Still in a carb coma?! When you’re ready, this easy Skillet Turkey Shepherd’s Pie transforms your precious Thanksgiving leftovers into another delicious meal and lets nothing go to waste.
Raise your hand if you bought enough onions, celery, carrots, and potatoes to host your neighbor’s Thanksgiving as well as your own. The fear of not having enough grips us all at one point or another.
Nonetheless, 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 without all the clean up!
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Skillet Turkey Shepherd’s Pie
Purposely buying a larger turkey than what will feed your guests is a no-brainer in my mind. The whole point of going through all the effort is to make it last more than just one meal, right?!
We had plenty of extras so I pulled out my 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, lots of fresh herbs, and gravy. Peas, carrots, and corn went in before getting blanketed with the creamy mashed potatoes.
You can also use or substitute:
- green beans
- sweet potato topping instead of white
Once the potatoes are spread and swirled, add a dusting of parm for a little salty, nutty flavor that will brown beautifully in the oven.
Bake off your culinary masterpiece for 20 minutes or so, and you’ll be all set to dig into Thanksgiving Round 2. Enjoy!
Here are more delicious Skillet & Dutch Oven recipes!
- Red Wine Braised Lentils with Spinach (vegan and gluten-free)
- Thai Butternut Squash & Pumpkin Curry (vegan and gluten-free)
- Black Bean Sweet Potato Stew (vegan and gluten-free)
- Creamy Vegan Curried Carrot Soup (vegan and gluten-free)
- Spicy Turkey Meatball & Veggie Stew
- Pasta w/ Sausage & Fall Veggies
- Sweet Corn & Chicken Chowder
- Healthy Turkey Chili
Essential Kitchen Tools
Skillet Turkey Shepherd’s Pie
- 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.
- Mix in 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.
- Stir in 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.
*Revised post originally published November 23, 2018.
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