Still in a carb coma?? When you're ready, this easy Skillet Turkey Shepherd's Pie transforms your coveted Thanksgiving leftovers into another delicious meal and lets nothing go to waste.
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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.
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.
What other leftover vegetables can I use?
- green beans
- sweet potato topping instead of white
Assembling & Baking
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!
More Delicious Skillet Recipes!
Thai Butternut Squash & Pumpkin Curry (vegan and gluten-free)
Creamy Curried Carrot Soup (vegan and gluten-free)
Skillet Turkey Shepherd’s Pie
- 3 tablespoons butter
- 1 - 1 ½ cups onion , finely chopped
- ¾ cup celery , finely chopped (2 large stalks)
- 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
- 2 teaspoons each fresh sage , thyme and rosemary, chopped
- 4 cups mashed potatoes (if dry, whip again with milk, chicken broth and melted butter)
- ½ cup parmesan cheese , freshly grated
- 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 rosemary. 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 5-10 minutes before serving.
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