This Leftover turkey shepherd’s pie is the BEST way to use all your Thanksgiving leftovers! It’s loaded with turkey, peas, corn, and of course mashed potatoes!
Turkey Shepherd’s Pie
Before Thanksgiving rolls around, keep this leftover turkey Shepherds pie in mind. This is such a great way to use up all those yummy Thanksgiving leftovers. After putting in so much work into making a juicy turkey, homemade gravy, bacon green bean salad, and cranberry jello salad, most of us just want to take it easy the following day. This pie is just the dish you need. It’s easy, quick, and downright delicious!
What leftovers will I need for this recipe?
- The meat– you can use whichever part of the leftover Thanksgiving turkey you have left. Or you can use chicken or ground beef too.
- Vegetables– Throw in whichever veggies you have on hand, but I like to keep it basic with mushrooms, peas, carrots, corn, onion, and garlic. Oh and don’t forget the mashed potatoes!
- Spices and liquids– Keep the spices simple with just salt, pepper, and thyme. Then make it creamy by adding chicken broth and cream.
- The crust– The flakey buttery pie crust is perhaps the best part! you can make your own easy pie crust or buy it from the store.
How to make turkey shepherds pie
- Pre-bake the crust- Roll the pie dough out into your pie pan and poke it with a fork before placing it in the oven and baking.
- Make the filling- Now you can sautee the vegetables in a large skillet then add in the turkey, broth, cream, and spices as instructed in the recipe card below.
- Fill and top with mashed potatoes- Now you can fill the crust with the turkey filling and pipe out mashed potatoes on top. I used a Wilton 1M piping tip. Then bake in the oven until the tops of the shepherd’s pie are slightly browned.
How long are Thanksgiving leftovers good for?
Always keep your leftovers in the fridge. They will taste best up to 3-4 days after you’ve cooked them.
What else can I make with Thanksgiving leftovers?
- leftover mashed potato pancakes
- Chicken mushroom phyllo cups VIDEO (use turkey instead)
- Mini pot pies VIDEO (sub with turkey)
- White sauce Enchiladas
- Red sauce enchiladas
- Alfredo lasagna
More holiday recipes to make this year!
- Garlic Herb Crown roast of Pork
- Juicy Prime Rib
- Salmon Wellington
- Raspberry Linzer Cookies
- Chewy Amaretti Cookies (VIDEO)
- Apricot Walnut Rugelach (VIDEO)
Turkey Shepherd's Pie
The pie crust
- 1 roll pre-made pie dough
- 2 tbsp olive oil
- 1/2 cup onion
- 2 cloves garlic
- 6 mushrooms sliced
- 1/2 cup carrots diced
- 2 cups shredded turkey
- 1/2 cup green peas
- 1/2 cup corn
Pre-bake the crust
- Roll out 1 roll of pie dough into a 9 inch pie dish. Poke the pie crust several times with a fork. Bake at 350 degrees Fahrenheit for 10 minutes.
Sautee the vegetables
- In a skillet, bring olive oil to medium high heat. Sauté the onion and garlic for about 4 minutes
- Add the sliced mushrooms and diced carrots. Sauté for 3 minutes.
- Add the turkey, green peas, corn, salt, black pepper, and dried thyme. Stir to combine.
Add cream, broth, spices, and cheese
- Pour in the heavy cream, chicken stock, and shredded parmesan cheese. Cook for an additional 3 minutes.
Fill, pipe, and bake
- Fill the baked pie crust with the turkey filling. Using a piping bag and tip of your choice, pipe out tiny mounds of mashed potatoes until the turkey filling is covered. Bake at 365 for 30 minutes or until bubbly. Depending on your oven, it may take more time.
This recipe was originally posted on Nov 21, 2017, we’ve tweaked it a bit since then.