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.

Leftover Turkey Shepherds Pie

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.

Leftover Turkey Shepherds Pie

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

ingredients for Leftover Turkey Shepherds Pie

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

  • butter
  • yellow onion
  • celery
  • carrots
  • garlic
  • poultry seasoning
  • unbleached all-purpose flour
  • turkey stock
  • leftover turkey gravy
  • peas
  • corn
  • kosher salt
  • black pepper
  • stuffing (leftover)
  • mashed potatoes (leftover)
  • cheddar jack cheese

melt butter and add onion, carrot and celery

Preheat your oven to 350°.

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.

saute then add seasoning and garlic

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

sauteed veggies

Stir and cook 1 minute.

sprinkle in flour

Sprinkle in 2 tablespoons unbleached all-purpose flour.

cook 2 to 3 minutes

And cook for 1 to 2 minutes.

pour in turkey stock

While stirring, pour in 2 cups turkey stock.

simmer until slightly thick

Simmer until it starts to thicken.

add leftover gravy

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

stir to combine

Stir until combined.

add shredded turkey, corn and peas

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

stir to combine

Stir to combine.

season with salt and pepper

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

transfer to casserole dish

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

top with stuffing

Top with 3 cups stuffing.

then top with mashed potatoes

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

sprinkle with cheese and bake

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

Leftover Turkey Shepherds Pie

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

Sprinkle with minced parsley.

Leftover Turkey Shepherds Pie

Serve immediately.

Leftover Turkey Shepherds Pie

Serve spoonfuls on to plates and sprinkle with minced parsley.

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Leftover Turkey Shepherds Pie

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Leftover Turkey Shepherds Pie

Leftover Turkey Shepherds Pie
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Yield: 8 servings

Leftover Turkey Shepherd's Pie

Put your thanksgiving leftovers to use with this Leftover Turkey Shepherds Pie! A homemade turkey and Vegetable filling is topped with stuffing, mashed potatoes and cheese. 

Ingredients

  • 2 tablespoons butter
  • 1/2 yellow onion, diced
  • 1 rib celery, diced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 2 tablespoons unbleached all-purpose flour
  • 2 cups turkey stock, or chicken stock
  • 1/2 cup leftover gravy
  • 1/4 cup (heaping) frozen peas
  • 1/4 cup (heaping) sweet corn
  • 3/4 teaspoon kosher salt, to taste
  • freshly ground black pepper
  • 3 cups stuffing
  • 3 cups mashed potatoes
  • parsley, minced

Instructions 

  • Preheat your oven to 350°.
  • Melt butter in a skillet and add the diced yellow onion, carrot and celery 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 minced garlic and poultry seasoning. Stir and cook 1 minute.
  • Sprinkle in the flour, stir and cook for 1 to 2 minutes.
  • While stirring, pour in turkey stock. Simmer until it starts to thicken.
  • Remove off of the heat and add in the leftover gravy. Stir until combined.
  • Then add in leftover turkey, 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.
  • Transfer the filling to an 8×11 baking dish and spread evenly.
  • Top with 3 cups stuffing and spread evenly.
  • And spread the mashed potatoes over top.
  • Top with the 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 and serve immediately.
Serving: 1g, Calories: 294kcal, Carbohydrates: 44g, Protein: 7g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 788mg, Potassium: 456mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1712IU, Vitamin C: 23mg, Calcium: 48mg, Iron: 2mg