Turkey Shepherd’s Pie

Total Time

Prep: 10 min. Bake: 45 min.

Makes

5 servings

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 turkey shepherd's pie. —Linda Howe, Jackman, Maine
Turkey Shepherd's Pie Recipe photo by Taste of Home

Ingredients

  • 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
  • Minced fresh parsley, optional

Directions

  1. Preheat oven to 325°. In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, until edges of potatoes are browned, 45-50 minutes. If desired, sprinkle with parsley.

Turkey Shepherd’s Pie Tips

What else can you add to turkey shepherd’s pie?

Fresh thyme and sage work so harmoniously with turkey. Finely chop some of each herb and sprinkle up to 1 teaspoon of each into the pie as you layer it together for a little extra flavor. You can also add sliced mushrooms, and fresh or frozen peas. Make use of leftover roasted vegetables, such as Brussels sprouts or cauliflower. Have leftover green beans? Toss them in!

Can you use frozen corn to make turkey shepherd’s pie?

You can certainly use frozen corn in turkey shepherd’s pie—and there’s even no need to thaw it. Simply measure and add it to the other ingredients when assembling the pie. Otherwise, check out these other frozen corn recipes.

How do you store turkey shepherd’s pie?

Leftover turkey shepherd’s pie can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To freeze it, assemble, wrap in plastic or foil, and freeze for up to a month.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 407 calories, 12g fat (3g saturated fat), 47mg cholesterol, 1133mg sodium, 47g carbohydrate (7g sugars, 4g fiber), 23g protein.

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