Turkey Shepherd’s Pie

  • Author: Kate Morgan Jackson
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American


This easy recipe for turkey shepherd’s pie is so good that you might not want to wait for the Thanksgiving leftovers to make it!


  • 34 cups cooked turkey, torn into bite sized pieces (see note)
  • 6 tablespoons butter
  • 2 carrots, peeled and diced, or a cup of baby carrots
  • 1 sweet onion, peeled and chopped
  • 1/2 cup flour
  • Salt and pepper
  • 3 cups chicken broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 3/4 cup half and half
  • Chopped parsley for garnish


  1. Preheat oven to 425.
  2. Melt 2 tablespoons of the butter in a saucepan over medium high heat.  Add carrot and onion and saute for 5 minutes.
  3. Add flour and stir to coat.  Add broth, sage and thyme and bring to a boil.  Simmer for 10 minutes or until thickened.
  4. Stir in turkey along with a pinch each of salt and pepper.
  5. While the turkey mixture is coming along, make the mashed potatoes (and of course if you have leftover mashed potatoes you can skip this step and just use those – bring them to room temperature first!). Put the peeled potatoes into a pot of salted water and bring to a boil.  Simmer until potatoes are tender, about 10-15 minutes, drain and return to the pot.
  6. Mash the potatoes with the remaining butter and the half and half.  Season to taste with salt and pepper.
  7. Pour the turkey mixture into a casserole dish and spread the mashed potatoes on top.  Bake for 15 minutes.
  8. Serve, garnished with parsley if you like!  Feel very thankful.


If you don’t have have leftover cooked turkey (sob!), you can substitute a pound or so of ground turkey.  Simply saute it up in a couple of tablespoons of olive oil  and use it instead of the leftover turkey.