Turkey Shepherd’s Pie
Turkey Shepherd’s Pie is a spin on the classic comfort food recipe that is the perfect way to use up your Thanksgiving leftovers.
Shepherd’s Pie, sometimes called cottage pie, is the perfect way to use up extra turkey. If you’re like us, most years you probably have tons of leftovers after the holidays. Of course we have to make the obligatory Thanksgiving Leftovers Sandwich, and a batch of Thanksgiving Leftovers Sliders, but after those we start looking for other ways to use up those leftovers.
This simple spin on the traditional recipe uses cooked turkey rather than ground beef which is cooked together with vegetables and a delicious gravy. The whole dish is topped with mashed potatoes (leftovers if you have them…but I never do LOL!) and baked until it is set.
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What is Shepherd’s Pie?
It is a traditional meat pie that is usually made with lamb, vegetables, and a gravy topped with mashed potatoes. It is similar to a cottage pie which is made with ground meat, usually ground beef, vegetables, gravy, and topped with mashed potatoes. We put a different spin on this recipe substituting lamb or beef for turkey. Our version is a great way to revitalize your Thanksgiving or other holiday dinner leftovers.
Hosting a small gathering for the holidays this year? Check out our post on The Best Way to Cook Turkey Breast for Thanksgiving Dinner for 3 ways to make a juicy turkey!
What You’ll Need
- Olive oil – you could use canola oil if you prefer
- Aromatics – Onion and garlic cooked together add a delicious savory flavor to the filling.
- Veggies – You’ll use mushrooms, peas, and carrots. We use frozen peas and carrots to keep things simple. For the mushrooms we use fresh (any type will work) but you can also use canned mushrooms if you prefer.
- Flour – This is for thickening the gravy, you can use a gluten-free variety if needed.
- Turkey – Leftovers from Thanksgiving or other holiday dinners are great for this pie, or you could make a fresh breast in your Instant Pot following our recipe here. If you are making this some other time of year you can also use cooked chicken.
- Broth – Either turkey or chicken broth will work.
- Mashed potatoes – this is a great way to use up leftover mashed potatoes. If you don’t have any you can make a batch of instant potatoes or whip up some fresh Instant Pot Mashed Potatoes!
- Gruyere cheese – This is a very mild white cheese that melts perfectly on top of the potatoes. You can substitute with swiss cheese, or even a havarti.
1. Preheat and prep. Preheat your oven to 400 degrees F. While it heats, grease a 13×9 inch baking dish and set aside.
2. Cook the mushrooms. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and saute for about 3-5 minutes or until they are soft, stirring continuously. Once they are soft, add in the garlic and mushrooms. Cook for an additional 5 – 7 minutes, stirring as it cooks. The mushrooms will start to brown and soften.
3. Prepare a slurry. In a small bowl, mix the flour and water until it is smooth and there are no more lumps. This is called a slurry. The slurry will help create a thicker sauce or gravy in the pie.
4. Make the gravy. Slowly pour and stir the slurry into the skillet and cook until it begins to thicken. This should take about 3 minutes. Next, add the broth and bring to a boil, stirring continuously until the mixture has thickened. This will take about 5 – 7 minutes. Add the salt and pepper and stir into gravy.
5. Assemble, bake and serve. Once the gravy has thickened, add the peas, carrots, and turkey. Stir them into the mixture. Once they are incorporated, transfer the mixture to the prepared baking dish and spoon the potatoes over the mixture until it is completely covered.
Sprinkle the Gruyere cheese on top and bake until the cheese is fully melted and the potatoes are crispy around the edges or about 22 to 25 minutes.
Remove the pie from the oven and allow it to rest for 10 minutes before serving.
Options for mashed potatoes
This is a great way to use leftover turkey and mashed potatoes from Thanksgiving or other holiday dinners. Our families love this recipe because it means we are not just reheating the same holiday dinner over and over again.
If you want to make this other times of year, you can use instant mashed potatoes or make a fresh batch. We recommend following this creamy and delicious mashed potato recipe, or make a batch in your Instant Pot for this or for your Thanksgiving dinner.
Looking for More Easy Comfort Food?
- Baked Turkey Meatballs
- Instant Pot Meatloaf and Mashed Potatoes
- Lasagna Roll Ups
- Chicken Fried Steak with Gravy
- Instant Pot Pork Chops with Mushroom Gravy
- Instant Pot Chicken with Mushrooms
- Salisbury Steak
- Swedish Meatballs
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Turkey Shepherd’s Pie
- 2 tablespoons Olive oil
- 1 cup Onion, diced
- 1 clove Garlic
- 4 ounces Mushrooms, sliced
- 1 tablespoon Flour
- 1 cup Turkey or Chicken broth
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Turkey, chopped
- 1/2 cup Peas & Carrots, frozen
- 5 cups Mashed Potatoes
- 3 ounces Gruyere cheese
- Preheat the oven to 400°F.
- Grease baking dish and set dish to the side.
- In a large saute pan or skillet, heat the oil over medium-high heat and add the onions and stir continuously until the onions are soft, about 3-5 minutes.
- Add the garlic and mushrooms, and continue cooking and stirring for 5-7 minutes.
- In a small bowl, mix the flour and 1 tablespoon of water stirring together until it is smooth and there are no more lumps. This is called a slurry.
- Pour the slurry into the pan with the mushrooms and onions and continue stirring until it is fully incorporated into the juices, about 3 minutes.
- Add the broth and bring to a boil, stirring continuously until the mixture has thickened, 5-6 minutes.
- Add the salt and pepper to the gravy and stor together.
- Add peas, carrots, and turkey, stirring them into the mixture.
- Transfer the mixture to the baking dish and spoon the potatoes over the mixture, completely covering it.
- Sprinkle the Gruyere cheese on top.
- Bake until the cheese is melted and the potatoes are crisp around the edges, 22 to 25 minutes.
- Remove from oven and let stand for 10 minutes before serving.
This recipe looks so delicious! Hi, I’m Anita visiting from Thursday Favorite Things Blog Hop.
thank you, I made my own twist on this like mixed veggies, cheddar and mozz cheese, no thyme so added oregano – NO mushrooms, I shredded the turkey breast instead of cube. it turned out great! love the thick gravy like it made, I didn’t really measure I know I added lots more flour and broth because I had lots of turkey and veggies and I put in a huge pan. loved it! thank you
I’m so glad you liked it!!
Have you ever used ground turkey or chicken for this?
Yes I have used ground turkey many times. It works great. I would use 1 pound cooked with the grease drained in place of the chopped turkey.
Thanks! Going to try this.