Skillet Turkey Shepherd’s Pie

5 from 2 votes

Your Thanksgiving leftovers will transform into another incredibly delicious meal in this skillet shepherd’s pie.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 301kcal

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.