Leftover Turkey Shepherd's Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
492 kcal
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Course
Main Course
Leftover Turkey Shepherd's Pie
Description
The filling begins by sautéing diced onion, garlic, carrot, celery, and mushrooms in olive oil until softened and lightly caramelized. Diced leftover turkey is then added and mixed with flour and fresh thyme for thickening and aroma. The mixture is seasoned and simmered with turkey gravy or chicken stock to develop a rich, flavorful base. Once cooked, the filling is placed in a pie dish as the savory foundation.
The topping uses peeled, cubed floury potatoes boiled starting in cold water for even cooking. Mashed with butter, double cream, egg yolk, grated cheddar, and seasoning, the topping becomes creamy and rich, setting into a golden crust when baked. The pie is then roasted in an oven preheated to 180°C (360°F) until bubbling and browned.
This shepherd's pie is a practical way to transform leftover turkey into a different, satisfying meal. Serving it warm with a side of greens or steamed vegetables completes the dish. It can be made ahead and refrigerated up to two days before baking. Leftover pie keeps well refrigerated for up to five days when stored airtight.
To adjust consistency, additional stock or gravy may be added to the filling if preferred soupier. Cooling the filling before adding the mashed potato topping prevents the potato from sinking. Leftover roast chicken also works well as a substitute protein in this recipe.
Ingredients
For The Pie Filling
- 1 tablespoon olive oil
- 1 large onion (diced)
- 2 clove garlic (finely chopped)
- 1 large carrot (diced)
- 2 ticks celery (diced)
- 200 g button mushroom sliced, or chestnut mushroom
- 400 g turkey meat diced, leftover
- ½ tablespoon plain flour
- 2 prigs thyme (finely chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 cup turkey gravy leftover, or chicken stock
For The Mashed Potatoes
- 400 g floury potato (desire, russet or maris piper)
- 50 ml double cream or heavy cream
- 15 g butter
- 1 egg yolk
- 30 g cheddar cheese grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
Preparing The Pie Filling
- Heat a heavy-based pan or a wok on medium heat and add olive oil.
- When the oil is hot enough, add the onions and sauté for a few minutes, until soft and slightly browned.
- Add the garlic and quickly sauté for 30 seconds before adding the carrots and the celery.
- Sauté the vegetables for a few minutes until they slightly change color, and then add the mushrooms.
- Cook the mushrooms until softened, for about 2-3 minutes, and then add the turkey meat.
- Give the pan a good stir and then add the flour, thyme, salt, and freshly ground pepper.
- Add the stock or the gravy, mix well and let the mixture simmer for five minutes.
- Remove the pan from the heat and transfer the pie filling into a pie dish.
Preparing The Potato Topping
- Preheat the oven to 180° C - 360° F (fan oven).
- Peel the potatoes and cut them into equal chunks. Place them in a saucepan with plenty of cold water.
- Put the pan on medium heat and bring to a boil, bring the heat down, and let the potatoes gently simmer for about 20 minutes or until soft.
- Drain well and return the potatoes back to the pan. Put the pan back on low heat and let all the water evaporate for 30 seconds then remove them from the heat.
- Add the double cream, butter, salt, and pepper. Mash the potatoes by using a masher or a ricer until smooth.
- Add the cheese and egg yolks and give it a quick stir to combine.
- Spoon the mashed potatoes on top of the pie filling and cover completely. Fluff the top by using a fork for extra crispiness.
- Place in the oven for 30-35 minutes until the top turns golden brown and the filling is bubbling.
Notes
- Always start cooking potatoes in cold water for even cooking and prevent mushy outsides.
- Allow pie filling to cool 30 minutes before adding mashed topping to avoid sinking.
- Leftover roast chicken can be substituted for turkey in this recipe.
- Add ¼ cup extra stock or gravy if you prefer a looser filling.
- Prepared pie can be refrigerated up to two days before baking and leftovers stored refrigerated up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 968mg | 40% |
| Potassium | 1345mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4144IU | 83% |
| Vitamin C | 35mg | 39% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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