Savory Shepherd's Pie

6 servings
Leftover mashed potatoes are the worst. They’re dry and bland, and if you’re like us, there are always TONS leftover. This recipe whips those tired mashed potatoes into a savory pie your family is sure to love. Plus, you can put a dent in that pile of leftover turkey!



  • 3
    tbsp olive oil
  • 1 ½
    cup onions, diced
  • 1 ½
    cup carrots, diced
  • 1
    clove garlic, chopped
  • 2
    tbsp butter
  • 3
    tbsp flour
  • ½
    cup white cooking wine
  • 1 ½
    cup chicken stock
  • 1
    cup frozen peas
  • 2
    cups leftover turkey, diced
  • 1
    tsp fresh thyme
    Salt and pepper to taste
  • Topping:

  • 4
    cups leftover mashed potatoes
  • 1-4
    tbsp heavy cream (as needed)
  • ½
    cup grated parmesan cheese
    9x9 baking dish
    Fresh thyme for garnish (optional)



  • 1 Preheat oven to 400º F. 
  • 2 In a large skillet, heat olive oil over medium-high heat. Add onions and carrots, and cook for 10 minutes or until soft. Stir in garlic and cook for a minute more.
  • 3 Add butter and flour, and stir to achieve a paste-like consistency. Add the white cooking wine, and stir until it looks like a sauce. 
  • 4 Add the chicken stock, and cook for a few minutes until the sauce has a nice thick consistency. 
  • 5 Add peas, turkey, thyme, salt and pepper to taste.


  • 1 Pour the prepared mixture into a 9x9 baking dish.
  • 2 In a bowl, stir 1-4 tablespoons of heavy cream and grated parmesan cheese into the mashed potatoes. 
  • 3 Spread in an even layer on top of the filling, and bake at 400º for 15 minutes.
  • 4 Then broil for a minute or two until the pie is a nice golden brown on top. Garnish with extra thyme. 


Let the pie cool before serving, so it doesn’t fall apart on your plate!