Thanksgiving Leftover Shepherd's Pie
390kcal
Ingredients
Turkey filling
- 1 tbsp unsalted butter (14 g)
- 1 small yellow onion diced (about 1 cup / 110 g)
- 2 medium carrots diced (about 1 cup / 130 g)
- 3 cups cooked turkey chopped (about 420 g)
- 1 1/2 cups leftover turkey gravy (360 ml)
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 cup frozen peas (140 g)
- 1/4 tsp kosher salt or to taste
Layers
- 2 cups leftover stuffing (about 200 g)
- 4 cups leftover mashed potatoes (about 840 g)
- 1/4–1/2 cup warm milk (60–120 ml)
- 1/2 cup shredded cheddar or Parmesan (56 g), optional
Method
- Heat the oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Cook the onion and carrots 6–8 minutes, until soft.
- Stir in the turkey, gravy, thyme and pepper. Cook 3–4 minutes until warm and bubbling at the edges, then stir in the peas. Season with salt if needed.
- Spread the filling in the baking dish and crumble the stuffing evenly over the top.
- Microwave the mashed potatoes 2–3 minutes, then stir in warm milk a splash at a time until spreadable.
- Spread the potatoes over the stuffing to the edges, make ridges with a fork and sprinkle with cheese if using.
- Bake 30–35 minutes, until bubbling at the edges and 165°F (74°C) in the center. Broil 2–3 minutes for a browner top, watching closely.
- Rest 10 minutes before serving.
Notes
- No gravy? Whisk 3 tbsp butter, 3 tbsp flour and 1 1/2 cups broth over medium heat for 2–3 minutes.
- Only use leftovers within 3–4 days of Thanksgiving (by Monday, Nov 30, 2026).
- Freeze the baked pie up to 2–3 months; reheat covered at 350°F (175°C) to 165°F (74°C).
- Nutrition is an estimate and depends on your leftovers.