Leftover Turkey Shepherd’s Pie Recipe

This Leftover Turkey Shepherd’s Pie Recipe is a savory and comforting recipe, which is made with leftover turkey and a cheesy mashed potato topping. It’s the ultimate comfort food recipe, perfect for using up holiday leftovers.

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Leftover Turkey Shepherd’s Pie Recipe Ingredients

For the Mashed Potatoes:

• 2 lb. Yukon gold potatoes, peeled and cut into 1-in. cubes
• 1 Tbsp. plus 1 1/2 tsp. kosher salt, divided
• 1/4 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 large egg yolk
• 1 cup shredded Swiss cheese
• 1/2 tsp. ground black pepper

For the Filling:

• 1/4 cup unsalted butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 oz. baby bella mushrooms, trimmed and sliced
• 1 1/2 tsp. kosher salt
• 1 tsp. ground black pepper
• 2 garlic cloves, finely chopped
• 6 Tbsp. all-purpose flour
• 2 cups turkey or chicken broth, warm
• 2 tsp. Worcestershire sauce
• 1/4 cup heavy whipping cream
• 3 cups shredded or cubed cooked turkey
• 1 cup frozen green beans
• 1/4 cup chopped fresh Italian parsley, plus more for sprinkling
• 2 tsp. chopped fresh sage

How To Make Leftover Turkey Shepherd’s Pie Recipe

1. Make the mashed potato topping: Boil the potatoes in salted water until fork-tender, about 10-12 minutes. Drain them, then return to the pot over low heat to dry out for 1-2 minutes. Mash the potatoes, then stir in the melted butter. In a separate cup, whisk the cream and egg yolk, then add to the potatoes. Stir in the Swiss cheese, pepper, and remaining salt.
2. Sauté the vegetables: In a large Dutch oven over medium heat, melt the butter. Add the onion, carrot, and celery and cook until softened, about 3-5 minutes. Add the mushrooms, salt, and pepper, and cook until the mushrooms are golden, about 5-7 minutes. Stir in the garlic and cook for 1 minute more.
3. Make the filling: Stir the flour into the vegetables and cook for 2-3 minutes. Gradually whisk in the warm turkey broth and Worcestershire sauce until smooth. Cook for about 3 minutes until the sauce thickens. Whisk in the heavy cream, then fold in the turkey, green beans, parsley, and sage.
4. Assemble the pie: Preheat the oven to 375°F. Spread the turkey filling into a 3-quart casserole dish. Dollop the mashed potatoes over the top and spread into an even layer. Use a fork to create decorative swirls.
5. Bake and broil: Bake for 15 to 20 minutes, until the filling is bubbling. Then, turn the broiler on high and cook for 2 to 4 minutes, until the potatoes are golden brown and crisp. Let it rest for 10 minutes before serving.

Recipe Tips

• How to get the best mashed potatoes? Using Yukon Gold potatoes creates an extra creamy mash. The addition of an egg yolk and Swiss cheese makes the topping incredibly rich and flavorful.
• Can I use leftover chicken? Absolutely! This recipe is perfect for using up any leftover cooked poultry, whether it’s turkey or chicken.
• Can I make this ahead of time? Yes, this is a great make-ahead dish. You can assemble the entire pie, let it cool, and then cover and refrigerate it for up to 2 days. You may need to add 10-15 minutes to the baking time when cooking from chilled.
• How do I get a crispy potato top? After spreading the mashed potatoes, use a fork to create ridges and peaks across the surface. These will catch the heat from the broiler and become extra golden and crispy.

What To Serve With Turkey Shepherd’s Pie

This is a hearty, all-in-one meal, but it’s traditionally served with simple sides.

• A side of cranberry sauce
• Steamed green beans or buttered peas
• A simple green salad with a light vinaigrette
• A slice of crusty bread

How To Store Turkey Shepherd’s Pie

• Refrigerate: Store leftover Shepherd’s Pie, covered, in the refrigerator for up to 4 days.
• Freeze: This pie can be frozen before the final bake. Assemble the pie, let it cool completely, then cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

Turkey Shepherd’s Pie Nutrition Facts

• Calories: 580 kcal
• Carbohydrates: 40g
• Protein: 35g
• Fat: 32g
• Saturated Fat: 18g
• Sodium: 1250mg
• Fiber: 6g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Freezer-Friendly Shepherd’s Pie Recipe
• Leftover Turkey Pot Pie Recipe
• Sweet Potato Pie with Marshmallow Meringue Recipe