THANKSGIVING LEFTOVER SHEPHERD’S PIE — A flaky pastry crust is filled with all of your favorite Thanksgiving leftovers, like turkey, stuffing, vegetables and gravy, then topped with buttery mashed potatoes in this holiday twist on classic comfort food.
As much as I love all the dishes served at a traditional Thanksgiving feast, I think I love this recipe for Thanksgiving Leftover Shepherd’s Pie even more than the big holiday meal.
I mean, let’s be honest, most of us probably mix all of our Thanksgiving dishes together on our plates anyway, right? Who doesn’t love to scoop up some turkey, mashed potatoes, gravy and stuffing and eat it all in one bite?
This pot pie is basically a more organized version of that. And it’s baked into a flaky pie crust, which bumps up the Thanksgiving flavors even more!
Traditional shepherd’s pie features a buttery, browned mashed potato topping like this dish has, but doesn’t have a pie crust underneath. Basically this dish is the best of both worlds–pot pie and shepherd’s pie.
As unappetizing as this dish may look when you’re putting it together, it’s absolutely heavenly, and the ultimate post-holiday comfort food.
Like many recipes made from leftovers, you don’t need to use the exact amounts specified in the ingredient list. Rather, use what you have on hand and try to make sure what you add is roughly the right amount to fill your crust.
Sometimes I make this recipe as one big pie, and sometimes, if I’m a little short on leftovers, and I’m not feeding too many people, I’ll assemble this in recipe in individual dishes.
Feel free to adjust amounts and ingredients to make this recipe your own, and use up the leftovers you happen to have on hand. Don’t have leftover veggies? Skip them. Or throw in a handful of frozen corn or beans.
Have leftover green bean casserole? Throw that in instead of plain vegetables. Don’t want to make a pie crust from scratch? Use a pre-made refrigerated crust. This is definitely one of those recipes that’s open to interpretation.
Whatever leftovers you end up using in your Thanksgiving Leftover Shepherd’s Pie, you’re going to love enjoying all the flavors of your holiday feast again in this easy one-dish meal.
Be sure to save this Thanksgiving Leftover Shepherd’s Pie recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Thanksgiving Leftover Shepherd’s Pie
- Pie pan
- Mixing Bowls
- Measuring cups and spoons
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- Pie dough
- Mashed potatoes
- Fresh herbs
- Spices: paprika, onion powder, salt and pepper
- Pastry for a single crust pie
- 3 cups cooked cubed turkey
- 1 cup prepared stuffing
- 1 cup gravy
- 4 cups prepared mashed potatoes, warmed and divided
- 2 cups cooked or frozen vegetables
- 1 teaspoon onion powder
- 1-2 tablespoons chopped fresh herbs
- Salt and pepper to taste
- 1/4 cup butter, cubed
- Paprika, for sprinkling
- Preheat oven to 375 degrees. Arrange the pie crust in a 9-inch pie pan, with some about 1-inch of crust overlapping the edges of the pan.
- In a large bowl, combine the turkey, stuffing, gravy, 1 cup of mashed potatoes, 2 cups vegetables, onion powder, fresh herbs, and salt and pepper if needed, to taste. Spoon the filling in an even layer into the crust and fold the edges of the crust over the filling.
- Spread the remaining mashed potatoes over the filling. Dot with the cubed butter and sprinkle with the desired amount of paprika.
- Bake for 45-50 minutes, or until top is golden and crusty. Reduce bake time accordingly if using smaller individual dishes. Let stand 10-15 minutes before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 78mgSodium: 799mgCarbohydrates: 40gFiber: 4gSugar: 7gProtein: 20g
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Who Dished It Up First: Adapted from Savory Dinner Pies