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Leftover Turkey Shepherd’s Pie Recipe

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4.1 from 88 reviews

This hearty Leftover Turkey Shepherd’s Pie is a comforting dish that transforms your leftover turkey into a savory filling topped with creamy mashed potatoes. Bursting with flavors from aromatic vegetables, fresh herbs, and a rich Guinness-infused sauce, this classic casserole is perfect for a satisfying family meal or cozy dinner.

Ingredients

Filling

  • 2 Cups leftover turkey (smoked or regular), shredded
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 2 Cloves garlic, crushed
  • 1 Yellow onion, diced
  • 1 Teaspoon dried thyme
  • 1 Tablespoon fresh sage
  • 3 Tablespoons tomato paste
  • 3 Carrots, diced
  • 3 Parsnips, diced
  • 2 Stalks celery, diced
  • 2 Tablespoons salted butter, melted
  • 1 Cup Guinness beer
  • ½ Cup bone broth
  • Olive oil (for sautéing)

Mashed Potato Topping

  • 2 Pounds Yukon gold potatoes (or leftover mashed potatoes)
  • ¼ Cup salted butter
  • 4 Cloves garlic
  • 1 Teaspoon Worcestershire sauce
  • 2 Tablespoons sour cream
  • ½ Teaspoon onion powder
  • 1 Pinch salt
  • 1 Pinch black pepper

Garnish

  • Fresh chopped parsley

Instructions

  1. Preheat the oven and skillet: Preheat your oven to 375°F (190°C) and place a deep cast iron skillet over medium-high heat to warm up. While heating, prepare and dice all the vegetables.
  2. Sauté onions and tomato paste: Add olive oil to a sauté pan set over medium-high heat. Once hot, add the diced onions and sauté for about 3 minutes until softened. Stir in the tomato paste and cook for 5 minutes to deepen the flavor, then pour in ¼ cup of Guinness and the salted butter. Cook this mixture for 10 minutes while stirring occasionally.
  3. Boil potatoes: In a Dutch oven, add Yukon gold potatoes with 4 cups of salted water. Bring to a boil and cook for 15 minutes or until tender enough to mash.
  4. Add vegetables to filling: To the sauté pan with onions and tomato paste, add diced carrots, parsnips, celery, crushed garlic, and dried thyme. Stir everything and cook for 5 minutes to blend flavors.
  5. Mash potatoes: Drain the cooked potatoes and return them to the pot. Add melted butter, crushed garlic, Worcestershire sauce, sour cream, onion powder, and a pinch of salt and black pepper. Mash thoroughly until smooth and creamy. Let the mashed potatoes cool slightly while the filling finishes cooking (about 2 minutes).
  6. Simmer the filling: Mix shredded turkey with fresh sage before adding it to the sauté pan. Stir well to combine, then pour in the remaining Guinness and bone broth. Bring to a simmer, reduce heat to medium-low, and cook gently for 15 minutes to allow the flavors to meld and the sauce to thicken.
  7. Prepare the topping: When the filling has about 5 minutes left to cook, transfer the mashed potatoes to a piping bag for easy layering.
  8. Assemble the pie: Remove the cast iron skillet from heat. Evenly pipe the mashed potatoes over the turkey vegetable filling, covering it completely.
  9. Bake: Place the skillet in the preheated oven and bake for 30 minutes, or until the potato topping is golden and slightly crisp on top.
  10. Garnish and serve: Remove the shepherd’s pie from the oven and garnish with freshly chopped parsley. Serve warm and enjoy a comforting homemade meal.

Notes

  • Use leftover mashed potatoes if available to save prep time.
  • You can substitute Guinness with another dark beer or beef broth if preferred.
  • For a richer potato topping, add a splash of cream or milk when mashing.
  • Leftover shepherd’s pie can be refrigerated for up to 3 days or frozen for longer storage.
  • Consider adding frozen peas or corn to the filling for extra color and sweetness.

Find it online: https://justsosavory.com/leftover-turkey-shepherds-pie-recipe/