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Thanksgiving Leftover Turkey Shepherd's Pie with Gravy and Vegetables

Leftover turkey shepherds pie turns Thanksgiving turkey, gravy, and vegetables into a bubbling 9x13-inch casserole topped with smooth mashed potatoes. Bake until the filling reaches 165°F in the center and the potato topping is lightly browned.
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Prep Time 20 minutes
Cook Time 54 minutes
Resting 10 minutes
Total Time 1 hour 24 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Cook the potato topping
  • 5 tbsp unsalted butter divided
  • 2.5 lb russet potatoes peeled and cut into 1-inch pieces
  • 8 cup cold water
  • 1.5 tsp kosher salt divided
  • 0.5 cup milk warmed
  • 0.25 tsp black pepper
Make the filling
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 cup frozen mixed vegetables
  • 4 cup cooked turkey chopped
  • 2 cup turkey gravy
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper

Equipment

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

Method
 

Cook the potato topping
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Put the potatoes, water, and 1 teaspoon of the salt in a 5-quart pot and bring to a boil over high heat.
  4. Reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes and return them to the pot.
  6. Mash with the remaining 4 tablespoons butter, warmed milk, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
Make the filling
  1. Melt 2 tablespoons butter in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  3. Add the frozen vegetables and cook for 4–5 minutes, until thawed.
  4. Stir in the turkey, gravy, and thyme and cook until steaming hot.
Assemble and bake
  1. Spread the turkey mixture in the prepared baking dish.
  2. Spoon the mashed potatoes evenly over the top.
  3. Bake for 25–30 minutes, until the filling is bubbling and reaches 165°F in the center and the potato topping is lightly browned.
  4. Let the pie rest for 10 minutes before serving.

Notes

For the smoothest topping, mash the potatoes while hot. Refrigerate leftovers for 3–4 days or freeze for up to 2 months. For a dairy-free version, use plant-based butter and an unsweetened milk alternative.