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Shepherds Pie made with leftover Thanksgiving turkey vegetables and gravy. Made in a cast iron skillet with multi colored cloth.
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5 from 1 vote

Turkey Shepherds Pie

Perfect use of Thanksgiving leftover turkey, mashed potatoes, corn, green beans, and gravy.
Course Main Course
Cuisine American
Keyword chicken, leftovers, one dish meal, pot pie, shepherds pie, turkey
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Kathleen Phillips | GritsAndGouda.com


  • 2 cups coarsely chopped turkey breast
  • 1 1/4 cups turkey gravy or 1 12-oz carton turkey or chicken gravy (McCormick)
  • 1 cup cooked green beans or peas
  • 1/2 cup corn kernels
  • 1/2 cup cooked chopped carrots optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 cup shredded Cheddar cheese or Colby Jack divided
  • 2 1/2 cups mashed potatoes heated for spreading


  • Preheat oven to 350°. In a large bowl, stir together turkey, gravy, green beans, corn, carrots, salt and pepper. Spoon mixture into a 8-inch cast iron skillet or a 1 1/2 quart casserole dish coated with cooking spray.
  • Stir 1/2 cup cheese into mashed potatoes. Dollop mashed potatoes over turkey mixture, then spread them to the edges of pan; sprinkle with remaining cheese. Bake for 25 minutes or until gravy is bubbly around edges.


Shortcut: If you don’t have left over peas and carrots, use 1 1/2 cups (10-oz) pkg mixed vegetables.