Thanksgiving Leftover Turkey Shepherd’s Pie

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This turkey shepherds pie is a great way to use up all of those leftovers from Thanksgiving! Gluten-free and dairy-free. 

A plate of turkey shepherd's pie with peas and carrots.

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!  

A plate of turkey shepherd's pie with carrots and peas with a fork sticking into it.

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!

A casserole dish of turkey shepherd's pie with peas and carrots in it and topped with mashed potatoes.

Thanksgiving Leftover Turkey Shepherd's Pie

This turkey shepherds pie is a great way to use up all of those leftovers from Thanksgiving! Gluten-free and dairy-free. 
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 244kcal
Author: Megan

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

Note: I made this recipe gluten-free and dairy-free by using dairy-free mashed potatoes and making sure my turkey was gluten-free (no gluten in the gravy or stuffing or in the turkey itself) but you can use whatever you would like!

Nutrition

Calories: 244kcal | Carbohydrates: 34g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 764mg | Potassium: 1074mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5650IU | Vitamin C: 38.8mg | Calcium: 84mg | Iron: 6.4mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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