Turkey Shepherd's Pie with Leftover Mashed Potatoes

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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2 cups leftover turkey meat

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 bay leaves

1 teaspoon dried thyme

2 cups reduced-sodium chicken broth

1/2 cup frozen green peas

1 1/2 cups leftover mashed potatoes

Salt and pepper


Preheat oven to 400 degrees F.

In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.

Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.

Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.

Serving suggestion: Serve the pie with a bagged green salad.

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