Nov 22, 2020

Thanksgiving Leftover Shepherd’s Pie

Prep Time: 5 mins
Cook Time: 45 mins
Rather than ground red meat this iteration of the classic shepherd’s pie is made using chopped, roasted turkey breast meat.

This hearty dish is a great way to use up any Thanksgiving leftovers or to enjoy those holiday flavors year round. If you have a 2-quart enamel baking dish or 10-inch cast iron pan this recipe can be made all in one pot/pan! Below I have also listed the steps if you are cooking in pot then transferring to a glass baking dish for baking.

Thanksgiving Leftover Shepherd’s Pie

Key Ingredients in This Recipe

  • Turkey – I use pre-cooked leftover Thanksgiving turkey in this recipe though sautéed ground turkey can also be used in this recipe.
  • Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
  • Brussels sprouts – You can either use fresh Brussels sprouts cut thinly so they are almost shredded or chop up leftover roasted Brussels sprouts for this recipe.
  • Mashed potatoes – I use leftover mashed potatoes but if you want to make your own for this recipe I recommend using my garlic mashed potato recipe here.
  • Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. Substitute the chicken stock with water if needed (though it takes away some of the flavor.)
Thanksgiving Leftover Shepherd’s Pie-18.jpg

How to Make Thanksgiving Leftover Shepherd’s Pie

  1. Heat oven. Preheat the oven to 400ºF.
  2. Sauté vegetables. Heat a large skillet or cast iron pan over medium heat, add the olive oil and heat through. Add the onion, carrot, celery and squash, and sauté, stirring occasionally, until the onion is opaque, about 6 minutes.
  3. Cook the mushrooms. Add the mushrooms and continue to cook, until they have reduced in size and are golden brown, about an additional 5 minutes.
  4. Wilt the Brussels sprouts. Next, stir in the shredded Brussels sprouts and continue to sauté until they are just wilted, about an additional 3 to 4 minutes. Stir in the turkey until combined.
  5. Make the roux. Add the butter and melt then stir in the flour, stirring to coat the vegetables in the flour, letting it cook for about 1 minute.
  6. Add chicken stock. Next, add the chicken stock to the mixture and bring to a boil then reduce to a simmer, stirring occasionally, until the sauce becomes thick, about 5 minutes. Season with salt and pepper.
  7. Top with mashed potatoes and bake. Spread the mixture in a 2-quart baking dish. Evenly spread the leftover mashed potatoes over the turkey and vegetable mixture. Bake until the tips of the mashed potatoes are golden brown, about 30 minutes.
  8. Let cool and serve. Let cool slightly, for about 5 minutes then garnish with chives and parsley. To serve, ladle into bowls.
This recipe is a great way to utilize Thanksgiving leftover. Make shepherd's pie using mashed potatoes, turkey and more.

Tips and Tricks for This Recipe

  • While I use uncooked butternut squash and Brussels sprouts in this leftover turkey shepherd’s pie recipe, you can easily substitute leftover roasted butternut squash and roasted Brussels sprouts, thinly sliced. Simply cut the cook time of the vegetables to 2 minutes to warm them through.
  • Since this is a flexible recipe, feel free to add leftover chopped green beans or 1/2 cup of chunky cranberry sauce for a touch of sweetness.
  • If you are looking for a vegetarian alternative simply omit the turkey for a veggie packed version of shepherd’s pie.
  • You can use a quart baking dish in place of the cast iron skillet in this recipe. Simply cook the vegetables in a skillet then assemble in a baking dish.
  • I like to set a baking sheet below the baking dish in the oven just in case of spills.
  • The mixture can also be divided between two pie plates.
thanksgiving leftover shepherd's pie using mashed potatoes and turkey

Other Recipes to Try

If you enjoy this leftover turkey shepherd’s pie recipe, I recommend checking out some of these:

thanksgiving leftover shepherd's pie using mashed potatoes and turkey

Thanksgiving Leftover Shepherd’s Pie

thanksgiving leftover shepherd's pie using mashed potatoes and turkey
Print Pin
Prep Time 5 mins
Cook Time 45 mins
Serves 6

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1 cup diced butternut squash
  • 6 ounces crimini baby bella mushrooms, sliced
  • ½ pound Brussels sprouts shaved
  • ¾ pound roasted white meat turkey chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 2 pounds garlic mashed potatoes warmed (about 4 cups)
  • 1 teaspoon diced chives
  • 1 tablespoon chopped flat leaf parsley

Instructions:

  • Heat oven to 400ºF.
  • Heat a large cast iron pan or skillet over medium heat, add the olive oil and heat through. Add the onion, carrot, celery and squash, and sauté, stirring occasionally, until the onion is opaque, about 6 minutes.
  • Add the mushrooms and continue to cook, until they have reduced in size and are golden brown, about an additional 5 minutes.
  • Next, stir in the shredded Brussels sprouts and continue to sauté until they are just wilted, about an additional 3 to 4 minutes. Stir in the turkey until combined.
  • Add the butter and melt then stir in the flour, stirring to coat the vegetables in the flour, letting it cook for about 1 minute.
  • Next, add the chicken stock to the mixture and bring to a boil then reduce to a simmer, stirring occasionally, until the sauce becomes thick, about 5 minutes.
  • Spread the mixture in a 2-quart baking dish. Evenly spread the mashed potatoes over the turkey and vegetable mixture. Bake until the tips of the mashed potatoes are golden brown, about 30 minutes.
  • Let cool slightly, for about 5 minutes then garnish with chives and parsley. To serve, ladle into bowls.

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