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If you’re like me, you go a little overboard with your Thanksgiving meal and end up with tons of leftovers… This Turkey Shepherd’s Pie is the perfect way to turn your Thanksgiving leftovers into something new and delicious!
Table of Contents
Why I Love This Recipe
- The Best Way to Use Thanksgiving Leftovers: If you tend to go a bit overboard on Thanksgiving (same here!), this recipe turns leftover turkey, mashed potatoes (Yukon Gold Mashed Potatoes are our fave!), and veggies into a comforting new meal instead of another round of reheated plates.
- A Cozy Twist on a Classic: I grew up loving my aunt’s Shepherd’s Pie, so combining those nostalgic flavors with Thanksgiving staples was a no-brainer. It’s hearty, cozy, and exactly what you want after days of holiday cooking!
- Easy, Make-Ahead Friendly: This Turkey Shepherd’s Pie comes together quickly and reheats beautifully, making it a lifesaver for busy post-holiday nights.
Not into shepherd’s pie? Turn your leftovers into Turkey Potato Croquettes or a Turkey Cranberry Bagel Sandwich!
The Ingredients
- Butter: Helps sauté the veggies and build a flavorful base.
- Onion, Celery & Carrots: The classic “holy trinity” for savory pies—adds sweetness, texture, and depth.
- Thyme: Fresh or dried both work. Brings that warm, herby aroma that feels right at home with Thanksgiving flavors.
- Flour: Creates the roux that thickens the creamy filling.
- Milk & Broth: A mix of milk and low-sodium chicken or turkey broth makes the filling rich, silky, and savory.
- Leftover Turkey: Chopped cooked turkey is the star of this recipe and the perfect way to repurpose leftover The Best Brined Turkey.
- Frozen Peas: Adds a pop of color and sweetness with zero prep.
- Leftover Mashed Potatoes: The easiest topping ever. Creamy, fluffy, and already made!
- Cheddar Cheese: Melts over the mashed potatoes for a golden, bubbly finish.
Variations and Substitutions
- Use Any Leftover Thanksgiving Veggies: Layer in roasted Brussels sprouts, green beans, carrots, or whatever veggies were on your holiday table.
- Try Different Toppings: Leftover mashed sweet potatoes, cauliflower mash, or even a layer of leftover stuffing make fun (and delicious!) variations.
- Swap the Peas: Green beans, corn, or a frozen veggie medley all work well if peas aren’t your favorite.
How to Make Turkey Shepherd’s Pie
- Preheat oven to 400°F. Then, heat the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
- Add the celery, carrots and thyme. Cook for an additional 3 minutes.
- Sprinkle the flour over the vegetable mixture. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables. Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.
- Add the mixture to an 8 x 8 inch baking dish.
- Top with mashed potatoes and shredded cheese on top to cover.
- Bake for 25 minutes, until warmed through and cheese has melted.
Tips and Tricks
- Warm the Mashed Potatoes First: Cold mashed potatoes are hard to spread. Warm them slightly and loosen with a splash of milk if needed. For an even easier topping, transfer the potatoes to a piping bag or a zip-top bag with the corner snipped off and pipe them over the turkey mixture.
- Thicken or Loosen the Filling: If the filling is too thin, whisk 1 tablespoon flour with a splash of broth and stir it in. If too thick, add a little extra milk or broth.
- To freeze: After assembling the shepherd’s pie, let everything cool completely, then cover and freeze for up to 4 months. When ready to eat, you can defrost then bake as instructed, or bake from frozen and add 10-15 minutes to the cooking time.
More Recipes for Thanksgiving Leftovers
Give your Thanksgiving leftovers a new life with this Turkey Shepherd’s Pie! It’s easy to make, comforting and oh so delicious. Leave a comment and rating below to let me know what you think!
