The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce. The dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1996
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Ingredients

Filling
Mashed Potatoes

Directions

Instructions Checklist
  • To prepare filling: Preheat oven to 425 degrees F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.

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  • Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.

  • Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.

  • To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from the heat.

  • Mash the potatoes with a potato masher or whip with an electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon oil.

  • Spread the potatoes on top of the turkey mixture. With the back of a spoon, make decorative swirls. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes.

Tips

Equipment: 10-inch pie pan or other 2-quart baking dish

Tips: Use leftover roasted turkey or chicken. Or to poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts

321.5 calories; protein 21.9g 44% DV; carbohydrates 42.1g 14% DV; exchange other carbs 3; dietary fiber 4.6g 18% DV; sugars 6.1g; fat 6.8g 10% DV; saturated fat 1.4g 7% DV; cholesterol 78.5mg 26% DV; vitamin a iu 6106.5IU 122% DV; vitamin c 37.8mg 63% DV; folate 58.7mcg 15% DV; calcium 73.9mg 7% DV; iron 3.1mg 17% DV; magnesium 36.2mg 13% DV; potassium 1036.4mg 29% DV; sodium 508mg 20% DV; thiamin 0.2mg 16% DV.

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/30/2013
Delicious and easy! I happened to have a leek handy and made this according to the recipe (with perhaps not exact measurements). It was a delicious comfort meal for the day after Thanksgiving. Light and flavorful. Perfect! Read More
Rating: 4 stars
11/04/2012
Huge hit! I used the meat from shredded chicken thighs that I cooked with garlic in the crockpot (no leftover turkey yet) and frozen shelled edamame instead of peas and this turned out pretty good! My husband LOVED it I thought it was a little bland. The potato topping is really good and it's hard to believe that there's no butter in it but the dish is missing something. It was better leftover but I may try substituting a Spanish or sweet onion for the leeks next time to tweak what's missing in the flavor. Pros: tastes great healthy Cons: May need more salt Read More
Rating: 4 stars
03/12/2012
Have made this 2x and used ground turkey both times. We have enjoyed it as much as regular shepards pie. I like the use of leeks in this recipe as opposed to using onions. Have also added mushrooms once...yummy! Read More
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Rating: 5 stars
11/27/2011
Surprisingly Easy and Flavorful I was so surprised at how easily this dish came together. It was bursting with flavor. I might go lighter on the mashed potatoes next time around but there will absolutely be a next time around for this recipe. Delicious! Read More
Rating: 5 stars
11/27/2011
Yummy flexible recipe I didn't make this recipe exactly but I used it as a guideline for a casserole I made using Thanksgiving leftovers. I used green onions and 1/2 sweet onion instead of leeks chopped spinach instead of peas gravy and water instead of broth and flour sweet potatoes instead of white potatoes. It was really tasty and hearty! Read More
Rating: 4 stars
10/30/2011
Very good! A little labor intensive and I felt like I was dirtying every dish in the house but it was worth it! Nice sized portions! jaime Des Moines IA Read More
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Rating: 4 stars
10/30/2011
This is the best leftover turkey recipe I have ever made. I never thought of turkey shepherd's pie but it sure beat regular shepherd's pie. Susan Vienna VA Read More
Rating: 4 stars
10/30/2011
This was some of the best shepherd's pie I've made! My husband and I stuffed ourselves on it! I used a frozen veggie medley of corn peas carrots and green beans as well as some fresh carrots. I also added grated Gruy re cheese to the top about 5 min before taking it out of the oven and that made the dish! Can't wait to make it again! Read More
Rating: 4 stars
10/29/2011
does anyone know what a serving of this is? Read More
Rating: 4 stars
10/29/2011
We made this last night but used sweet potatoes instead it was amazing! It was easy to make and the sweet potatoes gave it some extra flavor and vitamins! Read More