After having a delicious Christmas feast with a Christmas Roast Turkey, I have used the leftover turkey meat to make leftover turkey curry which was a hit on the dining table. And since I’m still left with a bag of bones, some turkey drippings, and a box of turkey breast meat. So I’ve decided to make turkey broth and use that for my leftover turkey Shepherd’s Pie recipe.
Shepherd’s pie is a classic casserole dish, cooked with ground lamb and savoury vegetables, and topped with potatoes, then baked until the mashed potatoes are golden brown. The other well-known version, the cottage pie is similar to the Shepherd’s pie, it’s a casserole dish made with ground beef.
Watch My Video On How to Make Easy Shepherd’s Pie with Leftover Turkey
Making this leftover turkey shepherd’s pie recipe is really easy. Simply boil and mash the potatoes. Then cook the meat and vegetables with aromatics, herbs and a savoury gravy. In this recipe, I made a really thick broth with the leftover turkey bones and also added dried Oregano, garlic and onion. Then assemble the cooked meat and vegetables and top it with cheesy mashed potatoes and sprinkle with some cheese and bake until the potatoes turn golden. You can also make it in advance and then chill it in the fridge and serve it as lunch or dinner for the next day. Mine didn’t make it past the third day.
The original recipe uses ground lamb thus it’s important to cut the turkey and the vegetables as small as possible. And because the turkey is already roasted and cooked before, I took care not to cook it for too long. Thus I cooked the harder vegetable, ie the diced carrot for a longer time before adding the turkey meat. I used the turkey broth to give it some moisture and flavour but it’s also good to use chicken broth or beef broth.
Shepherd’s Pie Recipe With Leftover Turkey
- 350 g leftover turkey
- 650 g white potatoes washed
- ½ cup turkey broth or any other broth
- Salt season to taste
- Black pepper season to taste
- ½ tsp dried Oregano
- 1 carrot
- 1 onion
- 2 garlic cloves
- 30 g butter melted
- 2 tbsp grated cheese
- 4 tbsp cooking oil
- Wash the potatoes, then boil the potatoes in a pot covered with water over high heat. Bring to boil, until potatoes turned soft when pierced with fork. Takes about 20-30 minutes.
- Peel off potato skin (just pinch it and it'll go off easily). Add melted butter, and season with salt and black pepper.
- Mash the potatoes and mix well with seasoning. Set aside.
- Wash and dice carrots into small pieces. Peel and dice onion into small pieces. Peel and mince the garlic. Dice the turkey into small pieces.
- Heat cooking oil in a non-stick pan over medium heat. Sauté onions, garlic, and carrots until onions caramelised and carrots softened.
- Add turkey to the pan and cook with vegetables for about 1-2 minutes.
- Add 1/2 cup broth and mix well with the vegetables and turkey for about 1 minute.
- Add dried Oregano, season with salt and black pepper.
- Let it simmer uncovered for about 2-3 minutes, add more broth if necessary to prevent meat from drying out.
- Add the cooked turkey and vegetables into a baking dish and spread evenly. Spread the mashed potatoes evenly on top. Optional: make the mashed potato prettier with a pastry nozzle.
- Sprinkle a handful of shredded cheese all over.
- Bake in pre-heat oven at 180 degree Celsius for about 30 minutes or until the mashed potato turns golden.
- Cool for 15 minutes before serving.