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5 from 6 votes

Leftover Turkey Shepherd's Pie

This Leftover Turkey Shepherd's Pie recipe is the perfect way to use up leftover Turkey meat from Thanksgiving or Christmas roast dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, british, Western
Diet: Low Calorie, Low Salt
Servings: 4 people
Calories: 470kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Potato Masher
  • 1 pie dish 10"

Ingredients

For The Pie Filling

  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 2 clove garlic (finely chopped)
  • 1 large carrot (diced)
  • 2 sticks celery (diced)
  • 2 ½ cups sliced button or chestnut mushrooms (200 grams)
  • 14 oz leftover turkey meat (diced) (400 grams)
  • ½ tablespoon plain flour
  • 2 sprigs thyme (finely chopped)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup leftover turkey gravy or chicken stock

For The Mashed Potatoes

  • 14 oz floury potatoes such as desire, russet or maris piper (400 grams)
  • ¼ cup double cream or heavy cream
  • 1 tablespoon butter
  • 1 egg yolk
  • ¼ cup grated cheddar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
US Customary - Metric

Instructions

Preparing The Pie Filling

  • Heat a heavy-based pan or a wok on medium heat and add olive oil.
  • When the oil is hot enough, add the onions and sauté for a few minutes, until soft and slightly browned.
  • Add the garlic and quickly sauté for 30 seconds before adding the carrots and the celery.
  • Sauté the vegetables for a few minutes until they slightly change color, and then add the mushrooms.
  • Cook the mushrooms until softened, for about 2-3 minutes, and then add the turkey meat.
  • Give the pan a good stir and then add the flour, thyme, salt, and freshly ground pepper.
  • Add the stock or the gravy, mix well and let the mixture simmer for five minutes.
  • Remove the pan from the heat and transfer the pie filling into a pie dish.

Preparing The Potato Topping

  • Preheat the oven to 180° C - 356° F (fan oven).
  • Peel the potatoes and cut them into equal chunks. Place them in a saucepan with plenty of cold water.
  • Put the pan on medium heat and bring to a boil, bring the heat down, and let the potatoes gently simmer for about 20 minutes or until soft.
  • Drain well and return the potatoes back to the pan. Put the pan back on low heat and let all the water evaporate for 30 seconds then remove them from the heat.
  • Add the heavy cream, butter, salt, and pepper. Mash the potatoes by using a masher or a ricer until smooth.
  • Add the cheese and egg yolks and give it a quick stir to combine.
  • Spoon the mashed potatoes on top of the pie filling and cover completely. Fluff the top by using a fork for extra crispiness.
  • Place in the oven for 30-35 minutes until the top turns golden brown and the filling is bubbling.

Notes

  • Always start cooking the potatoes with cold water for even cooking. If you put your potatoes in boiling water, the outside will be mashy and start to flake while the core is still uncooked.
  • Let the pie filling cool down for 30 minutes before adding the mashed potatoes to avoid them sinking in the meat sauce.
  • Leftover roast chicken work also great with this recipe.
  • Add ¼ cup extra chicken stock or turkey gravy if you want your pie filling soupier.
  • The leftovers would keep for up to five days when refrigerated in an airtight container.
  • You can prepare this pie up to two days in advance. Just cover and keep it refrigerated until ready to bake.

Nutrition

Calories: 470kcal | Carbohydrates: 28g | Protein: 37g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 750mg | Potassium: 1156mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3612IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 3mg