If you’re looking to use every bit of your leftover Thanksgiving food in one simple meal, this is for you.
Though traditional shepherd’s pies are made with lamb (hence the name), turkey is a delicious substitute in this quick and easy recipe that celebrates the best flavors of the holiday. Simple and riffable, you’ll be shocked at just how wonderful leftovers can taste. In fact, you might even enjoy this more than the Thanksgiving meal itself.
Plan ahead–just a little bit. We have found that using a blend of frozen diced carrots, onions and peas is far simpler than prepping them ourselves (and frees up valuable fridge space). If you plan on making this over the holiday, we recommend adding a bag of frozen veggies to your Thanksgiving shopping list.
Use what you have. That said, you do not have to use the vegetables in this recipe. If you have leftover brussels sprouts and green beans, throw those in. Half-and-half or dairy-free milk can be used in place of heavy cream. The name of the game is using stuff up, so swap anything reasonable with whatever you have to clear off your shelves.
Serve how you like. We recommend making and serving this in a large baking dish, as it is quick and doesn’t require much energy. However, you could absolutely make this in individual ramekins for a more personal dining experience.
Get creative. We mentioned swapping ingredients above, but using what you have is just the tip of the iceberg. Throw in some sage, rosemary, or chives for an herbier flavor profile. Top with leftover fried onions for a crispy crunch. If you really want to go the extra mile, pipe the mashed potatoes on top for a more elegant finished product.
Thanksgiving Shepherd’s PieCourse: MainCuisine: AmericanDifficulty: Medium
If you’re looking to use every bit of your leftover Thanksgiving food in one simple delicious meal, this recipe is for you.
2 Tbsp. butter
1 cup onion, diced
1 cup carrot, chopped
1 cup peas
1 cup mushrooms
3 cups turkey, cooked & diced
½ tsp. dried thyme
½ tsp. parsley
¼ tsp. salt
¼ tsp. pepper
1 cup gravy
½ cup heavy cream
1-2 cups stuffing
2 cups mashed potato
Cranberry sauce, for serving
- Preheat the oven to 425°F.
- Melt butter in a large pot. Then add onions and carrots and cook until tender, about 5 minutes on medium heat. Add in mushrooms and peas. Cook for an additional 2-3 minutes.
- Add in the turkey, salt, pepper, parsley, and thyme and stir until well-combined. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
- Transfer to a greased, shallow-bottom baking dish. Spread the mixture with the stuffing, then top with the leftover mashed potatoes.
- Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. Serve warm with leftover cranberry sauce on the side.