ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

95% would make again

Thanksgiving Leftovers: Shepherd's Pie


for 4 servings

  • 2 tablespoons butter
  • 1 cup onion (150 g), diced
  • 1 cup carrot (120 g), chopped
  • 1 cup peas (150 g)
  • 1 cup mushrooms (75 g)
  • 3 cups turkey (375 g), cooked, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup gravy (240 g)
  • ½ cup heavy cream (120 mL)
  • 4 cups mashed potato (1 kg)
  • cooking spray, as needed

Nutrition Info

    Calories 1310
    Fat 32g
    Carbs 194g
    Fiber 14g
    Sugar 16g
    Protein 55g

Estimated values based on one serving size.


  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.