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Thanksgiving Leftover Shepherd's Pie

Thanksgiving leftover shepherd's pie layers turkey, gravy, and vegetables beneath a creamy mashed potato topping. Baked in a 9x13-inch dish, it comes out bubbling at the edges with a center heated to 165°F.
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Prep Time 15 minutes
Cook Time 40 minutes
resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1.5 cup frozen mixed vegetables
  • 3 cup turkey cooked, cut into 1/2-inch pieces
  • 2 cup turkey gravy
  • 0.5 cup turkey broth
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper
  • 0.25 tsp kosher salt
Make the topping
  • 4 cup mashed potatoes prepared
  • 2 tbsp unsalted butter
  • 0.25 cup milk

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the filling
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 4 minutes.
  4. Add the frozen vegetables and cook for 5 minutes, stirring occasionally, until thawed and hot.
  5. Stir in the turkey, gravy, broth, thyme, pepper, and salt.
  6. Simmer for 4 to 5 minutes until hot.
  7. Transfer the filling to the prepared baking dish.
Warm the topping
  1. Combine the mashed potatoes, butter, and milk in a microwave-safe bowl.
  2. Microwave for 2 to 3 minutes, stirring halfway through, until hot and spreadable.
Assemble and bake
  1. Spread the mashed potatoes evenly over the filling.
  2. Bake for 20 to 25 minutes, until bubbling at the edges and the center reaches 165°F.
  3. Rest the pie for 10 minutes before serving.

Notes

For an even topping, spread the mashed potatoes all the way to the edges of the dish. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free variation, use dairy-free butter and unsweetened plant milk.