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Leftover Turkey Shepherd's Pie with Mashed Potato Topping

Leftover turkey shepherd's pie layers savory turkey, vegetables, and gravy beneath a smooth mashed potato topping. Bake it until lightly golden and bubbling around the edges for a comforting dinner that puts cooked turkey to use.
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Prep Time 20 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 cooking spray nonstick
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt divided
  • 0.5 tsp ground black pepper
  • 1 cup peas frozen
  • 4 cup turkey cooked leftover, chopped
For the mashed potato topping
  • 3 lb russet potatoes peeled and cut into 1-inch chunks
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Heat the olive oil in a 12-inch skillet over medium heat.
  4. Add the onion and carrots and cook for 6 to 8 minutes, until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually stir in the broth, Worcestershire sauce, thyme, 1/2 teaspoon of the salt, and the pepper.
  8. Simmer for 3 to 4 minutes, stirring, until thickened.
  9. Stir in the peas and turkey.
  10. Transfer the filling to the prepared baking dish.
Make the topping
  1. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  2. Bring to a boil and cook for 15 to 20 minutes, until a fork slides easily into the potatoes.
  3. Drain the potatoes and return them to the pot.
  4. Add the butter, milk, and remaining 1 teaspoon salt.
  5. Mash until smooth.
Assemble and bake
  1. Spread the mashed potatoes evenly over the filling, bringing them to the edges of the dish.
  2. Bake for 25 to 30 minutes, until the topping is lightly golden and the filling bubbles around the edges; check that the center of the filling reaches 165°F.
  3. Let the pie rest for 10 minutes before serving.

Notes

For a smooth topping, mash the potatoes while hot. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free swap, use plant-based butter and unsweetened plant milk.