Turkey & Leek Shepherd's Pie

Turkey & Leek Shepherd's Pie

10 Reviews
From: EatingWell Magazine, November/December 1996

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Filling
  • 2 teaspoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, well washed and thinly sliced
  • 1½ cups thinly sliced carrots
  • 3 cloves garlic,minced
  • ⅓ cup dry white wine
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh sage, or ½ teaspoon dried, rubbed
  • 2 cups reduced-sodium chicken broth
  • 2 cups diced cooked turkey, or chicken (see Tip)
  • 1 cup frozen peas
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • Mashed Potatoes
  • 2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
  • ½- ¾ cup nonfat buttermilk, (see Tip)
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 1 large egg, lightly beaten
  • 1 tablespoon extra-virgin olive oil


  • Active

  • Ready In

  1. To prepare filling: Preheat oven to 425°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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • 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 information

  • Per serving: 322 calories; 7 g fat(1 g sat); 5 g fiber; 42 g carbohydrates; 22 g protein; 59 mcg folate; 78 mg cholesterol; 6 g sugars; 0 g added sugars; 6,107 IU vitamin A; 38 mg vitamin C; 74 mg calcium; 3 mg iron; 508 mg sodium; 1,036 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (63% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 2 lean meat

Reviews 10

November 30, 2013
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By: EatingWell User
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!
November 04, 2012
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By: gleason.jessica
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
March 12, 2012
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By: EatingWell User
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!
November 27, 2011
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By: EatingWell User
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!
November 26, 2011
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By: ljp555
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!
November 01, 2010
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By: melissa_mann
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 !
October 09, 2010
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By: mcjustindrew
does anyone know what a serving of this is?
March 22, 2010
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By: EatingWell User
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!
September 28, 2009
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By: EatingWell User
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
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