Easy Turkey Shepherd's Pie with Zesty Potato Topping
Looking for the perfect way to put some of those Thanksgiving leftovers to good use? This southwestern inspired turkey shepherd's pie is a lighter, brighter variation on the traditional recipe, and it requires both roasted turkey AND mashed potatoes (i.e. the Thanksgiving dynamic duo.) It's one of my favorite dinner recipes that the entire family agrees on, and it's the perfect cozy meal on a cold night.
Why you'll Love My Twist on This Traditional Cozy Comfort Food
- Featuring an array of colorful, tender veggies, a light but creamy sauce and plenty of seasoning in both the turkey mixture and the mashed potatoes, this flavorful turkey shepherd's pie is the lighter cousin of the classic version.
- It's the perfect way to use leftovers! From your turkey meat to your turkey stock to your mashed potatoes and more (see Variations, below!), there is no better way to repackage those Thanksgiving staples.
- It's a versatile, hearty dish for year-round enjoyment....not just after the holidays. No shredded turkey on hand? Substitute shredded chicken, ground turkey, or other types of ground meat. Numerous other veggies (such as carrots, leeks, fennel, or peas) would make great additions to the filling.....just check your fridge to see what you have on hand.
Ingredients and variations
Turkey Shepherd's Pie Filling Ingredients
- Unsalted butter
- Olive oil
- Red onion
- Bell peppers: I used red and yellow for color, but any combination will do.
- Celery
- Jalapeño pepper
- Minced garlic: Substitute 1 teaspoon garlic powder (not garlic salt.)
- All purpose flour
- White wine: You can substitute a light red wine or replace the wine with more stock/broth.
- Shredded roast turkey meat: I chose a combination of light and dark meat, but you can do one or the other. Substitute shredded chicken for a very similar result.
- Turkey stock / chicken stock or broth: See "FAQ" section for tips on making your own!
- Fresh or frozen corn
- Fresh parsley: I prefer to use flat-leaf parsley for cooking, but curly parsley may be substituted in a pinch
- Thyme: 1 teaspoon dried or 1 tablespoon minced fresh.
- Smoked paprika: Can be omitted if you don't like a smoky flavor.
- Salt and pepper
Creamy Mashed potatoes Ingredients (if not using Leftovers)
- Russet potatoes: Peeled and cut into large chunks. You can substitute Yukon gold or red potatoes (I leave these unpeeled.)
- Unsalted butter
- Whole milk: Low-fat milk or heavy cream can be used as substitutes.
- Smoked paprika: Substitute chili powder or omit this altogether for a non-smoky flavor.
- Salt and pepper
Recipe variations
Depending on which Thanksgiving leftovers you have on hand or what you have in your kitchen, here are some variations on my turkey shepherd's pie:
- Substitute mashed sweet potatoes for the russet potatoes in the topping
- Add green beans to the filling at the same time that you would add the corn.
- Add shredded cheddar cheese to the potatoes to make cheesy mashed potatoes or substitute half of the butter in the mashed potatoes with cream cheese for a richer flavor.
- Bake the shepherd's pie in an ovenproof skillet instead of the casserole dish.
Step by Step Photos and Instructions
Turkey Shepherd's Pie Filling
- Preheat your oven to 400 °F. In a large skillet or pot, heat the olive oil and the butter over medium heat. Add onion to melted butter and oil and cook, stirring occasionally, until lightly browned, 4-5 minutes. Â
- Add bell peppers and celery and cook until softened, 3 minutes more. Next, add garlic and jalapeño and cook for 2 minutes, stirring frequently.
3. Add the flour all at once and cook, stirring constantly, until the flour starts to brown on the bottom of the pan, 3-4 minutes. Add the wine and stir until it evaporates, scraping up any brown bits from the bottom of the pan, about 1 minute. Mix in the shredded turkey.
4. Gradually add the turkey stock or chicken broth and bring to a boil, stirring occasionally. Â Continue to cook over low heat until the sauce thickens, coats the back of a spoon, and becomes creamy, 8-10 minutes.
5. Stir in the corn, smoked paprika, thyme and parsley. Season with salt and pepper and remove from the heat. Transfer the filling to a 9X13 inch baking dish.
6. Spoon dollops of the Creamy Mashed Potatoes over the top of the turkey mixture (see Notes section if using leftover mashed potatoes.) Use the back of a spoon or an offset spatula to spread it in an even layer.
