Leftover Turkey Shepherd’s Pie

Put your Thanksgiving leftovers to use with this Leftover Turkey Shepherd’s Pie! A casserole of homemade turkey and vegetable filling is topped with stuffing, mashed potatoes and cheese. Yields 6 to 8 generous servings.

Thanksgiving leftovers are a gift that keeps on giving.

And a comforting and cozy casserole is one of the easiest ways to use them. A turkey and vegetable, gravy-like filling is topped with a layer of stuffing and topped with a layer of mashed potatoes and sprinkled with cheese.

Transforming Thanksgiving leftovers is into something else is just as delicious as the dinner itself.

To Make This Leftover Turkey Shepherd’s Pie You Will Need:

• butter – Lends fat and flavor and helps to soften the vegetables.
• yellow onion – Adds a sweet and subtle onion flavor
• celery – Lends earthy flavor and delicious texture.
• carrots – Adds color, texture and subtle sweetness.
• garlic – Adds distinct punchy flavor.
• poultry seasoning – My favorite brand is Morton & Bassett (not sponsored).
• unbleached all-purpose flour – Helps to thicken the turkey mixture.
• turkey stock – Use homemade or store-bought.
• leftover turkey gravy – Homemade leftovers are best.
• peas – Frozen peas works great here.
• sweet corn – Frozen corn works here as well.
• kosher salt – Enhances the flavors in this recipe.
• black pepper – Adds distinct bite and flavor.
• stuffing – Leftover or store-bought.
• mashed potatoes – Leftover or store-bought.
• cheddar jack cheese – Freshly grated is best.

Make The Turkey Filling:

Preheat your oven to 350℉ (180℃).

Add 2 tablespoons butter in a skillet and add 1 small diced yellow onion, 1 medium diced carrot, 1 diced celery rib with a pinch of salt. Cook 8 to 10 minutes until the carrots and celery are tender and the onions soft and translucent.

Next add in 2 small cloves minced garlic and 2 teaspoons poultry seasoning.

Stir and cook 1 minute.

Sprinkle in 2 tablespoons unbleached all-purpose flour.

And cook for 1 to 2 minutes.

While stirring, pour in 2 cups turkey stock.

Simmer until it starts to thicken.

Remove off of the heat and add in 1/2 cup leftover turkey gravy.

Stir until combined.

Add in 4 cups shredded leftover turkey, a heaping 1/3 cup each frozen peas and sweet corn.

Stir to combine.

Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper or to taste.

Build The Casserole:

Transfer the filling to an 8×11 baking dish and spread evenly.

Top with 3 cups stuffing.

And spread 3 to 4 cups of mashed potatoes over top.

Top with 1 cup grated cheddar jack cheese and bake on the middle rack of your preheated oven for 30 to 35 minutes.

Switch on the broiler and broil for 2 to 3 minutes or until lightly golden in spots.

Sprinkle with minced parsley.

Serve immediately.

Serve spoonfuls on to plates and sprinkle with minced parsley.

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Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on November 24th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.