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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!

4 servings

Leftover Turkey Shepherd's Pie

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

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

Instructions

Preheat oven to 375 degrees
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.
Meanwhile, heat gravy over low heat until hot and reheat mashed potatoes (or make a batch).
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.
Bake in a preheated 375-degree oven for 10-15 minutes, or until peaks of potatoes just begin to brown.
Serve topped with a pat of butter.

Nutrition Information:

Yield:

Serving Size:

1
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:

Turkey Shepherd’s Pie with Mashed Sweet Potatoes, from Laura Rebecca’s Kitchen
Leftover Turkey Shepherd’s Pie, from More Than Burnt Toast

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.

8 Comments

Name: Leftover Turkey Shepherd's Pie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Irish / American
Ingredients: 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

Peter G on December 2, 2009 at 6:29 pm
Great use leftover Thanksgiving ingredients Jerry. A pie is a pie is a…
Angie Food Muse on December 15, 2009 at 6:24 pm
I love all the leftover turkey recipes you’ve been posting. This shepherds pie is a great way to use leftover everything…I might give it a try soon. Looks delicious!
Jerry on May 11, 2010 at 9:27 am
@peterG
Yep. they aren’t too common over on this side of the pond, though
@Angie
I love the leftover recipes. always so much turkey! Gotta have options for it
Chris Nielsen-Smith on October 13, 2010 at 6:42 am
I love this recipe, but I wish there were some way to print it nicely.
- Jerry on October 13, 2010 at 6:56 am
  Wish granted!
  I’m actually having to go through all 874 posts to add the print-friendly code by hand. Thanks for pointing out that this recipe didn’t have it yet
Branden on January 7, 2012 at 1:30 pm
I came acrossed this and made it with the leftovers from thanksgiving. Wow Yum. I made a big one and 4 lil ones for freezing. Simple and good. I am now going to make more to freeze. Thanks for the Recipe
Kris on November 25, 2016 at 1:08 pm
The only disappointing thing is you didn’t incorporate the leftover stuffing. That’s the best part of Thanksgiving! I know you can do it, Jerry.
- Jerry on December 7, 2016 at 10:50 am
  Kris,
  I’ll be doing a few recipes using stuffing by the time the season rolls around next year.