Thanksgiving Leftover Turkey Shepherd’s Pie
We’re getting closer to the greatest holiday ever… yep. Thanksgiving! A holiday that is all about food and being thankful and family and food and friends and food and did I say food? is alright in my book! So we prep the food, we have a great time celebrating with family and friends, then we’re in a food coma for a good 12 hours, and then what? Well we have lots of turkey and mashed potatoes and all the good leftovers the next day!
I love creating recipes from leftovers and this one is sure to be a hit with your family. Even the ones who “hate” leftovers will love this because it really tastes like a whole new meal! By combining leftover turkey with vegetables and spices and then topping it with mashed potatoes, you can make a shepherd’s pie that will make those leftovers “new” again! I love making this recipe with leftover chicken too and it turns out great every time. The best part is no matter what your turkey or mashed potato recipe is, you’ll end up with a great tasting shepherd’s pie. Also, if you have some leftover vegetables, you can definitely add them into this recipe too! Leftover mushrooms, brussels sprouts, corn, green beans, etc. will all taste great in this Thanksgiving leftover turkey shepherd’s pie!
Looking for more ways to use up leftovers? Try these recipes!
- This Leftover Turkey Soup Is such a great way to use up that leftover turkey from Thanksgiving! Plus, it’s so hearty and comforting!
- Have leftover gluten-free stuffing? Try this Leftover Stuffing Breakfast Casserole for breakfast the next morning!
Thanksgiving Leftover Turkey Shepherd's Pie
Ingredients
- 1 cup onion (diced (from about 1/2 large onion))
- 2 cloves garlic (minced)
- 1 cup chicken or turkey stock
- 1 cup carrot (chopped)
- 1 cup frozen or leftover peas
- 1 tbsp fresh rosemary (chopped)
- 1 tsp salt
- 1 tsp peppers
- 2 cups leftover cooked turkey
- 3 cups leftover mashed potatoes (I made mine dairy-free)
Instructions
- Preheat oven to 400F.
- In a pan on the stove, heat oil over medium heat. Add onions and garlic and sauté about 5 minutes.
- Then add the carrots and chicken stock. Bring to a boil and then simmer for give minutes.
- Add spice and peas. Cook an additional 2-3 minutes. Stir in turkey.
- Spoon into a casserole dish (about 8x8 inches). Top with mashed potatoes and smooth with the back of a spoon.
- Cook at 400F for 15 minutes, until mashed potatoes are lightly browned and everything is heated through.
Notes
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