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Leftover Thanksgiving Turkey Shepherd’s Pot Pie
Use up your Thanksgiving leftovers with this easy Turkey Shepherd's Pie! Creamy filling, mashed potato topping, and cozy flavor in every bite.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks of celery, diced
- 2 carrots, peeled and diced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 4 tablespoons all purpose flour
- 1 cup milk
- 1 1/2 cups or 1-14 oz can low sodium chicken or turkey broth
- 2 cups leftover turkey meat, chopped into ½ inch pieces
- 1 cup frozen peas
- kosher salt to taste
- 2 cups leftover mashed potatoes
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F.
- Heat the butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
- Add the celery, carrots and thyme and cook for an additional 3 minutes.
- Sprinkle 4 tablespoons of flour over the vegetable mixture. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.
- Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10-12 minutes or until thick and creamy. Add salt to taste.
- Add the mixture to an 8 x 8 inch baking dish.
- Top the turkey mixture with mashed potatoes and sprinkle shredded cheese on top to cover.
- Bake for 25 minutes, until warmed through and cheese has melted.
Notes
- To freeze: Cover and freeze after assembling the shepherd’s pie. Make sure everything has cooled down before you put in the freezer. When ready to eat, you can defrost then bake as instructed, or bake from frozen and add 10-15 minutes to the cooking time.
- Warm the Mashed Potatoes First: Cold mashed potatoes are hard to spread. Warm them slightly and loosen with a splash of milk if needed. For an even easier topping, transfer the potatoes to a piping bag or a zip-top bag with the corner snipped off and pipe them over the turkey mixture.
- Thicken or Loosen the Filling: If the filling is too thin, whisk 1 tablespoon flour with a splash of broth and stir it in. If too thick, add a little extra milk or broth.
Nutrition
Calories: 470kcal | Carbohydrates: 41g | Protein: 25g | Fat: 23g | Cholesterol: 90mg | Sodium: 1540mg | Fiber: 6g | Sugar: 13g
Did you make this recipe?Mention @Weelicious or tag #weelicious!
I made some slight modifications. Didn’t have celery and added corn and used ground turkey. My 2 yr. old ate twice as much as me and my husband. He ate the same size serving as us, then proceeded to eat my entire portion. I don’t blame him. It was delicious! Needless to say, we are putting this into heavy rotation.
Another hit for the whole family. I always tweak recipes a bit, and I did half cauliflower and half potatoes then left off the cheese. Definitely making this again!
Just made this for dinner and it was a hit with the whole family. Looking forward to making it again.
Remember to use gluten free flour for the roux or else it isn’t gluten free…
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I haven’t made this particular recipe from Weelicious, but I make vegan Shepherd’s pies and pot pies frequently. Just replace the dairy milk with your favorite alternative milk-I always use unsweetened regular almond milk.
Instead of butter, sub one of the many available butter alternatives (I like Earth Balance). For the cheese, omit entirely, or use a non-dairy cheese, such as soy or almond cheese. To make vegan, you can replace the meat broth with veggie broth, and change the turkey for a root veggie (like sweet potato or turnip) or a soy meat alternative. My kids love this type of casserole and as per Catherine’s instructions, if you make it in a ramekin, it is even more appealing to the kids; just the right size for them.
How would you make this without using dairy products?
ummm. yummy. good recipe 🙂
Added 🙂
freezing directions?
thanks 🙂
[…] What would Weelicious do? Whip up some Turkey Shepherd’s Pot Pie or Potato Turkey Balls. These both look […]
A friend just made it by adding a layer of sweet potatoes/yams before she added the mashed potatoes on top…delicious!
This looks so delicious!!
Yes, I love how you’ve left your notes in this one. Obviously VERY busy prepping for the holiday weekend! Happy (American) Thanksgiving.
So funny! I always have my husband proof the recipes before I post them because he doesn’t really cook, so if he doesn’t understand a step I add or change something. Good eyes compared to my exhausted Thanksgiving ones 😉
I think you maybe forgot something… 😉 “(LINK “ROUX” TO WIKI PAGE)”