Turkey Shepherd’s Pie (with Leftover Potatoes)

dsc_1544-001RECIPE #344, DAY #524


ORIGINAL RECIPE: “Turkey Shepherd’s Pie Recipe” at Food Network online*

TIMING: 40 minutes

DIFFICULTY: Pretty easy

TOOLS: A skillet and a tall, narrow casserole dish (tall and narrow for casserole dishes, anyways)

COOK TYPE: Stovetop and oven, possible broiler

HEALTH: Nothing wrong here. Lots of vegetables and lean protein. You might want to add a raw salad, but you’ll be okay just to curl up with this and have a low-key supper.

dsc_1543-001EXPERIENCE: Was still looking for ways to use up the leftover Thanksgiving things. I knew the mashed potatoes were at home in the fridge, and I was at the store. So I grabbed some ground turkey, cheddar, and peas, and went home to look up a good Shepherd’s Pie recipe.

This one did it just fine. Better than fine.

NOTES: My cold, leftover potatoes were too firm to work with easily, so I stirred in just enough milk to make them more spreadable.

You may also have to switch to the broiler before serving, if your casserole is ready but not browned.


  1. Preheat oven to 425F.
  2. In a skillet over medium-high heat, heat 1 tablespoon safflower oil. Add 1 diced onion and 1 diced carrot and cook until tender, about 5 minutes. Add 2 cloves pressed garlic and stir for 30 seconds.
  3. Add 12-16 ounces ground turkey and 1/2 teaspoon thyme and brown meat, breaking up. Work in 1 tablespoon all purpose flour, then whisk in 1 cup chicken or turkey broth and 2 tablespoons ketchup until sauce thickens. Add 1/2 cup frozen peas and 1/2 teaspoon salt. Taste for seasoning.
  4. Dump meat mixture into a narrow, tall casserole dish. Spread with about 4 cups leftover mashed potatoes. Sprinkle with 1/2 cup sharp cheddar.
  5. Bake for 15-plus minutes, until casserole is hot all the way through, potatoes are browned, and bubbling around the edges. Serve sprinkled with minced chives.


Serve as is, or, if wanted, a green salad with a nut vinaigrette and a cup of cider or beer.

*Recipe changed from the original.



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