Shepherd’s pie is a traditional, and tasty, dinner or lunch dish that is often assembled from leftovers. Turkey shepherd’s pie is a perfect dish to make from holiday leftovers, or assemble from fresh ingredients.
Shepherd’s pie in it’s most basic form is meat, veggies, and gravy topped with mashed potatoes and baked until done. All ingredients are pre-cooked, so the cooking of the pie is simply heating everything thoroughly and browning the top of the potatoes. Sometimes cheese is added, but with a good gravy the cheese is less needed.
Lamb or mutton was used in a traditional shepherd’s pie. One assembled with beef was called a cottager’s pie, and one from poultry was a poulterer’s pie. As “shepherd’s pie” is the more widely used term, we’ll be calling this dish a turkey shepherd’s pie.
Leftover meat, gravy, potatoes, and veggies from your holiday meal are the primary constituents of this delicious dish. If you don’t have leftovers, the instructions will explain how to assemble the pie from new ingredients.
Remember, while the instructions read for new ingredients. Just substitute in leftovers if you have them on hand. You can also plan to make extra gravy and/or mashed potatoes to make sure you have enough to assemble a pie after the holiday meal is done.
Turkey Shepherds Pie:
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Turkey Shepherds Pie
Description
You can prep this from fresh ingredients, make extra at a holiday meal and use leftovers, or simply use leftovers and prep fresh items to round it out.
Ingredients
- 2 cups shredded turkey meat (dark or white)
- 1–2 cups gravy
- 2–3 cups vegetables (carrots, peas, corn)
- 4 cups mashed potatoes
- 1/2 cup shredded cheese (optional)
Instructions
You’ll need either an aluminum baking pan with high sides, or a high sided glass tray.
Place the turkey, and veggies, in the bottom of the tray. If using fresh ingredients, blanch the veggies first, and make sure the turkey is cooked and seasoned.
Add the first cup of gravy and stir to coat. Additional gravy may be needed, depending on the size of your pan.
Smooth the top of the shepherd’s pie filling.
Spoon the mashed potatoes on top of the filling and even out.
Top the mashed potatoes with cheese (optional) and cover entire pan with aluminum foil.
Freeze shepherds pie until needed, OR bake immediately.
From thawed bake at 400F for 30 minutes, remove foil and bake and additional 10 minutes until cheese is golden, or top of potatoes is golden if not adding cheese.
If frozen, bake at 400F for 45 minutes, remove foil and bake an additional 10 minutes until top of pie is golden.
Ingredients:
- 2 cups shredded turkey meat (dark or white)
- 1-2 cups gravy
- 2-3 cups vegetables (carrots, peas, corn)
- 4 cups mashed potatoes
- 1/2 cup shredded cheese (optional)
Assembly:
- You’ll need either an aluminum baking pan with high sides, or a high sided glass tray.
- Place the turkey, and veggies, in the bottom of the tray. If using fresh ingredients, blanch the veggies first, and make sure the turkey is cooked and seasoned.
- Add the first cup of gravy and stir to coat. Additional gravy may be needed, depending on the size of your pan.
- Smooth the top of the shepherd’s pie filling.
- Spoon the mashed potatoes on top of the filling and even out.
- Top the mashed potatoes with cheese (optional) and cover entire pan with aluminum foil.
- Freeze shepherds pie until needed, OR bake immediately.
- From thawed bake at 400F for 30 minutes, remove foil and bake and additional 10 minutes until cheese is golden, or top of potatoes is golden if not adding cheese.
- If frozen, bake at 400F for 45 minutes, remove foil and bake an additional 10 minutes until top of pie is golden.
Other Holiday Recipes:
Holiday dinner wouldn’t be the same without making a turkey. Make it one you can be proud of with grandma’s tips and tricks for the perfect turkey! Don’t forget the sizzling goodness of fresh, hot,gluten free gravy either.
If the turkey shepherds pie isn’t quite what you want. Handle leftovers with this delicious, bone broth based, turkey soup. This soup is also assembled from leftovers, and makes a great freezer meal too.
My favorite holiday dish is always the mashed potatoes. Who doesn’t like mashed potatoes? Skip the “instant” boxed stuff, and make your own that’s tastier, creamier, and over-all better. And, honestly, the stove’s already on anyway.
It may have become a trope, but don’t forget the cranberry sauce. This cranberry orange relish is a raw take on traditional cranberry sauce, and this fermented version is also delicious and can keep for months in the fridge.
There’s always eggnog for a festive drink. But, if you want something healthier try this cranberry kombucha. It’s healthier than soda, or soda masquerading with added cranberry juice, and has even gotten the kid-seal of approval in our house. It’ll also give you the probiotic boost you need to avoid the after dinner bloat from enjoying too much turkey, gravy, and mashed potatoes. Yum!
I can’t wait to cook this since I’m practically drooling just reading it but you really should research using aluminum cook wear. I developed severe memory problems and cognitive impairment after a TBI and became a bit of a fanatic about exposures to anything neurotoxic. I had been cooking in aluminum for years and I got rid of all of it. In any case, have a wonderful Thanksgiving and thank you for sharing your recipe!