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Turkey Shepherd's Pie

Turkey Shepherd's Pie

Dax Phillips
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Casserole
Servings 8


  • 3 cups of leftover Thanskgiving stuffing/dressing
  • 1 large carrot peeled, and diced, approximately 1 cup
  • 2 ribs of celery diced
  • 1/2 small onion diced
  • 2 cups of leftover turkey chopped
  • 1/2 cup of frozen peas
  • 1/2 cup of frozen corn
  • 1/2 tbsp salt to taste
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1/2 tbsp canola oil
  • 3 whole baking potatoes skinned, cubed
  • 1/2 cup of milk
  • 2 tbsp unsalted butter
  • leftover gravy optional


  • Start by heating a large skillet on medium heat. Add in the butter and canola oil, and let the butter melt. Add in the carrots, celery, and onion, and let this cook for about 8 minutes, stirring along the way.
  • Next add in the turkey, stir, and cook for a couple of minutes. Next add in the corn and peas, and give another stir. Add in the salt and pepper. Stir, and remove from the heat.
  • Make the potatoes by adding the potatoes to a large pot of cold water. Bring this to a boil and cook for about 12 minutes, or until the potatoes are fork tender. Once tender, drain, add the potatoes back to the pot, cooking over medium heat to remove any excess water, then add in the butter and milk. Mash, or use a ricer. Taste and adjust any butter or salt if needed.
  • Next get a 9×13 inch baking dish out. Line the dish with the leftover Thanksgiving dressing or stuffing. Top with the turkey and vegetable mixture, then lather on the mashed potatoes.
  • Place the dish, uncovered, in a preheated 350 degree oven for 35 minutes. Remove and serve.
  • To serve, scoop out a serving and ladle on warm gravy. The end result is nothing short of comforting. It has everything you want in a great bite of food, and to me, I would be just happy serving this for my next Thanksgiving, it’s that good.