then let the dish come to room temperature while the oven preheats and bake following recipe directions.

Storing Turkey Shepherd's Pie

Store any leftover Shepherd's pie in an airtight container in the fridge for 3-4 days. Reheat in a 350°F oven for 10-15 minutes or in the microwave until warmed through.

Tips for Shepherd's Pie with Turkey Meat

• This recipe is great for repurposing leftovers. Use leftover mashed potatoes for the topping and leftover turkey for the filling. You can also use leftover veggies, just cut them up into bite size pieces.
• Use a 12 inch ovenproof skillet or cast iron pan. This way you can easily add the potatoes and don't have to dirty an extra dish. You can also use a 9x13 casserole dish if you don't have either of those.
• Bake the casserole on a sheet pan to catch anything that may bubble over.
• If you like a more saucy filling, add an extra ¼ - ½ cup of chicken broth.
• Spread the potatoes over the filling while they are hot, it's way easier. If you make the potatoes first and they're cold, use your fingers to spread the potatoes out.
• If you are using leftover mashed potatoes, heat them up and add milk if needed to make them creamy again. You can stir the shredded cheese into the potatoes or sprinkle it over the top of them. You'll need at least 4 cups of mashed potatoes.
• You can also use leftover mashed sweet potatoes if you like!
• Shred your own cheese! It will melt smoother and better in the potatoes. Store bought shredded cheese is coated in an anti caking agent that can leave the melted cheese with a grainy texture.

More Comforting Casseroles:

• Baked Rigatoni Casserole
• Chicken Spaghetti Bake
• Tuna Noodle Casserole
• Ground Beef Shepherd's Pie
• Pizza Casserole
• Chicken and Noodles
• Tator Tot Hotdish
• Taco Biscuit Bake
• Scalloped Potatoes and Ham
• Baked Penne Casserole