Leftover Turkey Shepherd’s Pie is the ultimate comfort food. Veggies are cooked until soft, lightly seasoned, then mixed with leftover shredded turkey meat. Top with mashed potatoes and bake until bubbly and golden. It’s an easy and delicious way to repurpose your Thanksgiving dinner.
- 1 tablespoon avocado oil
- 1 medium onion, minced
- 2 medium carrots, minced
- 2 celery stalks, minced
- 2 tablespoons tomato paste
- 4 garlic cloves, 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)
- Preheat your oven to 350 degrees.
- Heat the oil over medium-high heat in a large ovenproof skillet. (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.
- 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.
- Add the shredded turkey, peas, chicken stock, and thyme to the pan. Mix then season to taste with salt and pepper.
- Spread the mashed potatoes over the top then bake for 25 minutes.
If you don’t have leftover mashed potatoes, boil 4 peeled and quarted Russet potatoes until soft. Drain the water and mash with butter, salt, and either cream or chicken stock.
Cold mashed potatoes are quite firm. You may find it easier to warm them slightly or let them sit at room temperature for a while before spreading them on top of the turkey.
If you don’t have a large, ovenproof skillet, you can transfer the turkey and veggies to a baking dish.