7. Bake 25-30 minutes, or until the filling is bubbling and the potatoes are golden brown. Serve immediately.
Creamy Mashed Potatoes (see Recipe Card Notes if Using Leftovers)
- Place potatoes in a medium saucepan, cover completely with cold water, and add 1 teaspoon salt. Bring the mixture to a boil and cook, uncovered, until the potatoes are fork tender, 20-25 minutes. Drain the potatoes and return them to the pan.
- Add the butter, milk, and paprika. Mash with a potato masher until all of the ingredients are incorporated and the mixture is creamy. Season generously with salt and pepper.
Frequently asked Questions about Turkey Shepherd's Pie
If you have any leftover turkey shepherd's pie, you can store it in the refrigerator, tightly covered in plastic wrap or aluminum foil, for 3-4 days. If you only have a portion or two remaining, transfer it from the baking dish to an airtight container before storing.
Some may argue that shepherd's pie tastes even better the next day, when the flavors have had time to blend. To reheat, place a serving in a microwave-safe container and reheat at 45 second intervals until warmed through. Or, rewarm the serving on a small baking dish in a preheated 350F oven for 10-15 minutes.
While you can probably find boxed turkey stock at your local grocery store, it's easy to make a homemade version to use for things like soups, a rich gravy, and casseroles.
1. Place a turkey carcass with 2 large onions, 4 chopped celery stalks, and 4 chopped carrots in a stockpot. Cover with water and bring to a boil.
2. Reduce heat and simmer for 3 hours.
3. Remove the bones, then pour the stock through a strainer into a large bowl.
4. Cool completely and divide into containers. Refrigerate for up to 1 week and freeze for up to 3 months.
Shepherd's pie, also known as "cottage pie," originated in the United Kingdom. The classic shepherd's pie recipe features a savory base of ground beef or ground lamb mixed with aromatic vegetables and seasoned with Worcestershire sauce, tomato paste, beef broth, and fresh herbs. The meat mixture is topped with a generous layer of creamy mashed potatoes and then baked.
Turn your Turkey Shepherd's Pie into a complete feast! Pair it with some of my other favorite recipes:
- The BEST Spinach Salad with Maple Dijon Dressing
- Easy Popovers with Lemon and Thyme
- Triple Chocolate Cherry Cookies
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review
Turkey Shepherd's Pie
Equipment
- 1 9X13 baking pan
Ingredients
Shepherd's Pie Filling
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 medium red onion, chopped
- 1 red bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
- 2 medium ribs celery, trimmed and chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- ½ cup white wine
- 8 cups shredded roasted turkey (dark and/or light meat)
- 3½ cups turkey stock or chicken broth
- 1 cup fresh or frozen sweet corn kernels
- 1½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- â…“ cup chopped Italian parsley
- Kosher salt and ground black pepper
Creamy Mashed Potatoes (See Notes section if using leftover mashed potatoes)
- 3 pounds russet potatoes, peeled and cut into 2 inch pieces (5-6 potatoes)
- 6 tablespoon unsalted butter, cubed
- â…” cup whole milk
- 2 teaspoon smoked paprika
- Salt and ground black pepper
Instructions
Turkey Shepherd's Pie Filling
- Preheat your oven to 400 °F. In a large pot or deep skillet, heat the olive oil and the butter over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, 4-5 minutes.
- Add bell peppers and celery and cook until softened, 3 minutes more. Next, add garlic and jalapeño and cook for 2 minutes, stirring frequently.
- Add the flour all at once and cook, stirring constantly, until the flour starts to brown on the bottom of the pan, 3-4 minutes. Add the wine and stir until it evaporates, scraping up any brown bits from the bottom of the pan, about 1 minute. Mix in the shredded turkey.
- Gradually add the turkey stock or chicken broth and continue to cook, stirring occasionally, until the sauce thickens, coats the back of a spoon, and becomes creamy, 6-8 minutes.
- Stir in the corn, smoked paprika, thyme and parsley. Season with salt and pepper and remove from the heat. Transfer the filling to a 9X13 inch baking dish.
- Spoon dollops of the Zesty Mashed Potatoes over the top of the filling (see Notes section if using leftover mashed potatoes.) Use the back of a spoon or an offset spatula to spread it in an even layer.
- Bake 25-30 minutes, or until the filling is bubbling and the potatoes are lightly browned. Serve immediately.
Zesty Mashed Potatoes
- Place the potato pieces in a medium saucepan and cover completely with cold water. Bring the mixture to a boil and cook, uncovered, until the potatoes are tender, 20-25 minutes. Drain the potatoes and return them to the pan.
- Add the butter, milk, and paprika. Mash with a potato masher until all of the ingredients are incorporated and the mixture is creamy. Season generously with salt and pepper.
