Print Recipe

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. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 244kcal
Author: Megan


  • 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


  • 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.


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!


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