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A close-up of a delicious Turkey Shepherd's Pie, showcasing its golden-brown mashed potato topping.

Ultimate Turkey Shepherd's Pie

This recipe elevates leftover Thanksgiving turkey into a comforting and flavorful Shepherd's Pie. It features a savory turkey and vegetable filling topped with creamy mashed potatoes, baked to golden brown perfection. The key is to create a rich, thickened filling and avoid overmixing the potatoes for a truly satisfying dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt to taste
  • Pepper to taste
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk or heavy cream
  • 4 tablespoons butter
  • Optional: 1/4 cup grated Parmesan cheese

Equipment

  • Large oven-safe skillet or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Potato masher or electric mixer
  • Large pot
  • Wooden spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
  3. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  4. Add shredded or diced turkey, peas, and corn to the skillet. Cook for another 2-3 minutes.
  5. Sprinkle flour over the turkey mixture and cook for 1 minute, stirring constantly.
  6. Gradually whisk in turkey or chicken broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Season with salt and pepper to taste.
  7. While the turkey filling is simmering, place potatoes in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
  8. Drain potatoes well and return them to the pot. Mash potatoes with a potato masher or electric mixer until smooth.
  9. Add milk or heavy cream and butter to the mashed potatoes and continue mashing until creamy and well combined. Season with salt and pepper to taste.
  10. Optional: Stir in grated Parmesan cheese for added flavor.
  11. Spoon the mashed potato topping evenly over the turkey filling in the skillet or Dutch oven.
  12. Bake in preheated oven for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbly.
  13. Let cool for a few minutes before serving.

Notes

For a richer flavor, use heavy cream instead of milk in the mashed potatoes. You can also add a dash of soy sauce to the turkey filling for an extra umami boost. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. For a crispier topping, broil for the last 1-2 minutes, watching carefully to prevent burning. Try using Rosemary Garlic Mashed Potatoes as the topping for a unique flavor.