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Turkey Shepherd's Pie Recipe

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We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. —Linda Howe, Jackman, Maine
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4-5 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4-5 servings


  • 2 cups cubed cooked turkey
  • 3/4 cup turkey gravy
  • 1 cup shredded carrots
  • 2 cups prepared stuffing
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups warm mashed potatoes

Nutritional Facts

1 serving (1 piece) equals 407 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 1133 mg sodium, 47 g carbohydrate, 4 g fiber, 23 g protein.


  1. In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned. Yield: 4-5 servings.
Originally published as Turkey Shepherd's Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p144

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 4, 2009

"I made this last night to finish off my turkey leftovers. Because I had to make the stuffing and mashed potatoes, it took longer for me to make, but it was worth it. My family doesn't care for carrots so I substituted an 8 oz can of french-style green beans and used only an 8 oz can of whole kernel corn instead of the 15-1/4 oz can. I also sprinkled some shredded cheddar cheese on top. It was delicious! Will definitely be making this recipe again. May even try it with chicken, beef or pork instead of turkey."

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