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+ servings
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5 from 5 votes

Turkey Shepherd's Pie

Juicy turkey tossed with a medley of vegetables and gravy. All topped with cheesy mashed potatoes and baked to golden perfection.


  • 2 tablespoons butter
  • ¾ cup onions, diced
  • 1/3 cup celery, diced
  • 1/3 cup carrots, diced
  • 1 clove garlic, minced (about 1-1.5 teaspoons jarred minced garlic)
  • 2 ½ cups diced turkey meat, leftover from Thanksgiving, or from a rotisserie
  • ¼ cup green beans, can sub peas
  • 1/3 cup corn
  • Salt and pepper, to taste
  • ½ teaspoon dried thyme
  • 1 cup gravy, try my 10-minute brown or chicken gravy!
  • 2 cups mashed potatoes, about 4 medium potatoes needed for this
  • 1 cup grated cheddar cheese


  • Preheat the oven to 350 degrees.
  • Melt the butter in a large skillet over medium heat.
  • Add the onions, celery, and carrots. Cook uncovered, until the onions are soft and translucent. About 7 minutes.
  • Add the minced garlic and cook for an additional minute.
  • Add the turkey, corn, and green beans (or peas) in addition to the salt, pepper, and thyme.
  • Gently stir in the gravy: If preparing a packet of gravy, cook that separately according to package instructions. Once thickened, add it to the skillet.
  • Once the mixture is heated through, pour it into a one-quart casserole dish, spreading it into one even layer.
  • If using leftover mashed potatoes, heat them a bit to make it easy to stir and spread. Add half of the cheese to the potatoes and stir to combine.
  • Spread the potatoes in an even layer over turkey mixture and top with the remaining cheese.
  • Heat in the oven for 30 minutes, uncovered. Serve warm, and enjoy!


Calories: 416kcal, Carbohydrates: 35g, Protein: 25g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 94mg, Sodium: 612mg, Potassium: 638mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2395IU, Vitamin C: 29.2mg, Calcium: 235mg, Iron: 1.4mg