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Leftover Turkey Shepherd’s Pie

I know I made a big stink in my cottage pie post about the fact that a pie like this cannot be called a shepherd’s pie unless it is made from minced lamb. Honestly though, I figure if a bunch of shepherd’s could get their hands on a wild turkey or other foul while out in the pasture, they probably would, so I’ll just rationalize it that way. OK?  If I’m horribly wrong on this point, be sure to let me know.

Regardless of whether you call this a shepherd’s pie or a cottage pie or a turkey pie, it’s still phenomenally good!  If you can imagine all the flavors of a holiday table concentrated by 100 times, you would be getting close to the immense flavor of this dish.  It’s so good in-fact, that I may just look forward to making this next year a little more than I look forward to the turkey itself.

If you still have any turkey and gravy left over, you’ve got to dive in and give this a try!

Leftover Turkey Shepherd's Pie
Yield: 4 servings

Leftover Turkey Shepherd's Pie

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • Approximately 1 lb. leftover roast turkey meat, chopped or shredded
  • 1 small red onion, chopped
  • 2 stalks celery, chopped fine
  • 1 carrot, chopped fine
  • 4 cups leftover turkey gravy (or turkey or chicken gravy from wherever you can get it)
  • Butter, for sauteing and finishing
  • 4 cups mashed potatoes
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees
  2. Cook celery and carrots in 2 tbsp. butter with a pinch of salt in a skillet over medium low heat until celery is nearly translucent, stirring occasionally. Add onions and cook until just translucent. Add turkey and cook until heated through, stirring frequently. Season to taste.
  3. Meanwhile, heat gravy over low heat until hot and reheat mashed potatoes (or make a batch).
  4. Divide Turkey mixture into 4 individual serving dishes or place in an 8 x 8 baking dish or casserole dish. Ladle over enough gravy to cover turkey and vegetables. Cover with mashed potatoes.
  5. Bake in a preheated 375-degree oven for 10-15 minutes, or until peaks of potatoes just begin to brown.
  6. Serve topped with a pat of butter.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 677Total Fat: 29gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 164mgSodium: 2330mgCarbohydrates: 51gFiber: 5gSugar: 5gProtein: 51g

What I would have done Differently had I thought of it at the time:

Yeah. Um. Not a thing.  This got rave reviews from everyone in the house!

Links to other recipes like this:

What’s your go-to leftover turkey dish?  Is there something you make every year that the readers here might enjoy?  If so, let us know in the comments, we’d love to hear about it.

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