Leftover Turkey Shepherd’s Pie
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Have leftover turkey? Turn it into a cozy leftover turkey shepherd’s pie! This quick and easy dinner recipe will have everyone asking for seconds. Perfect for chilly nights!
I love that after the holidays, there are so many leftovers. It sure makes dinners for the week easy. But sometimes, you get a little tired of just reheating leftovers. Instead, use them to make new meals your family will love!
This easy turkey shepherd’s pie is one of my favorites. It’s quick to make using Thanksgiving or Christmas leftovers and pantry staples.
Ingredient Notes
Turkey – You can use white meat or dark meat. It’s a great way to use up leftover Thanksgiving turkey.
Mashed potatoes – Use your favorite mashed potatoes. You can use leftover mashed potatoes or make them fresh. These garlic mashed potatoes are one of my favorite toppings.
Turkey broth –I love using homemade turkey stock because it’s so easy to make, but chicken broth will also work.
Vegetables – Onions, garlic, and bell pepper add lots of flavor to this simple recipe. For the remaining veggies, you can use frozen mixed vegetables, such as corn, carrots, peas, or green beans. If you have lots of leftover vegetables from your holiday meal, that will also work great.
Cheese – Shredded cheese is the perfect addition to add flavor to the topping. I like to use mozzarella cheese, but cheddar or marble is also a yummy option.
Flour – All-purpose flour is used to coat the vegetable mixture and thicken the sauce.
Seasonings – Dried thyme, basil, and salt and pepper are used to add flavor to the mixture.
How To Make Turkey Shepherd’s Pie
Preheat your oven to 375F.
In a large oven-safe skillet, melt the butter over medium heat. Then, add the onion, bell pepper, and frozen vegetables. Cook until the onions are soft and translucent and the vegetables soften, about 5 minutes.
Then add the garlic, thyme, basil, salt, and pepper and cook for another 30 seconds.
Sprinkle the flour over the veggies and mix well. Cook for 1 to 2 minutes, then pour in the turkey broth.
Continue cooking the mixture for 5 minutes until the sauce starts to thicken. It will look like a pot pie filling.
Add the turkey and stir until everything is well combined and the mixture returns to a boil.
Spoon the mashed potatoes over top of the meat mixture and spread it out smooth.
Sprinkle with cheese and place the skillet in the oven. Bake for 30 minutes until the cheese has melted and the top is bubbly and golden.
Storing Leftovers
If you have leftovers, either wrap the baking dish well with plastic wrap or aluminum foil or transfer them to an airtight container. Store in the fridge for up to 4 days.
Freezing
For longer storage, transfer the leftovers into an airtight container and freeze them for up to 2 months. To reheat, thaw them overnight in your fridge and then place them in the oven until heated through.
More Leftover Turkey Recipes
Leftover Turkey Shepherd’s Pie
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 cups frozen mixed vegetables corn, carrots, peas
- 1 green bell pepper diced
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups turkey broth or chicken
- 3 cups cooked turkey meat chopped
- 6 cups mashed potatoes
- 2 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375F.
- In a large oven-safe skillet, melt the butter over medium heat. Then, add the onion, bell pepper, and frozen vegetables. Cook until the onions are soft and translucent and the vegetables soften about 5 minutes.
- Add the garlic, thyme, basil, salt, and pepper and cook for 30 seconds.
- Sprinkle the flour over the veggies and mix well. Cook for 1 to 2 minutes, then add in the turkey broth. Continue cooking for 5 minutes until the sauce starts to thicken.
- Add the turkey and stir until everything is well combined and the mixture returns to a boil.
- Spread the mashed potatoes over top of the meat mixture and spread it out smooth.
- Sprinkle with cheese and place the skillet into the oven. Bake for 30 minutes until the cheese has melted and it’s bubbly and golden on top.
Notes
- Use a 12-inch skillet or a 9×13 baking dish.
- If you have leftovers, either wrap the baking dish well with plastic wrap or aluminum foil or transfer them to an airtight container. Store in the fridge for up to 4 days.
- For longer storage, transfer the leftovers into an airtight container and freeze them for up to 2 months. To reheat, thaw them overnight in your fridge and then place them in the oven until heated through.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
