Skillet Turkey Shepherd’s Pie

Your Thanksgiving leftovers will transform into another delicious meal in this skillet shepherd’s pie.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Kim Peterson


  • 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


  1. 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.