How yesterday’s turkey transforms into today’s most craved comfort food, Leftover Turkey Shepherd’s Pie, proving that sometimes the best meals come from creative reuse in the kitchen
Author:Amanda MacArthur
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4-6 servings 1x
Category:Entrées
Ingredients
Scale
Potato Topping:
3 large potatoes (about 2 pounds), peeled and cut into 1-inch chunks
1 tablespoon fresh parsley, chopped, plus more for garnish
1 clove garlic, minced
1 teaspoon chicken bouillon powder
¼ teaspoon dried thyme
Salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
½ cup warm chicken broth (or turkey broth if you have it)
Instructions
If you’re not using leftover mashed potatoes, place your potato chunks in cold, salted water. Bring to a boil and cook until tender – about 15-20 minutes. You want them soft enough that a knife slides through easily, but not so soft they’re falling apart. Drain well, then return them to the hot pot to let steam evaporate for a minute or two.
While the potatoes cook, warm olive oil in a large skillet over medium heat. Add onions and cook until they become soft and translucent, about 5-7 minutes. If you’re using fresh ground turkey, add it now and cook until no longer pink, breaking it up with a wooden spoon. If using leftover turkey, you’ll add it later.
Add shredded carrots to the onions (and ground turkey if using), along with garlic, dried thyme, and chicken bouillon. Cook for another 3-4 minutes until the carrots begin to soften. If using leftover turkey, add it now. Season with salt and pepper to taste.
Sprinkle flour over the mixture and cook for about a minute, stirring constantly. Gradually add the warm broth, stirring as you go to prevent lumps from forming. Let simmer until the sauce thickens slightly, about 2-3 minutes. Stir in fresh parsley.
Return to your potatoes and add the warm milk and room temperature butter. Mash until smooth, seasoning with salt and pepper to taste. If using leftover mashed potatoes, warm them slightly and add a splash of milk if needed to make them spreadable.
Preheat your oven to 375°F. Transfer the filling to a 2-quart baking dish. Top with the mashed potatoes, creating swoops and swirls with the back of your spoon – these will brown beautifully in the oven.
Bake for 25-30 minutes, or until the filling is bubbling around the edges and the potato peaks are golden brown. For extra browning on top, place under the broiler for 1-2 minutes, watching carefully.
Let rest for 15 minutes before serving. Garnish with additional fresh parsley if desired.
Notes
Room temperature butter and warm milk make the smoothest mashed potatoes
Don’t skip the resting time – it helps the filling set
If your leftover turkey is dry, adding a bit extra broth to the filling helps
