This simple Skillet Turkey Shepherd’s Pie transforms your Thanksgiving leftovers into yet another delicious meal and doesn’t let anything go to waste.
Raise your hand if you bought enough onions, celery, carrots, and potatoes to host your neighbor’s Thanksgiving in addition to your own. The fear of not having enough grips us all at one point or another. Or, perhaps it’s the fear of having to face the masses yet again at the grocery store just for that one forgotten item. Regardless, you now not only have a fridge full of awesome leftovers, your vegetable drawer is still burgeoning with extras you don’t want to end up in the compost pile. This shepherd’s pie is simply a guideline that will lighten the load in your fridge and let you enjoy your Thanksgiving feast all over again with much less clean up!
We had a lot of leftovers so I pulled out my Lodge 12-inch cast iron skillet, but any large, ovenproof pan or shallow Dutch oven will do. Here, chunks of white and dark turkey got reacquainted with sautéed onion, celery, rosemary, and mushroom gravy. Peas, carrots, and corn went in before getting blanketed with the creamy mashed potatoes. Green beans, brussels, and broccoli would be perfect additions to the filling as well. Also, sweet potatoes can replace the mashed, or you can combine the two. Freshly grated parm is the finishing touch.
Bake off your culinary masterpiece for 20 minutes or so, and you’ll be all set to dig into Thanksgiving Round 2. Enjoy!
If you’re still craving more one-pan wonders, check out our Sesame Beef Stir Fry with Asparagus & Sweet Potatoes, Curried Caribbean Chicken & Shrimp, and Caramelized Salmon. Cheers!!
- 3 tablespoons butter
- 1 - 1 ½ cups onion, finely chopped
- ¾ cup celery, finely chopped (2 large stalks)
- 2 teaspoons fresh rosemary, chopped
- 1 tablespoon flour
- ½ cup chicken stock
- 4 cups chopped turkey, dark and white meat
- 2 cups gravy
- 1 ½ cups frozen peas and carrots, thawed (use leftover carrots if you have them)
- ½ cup frozen corn, thawed
- 1 ½ - 2 teaspoons each fresh sage, thyme and tarragon, chopped
- 4-5 cups mashed potatoes (if dry, whip again with milk, chicken broth and melted butter)
- ½ cup freshly grated parmesan cheese
Preheat oven to 375°F. Over medium-high heat, melt butter in a large cast iron skillet or shallow Dutch oven. Sauté onion, celery, and until very soft, 8-10 minutes. Add flour and stir constantly for 1 minute. Mix in stock and let boil 2 minutes to thicken. Add turkey, gravy, sage, thyme and tarragon. Let heat through 2-3 minutes. Add peas with carrots and corn. Remove skillet from heat. Evenly spread mashed potatoes atop turkey mixture. Sprinkle potatoes with parmesan. Bake in preheated oven for 20 minutes. Switch oven to broil to brown the potatoes, 3-5 minutes. Let cool a few minutes before serving.