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Thanksgiving Leftovers: Shepherd's Pie


for 4 servings

  • 2 tablespoons butter
  • 1 cup (150 g) onion, diced
  • 1 cup (120 g) carrot, chopped
  • 1 cup (150 g) peas
  • 1 cup (75 g) mushrooms
  • 3 cups (420 g) turkey, cooked, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup (240 g) gravy
  • ½ cup (120 mL) heavy cream
  • 4 cups (1 kg) mashed potato
  • cooking spray, as needed


  1. Preheat the oven to 425°F (220°C).
  2. Melt butter in a large pot. Then add onions and carrots and cook until tender (about 5 minutes on medium heat).
  3. Add in mushrooms and peas. Cook for an additional 2-3 minutes.
  4. Then, add in the turkey, salt, pepper, parsley, and thyme and stir until well-blended. Pour in the gravy and heavy cream, stir, and cook on low heat for 5 minutes.
  5. Transfer to a greased baking dish or ramekins. Top with leftover mashed potatoes (use a piping bag to achieve the look of our pie).
  6. Mist with nonstick cooking spray. Place on a baking sheet and bake for 10-15 minutes until the potatoes are lightly browned and the filling is bubbly around the edges. (This may get messy, so clean up the edges before serving.)
  7. Enjoy!
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