Leftover Turkey Shepherd’s Pie
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Want a way to use up leftover turkey from Thanksgiving and reinvent it into something new? This leftover turkey shepherd’s pie is your answer! Every year, I find eating the same leftovers for a week gets a bit too repetitive, so I created this delicious way to use them. It’s easy, delicious, and couldn’t be easier.
The day after Thanksgiving, you’ll hear me saying, “The best part of Thanksgiving is the leftovers!” By the following day, though, I’m usually craving something a little different. I love variety in my meals, but I also hate wasting food.
That’s why I’ve created several recipes here that turn turkey dinner leftovers into new, delicious meals. They use what you already have in the fridge, taste fantastic, and make it feel like you’re eating something completely new every time.
Key ingredients
If you find yourself swimming in Thanksgiving leftovers, you can use them up creating a new meal with just a few extra pantry staples. A classic cottage pie uses ground beef, and swapping that for turkey leftovers makes a whole new meal. Gather these items:
- Shredded turkey: Grab your leftover turkey meat and shred it using two forks.
- Mashed potatoes: I always make way more mashed potatoes than I need for Thanksgiving dinner. If you don’t have leftovers, you can make some fresh.
- Veggies: Onion, carrots, celery, tomato paste, garlic cloves, and frozen peas make the base of this shepherd’s pie. If you have some leftover veggies, go ahead and add them in here!
Storage and reheating
Store: Allow your shepherd’s pie turkey leftovers to cool to room temperature, then transfer them to an airtight container and refrigerate. You’ll want to eat them no more than 4 days after you cooked the turkey.
Reheat: The ingredients should not be reheated again because they have already been cooked (at your turkey dinner) and then reheated to make this meal.
Freeze: If you make this recipe fresh (i.e., without using leftovers), it can be safely frozen for up to 3 months and reheated.
Leftover Turkey Shepherd’s Pie Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 medium onion (minced)
- 2 medium carrots (minced)
- 2 stalks celery (minced)
- 2 tablespoons tomato paste
- 4 cloves garlic (minced)
- 3 cups shredded turkey
- 1 ½ cups frozen peas
- ¼ cup chicken stock
- 2 teaspoons thyme
- Salt and pepper (to taste)
- 6 cups mashed potatoes (see notes)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Heat the oil in a large ovenproof skillet over medium-high heat. (See notes) Add the onion and cook until it begins to soften, about 3 minutes. Add the carrots and celery and cook until they soften, about 5 minutes.1 tablespoon avocado oil, 1 medium onion, 2 medium carrots, 2 stalks celery
- Push the veggies to the side of the pan then add the tomato paste to the middle. Let it cook for 2 minutes, until it begins to smell sweet. Mix the veggies into the tomato paste then add the garlic and cook for 1 minute. Remove the pan from the heat.2 tablespoons tomato paste, 4 cloves garlic
- Add the shredded turkey, peas, chicken stock, and thyme to the pan. Mix then season to taste with salt and pepper.3 cups shredded turkey, 1 ½ cups frozen peas, ¼ cup chicken stock, 2 teaspoons thyme, Salt and pepper
- Spread the mashed potatoes over the top then bake for 25 minutes.6 cups mashed potatoes
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This was delicious! Even better the next day. I had to use canola oil and it worked fine. Also had to sub the thyme with basil. I will definitely make this again.
I made this after Christmas with leftover turkey and it was such a hit that I’ve made it again but this time with leftover chicken. Delicious both ways!