Turkey Shepherd’s Pie {Thanksgiving leftovers}

Turkey Shepherd's Pie {Thanksgiving leftovers}

It’s the day after Thanksgiving, and you have all those leftovers from Thursday’s big dinner. This pie makes use of more than just leftover turkey. Use a medley of leftover vegetables along with the mashed potatoes, turkey and gravy, topped with a parmesan cheese, ready in only an hour.You still have some great fresh herbs laying around? Add the fresh herbs on there like oregano, rosemary, sage, thyme, or parsley. I made this pie yesterday and its already gone..

Turkey Shepherd's Pie

  • Servings: 6-8
  • Time: 1hr 10 min
  • Difficulty: easy
  • Print


  • One 9-inch refrigerated pie crust
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup gravy, plus 1/4 cup warmed for drizzling
  • 1 cup whole milk, at room temperature
  • 3 cups diced turkey
  • 1 cup glazed carrots, chopped
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 2 cups mashed potatoes
  • 1/4 cup freshly grated Parmesan


  1. Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
  2. Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute.
  3. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes.
  4. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
  5. To serve, cut into slices and drizzle with gravy.

Any leftover vegetables can be used in place of the glazed carrots.

Adopted from Food Network: http://www.foodnetwork.com/recipes/giada-de-laurentiis/thankful-shepherds-pie.html

Turkey Shepherd's Pie {Thanksgiving leftovers}

You Might Also Like


  • Reply
    November 29, 2014 at 2:47 pm

    Reblogged this on Things To Do In Florida and commented:
    Looks amazing

  • Reply
    November 29, 2014 at 2:58 pm

    Delicious use of leftovers.

  • Reply
    Baby June
    November 29, 2014 at 3:25 pm

    Great idea for leftovers! Awesome pictures too 🙂

  • Reply
    November 29, 2014 at 6:16 pm

    Reblogged this on The Tampa Food Guy and commented:
    Great idea!

  • Reply
    November 29, 2014 at 9:56 pm

    Looks delicious!

  • Reply
    The Novice Gardener
    November 30, 2014 at 7:28 am

    Great use of Thankgiving leftovers! Why didn’t I think of this? 😀

  • Reply
    November 30, 2014 at 11:49 am

    I have just read lots of suggestions to use left overs from Thanksgiving but I love this pie, lovely mash and all those herbs, yum! 🙂

  • Reply
    November 30, 2014 at 4:43 pm

    What a wonderful idea, I’m not a fan of too much leftovers, so a makeover would turn it into a new meal, thanks for sharing and pinned!

    • Reply
      November 30, 2014 at 5:57 pm

      Thanks Lily! I hope you try it. It’s really yummy:)

  • Reply
    December 1, 2014 at 8:17 am

    Oh that looks so hearty and delicious I can almost smell it!

  • Reply
    December 5, 2014 at 7:07 am

    Perfect! Looks amazing!

  • Reply
    Bonnie Eng
    December 6, 2014 at 12:12 pm

    Gosh, this looks so good…I am so hungry now!!

  • Leave a Reply

    %d bloggers like this: