Leftovers are great until they aren’t. The day after Thanksgiving, most of us want a hot, complete meal that clears space in the fridge and tastes as good as the big dinner. Turkey Shepherd’s Pie does the job. It gathers roasted turkey, mixed vegetables, savory gravy, and a lid of mashed potatoes into one practical casserole that bakes up crisp on top and creamy underneath. It is familiar, flexible, and easy to portion for lunches through the weekend.
This version keeps the spirit of shepherd’s pie while working with what you likely have on hand. If you are short on gravy, you will make a quick pan sauce. If you used up the mashed potatoes, you will whip a fast batch with pantry staples. The filling is rich but not heavy, the potatoes brown instead of sinking, and the whole dish slices cleanly after a brief rest. The method and ingredient notes below aim to help you get dependable results every time you make it.
The article includes a full recipe card with equipment, timing, US and metric measurements, step by step directions, storage guidance, and nutrition. Keep reading for technique tips and smart substitutions, then jump straight into the recipe when you are ready to cook.
Why This Works For The Day After
The challenge with next day casseroles is moisture balance. Roasted turkey can be lean and a little dry, leftover vegetables can be watery, and yesterday’s mashed potatoes can firm up when cold. This approach solves all three:
- The turkey is folded into a gently thickened gravy that clings to the meat rather than pooling at the bottom of the dish.
- The vegetable mix is sautéed to drive off excess moisture before it meets the sauce.
- The mashed potato topping is loosened with a little warm dairy or broth so it spreads smoothly and browns instead of cracking.
The result is a cohesive filling with a creamy top that can be scooped or sliced. If you want the top extra golden, a quick brush of melted butter right before the casserole goes under high heat gives you those browned peaks everyone goes for first.
Ingredient Notes And Smart Substitutions
Turkey
Any cooked turkey works. Light meat stays tidy in cubes. Dark meat shreds nicely and brings more flavor. Aim for about 4 cups cooked turkey, roughly 1 pound or 450 to 560 grams depending on how it is cut. If you are short on turkey, supplement with chopped mushrooms or a can of drained white beans for body.
Vegetables
Classic shepherd’s pie uses onion, carrots, celery, and peas. Corn adds sweetness. If you have leftover roasted vegetables, chop them small and fold them in after sautéing the aromatics. Frozen mixed vegetables save time and work fine. If you use frozen peas or corn, keep the pan hot and stir just until thawed so they do not water down the sauce.
Gravy Or Quick Pan Sauce
Leftover turkey gravy is ideal. You need about 2 cups or 480 milliliters. If you do not have gravy, make a quick sauce with turkey or chicken broth, a cornstarch slurry, Worcestershire sauce, tomato paste for depth, and fresh or dried herbs. The gravy should be glossy and coat a spoon.
Mashed Potatoes
Leftover mashed potatoes are the point, but if you are out, fresh mash takes only a few minutes in a pot of salted water. Yukon gold potatoes deliver a creamy, fluffy top. If your potatoes are cold and stiff, warm a splash of milk or broth and stir it in so the topping spreads easily.
Cheese
Grated cheddar or gruyere melts into a flavorful crust. Use it if you have it. Skip it for a lighter top. Parmesan adds a salty finish without much weight.
Herbs And Seasoning
Sage, rosemary, and thyme match holiday flavors and lift the turkey. A little garlic and black pepper tie the filling together. Taste the gravy before you add salt. Store bought broth and leftover gravy can already be salty.
Dietary Swaps
For dairy free, use olive oil instead of butter and plant based milk in the mashed potatoes. For gluten free, rely on cornstarch or arrowroot to thicken the sauce and confirm your broth is gluten free. The recipe below flags these adjustments where it matters.
Technique Tips For Reliable Texture
- Sauté the vegetables long enough to soften the onions and cook off moisture. This keeps the filling from separating.
- Thicken the sauce in the pan before it meets the casserole. It should be creamy, not soupy. If it looks thin, simmer another minute.
- Loosen cold mashed potatoes with a little warm liquid. Cold, stiff potatoes tear the filling when you try to spread them.
- Drag a fork across the top to create ridges that brown well. Peaks capture heat and crisp faster than a smooth surface.
- Rest the baked casserole for 10 to 15 minutes. The gravy firms slightly and slices hold their shape.
Make Ahead, Freeze, And Reheat
- Assemble and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time if the dish goes into the oven cold.
- Freeze assembled and unbaked for up to 3 months. Wrap directly against the surface with plastic, then foil, and label. Bake from frozen at 375°F or 190°C covered for 60 to 75 minutes until hot in the center, then uncover for 10 to 15 minutes to brown the top.
- Reheat leftovers covered at 350°F or 175°C until an instant read thermometer in the center reads 165°F or 74°C. Crisp the top uncovered for the last few minutes if you like.
Safety Notes
Cool leftovers quickly in shallow containers. Do not leave cooked turkey at room temperature for more than 2 hours. When reheating, verify the center reaches 165°F or 74°C.
What To Serve With It
A bright, crunchy salad cuts the richness and uses what is left in the crisper. Think thinly sliced cabbage with apple cider vinegar or a handful of arugula with lemon. Cranberry sauce on the side is classic and makes every bite taste fresh.
Day After Thanksgiving Turkey Shepherd’s Pie
Equipment
- 9 by 13 inch baking dish or any 3 quart casserole, about 23 by 33 centimeters
- Large skillet or sauté pan
- Medium saucepan if making quick gravy
- Potato masher or ricer if making fresh mash
- Measuring cups and spoons
- Heatproof spatula and wooden spoon
- Instant read thermometer, useful for reheating
Yield, Time, And Nutrition
- Servings: 8
- Prep time: 25 minutes if using leftover potatoes and gravy, 45 minutes if making both fresh
- Cook time: 30 to 35 minutes
- Total time: 55 to 80 minutes, depending on what you make from scratch
Approximate per serving nutrition for the base version with cheese: 490 calories, 23 g protein, 21 g fat, 47 g carbohydrates, 5 g fiber, 980 mg sodium. Values vary by ingredients and brands.
Ingredients
For the mashed potato topping
- 6 cups mashed potatoes, warmed so they spread easily, about 1.4 kilograms
- If making fresh: 3 pounds Yukon gold potatoes, 1.36 kilograms, peeled and cut in chunks
- 6 tablespoons unsalted butter, 85 grams
- 1 cup milk or half and half, 240 milliliters, warmed
- 1 teaspoon fine sea salt, 6 grams, plus more to taste
- Black pepper to taste
- Optional for browning: 1 tablespoon melted butter, 14 grams
- Optional cheese crust: 1 cup grated cheddar or gruyere, 100 grams
For the turkey and vegetable filling
- 2 tablespoons unsalted butter or olive oil, 28 grams or 30 milliliters
- 1 large yellow onion, diced, about 2 cups or 300 grams
- 2 medium carrots, diced small, about 1 cup or 130 grams
- 2 ribs celery, diced small, about 1 cup or 100 grams
- 2 cloves garlic, minced, about 10 grams
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, about 1 gram dried
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, about 1 gram dried
- 4 cups cooked turkey, bite size pieces, 560 grams if shredded or 450 grams if cubed
- 1 cup frozen peas, 150 grams, optional
- 1 cup frozen corn, 150 grams, optional
- 2 cups turkey gravy, 480 milliliters, or use the Quick Gravy below
- 1 tablespoon Worcestershire sauce, 15 milliliters
- 1 tablespoon tomato paste, 16 grams
- Salt and black pepper to taste
Quick Gravy if you do not have leftover gravy
- 2 cups low sodium turkey or chicken broth, 480 milliliters
- 2 tablespoons cornstarch, 16 grams, mixed with 3 tablespoons cold water, 45 milliliters, to make a slurry
- 2 tablespoons butter or olive oil, 28 grams or 30 milliliters
- 1 small onion, finely minced, about 1 cup or 150 grams
- 1 teaspoon chopped fresh sage or 1/2 teaspoon dried, about 1 gram dried
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, about 1 gram dried
- 1 teaspoon Worcestershire sauce, 5 milliliters
- 1 teaspoon tomato paste, 5 grams
- Salt and black pepper to taste
Preparation Instructions
If making fresh mashed potatoes
- Cover the potato chunks with cold, generously salted water by about an inch or 2 to 3 centimeters. Bring to a boil, reduce to a gentle simmer, and cook until tender, 15 to 20 minutes. Drain well and return to the hot pot for a minute to steam off extra moisture.
- Add butter and mash until smooth. Stir in warm milk in splashes until the potatoes are creamy and spreadable. Season with salt and pepper. Keep warm over very low heat or cover and set aside. If they thicken as they sit, loosen with a little more warm milk before topping the casserole.
If making quick gravy
- Warm butter or oil in a saucepan over medium heat. Cook the minced onion with a pinch of salt until soft and lightly golden, 6 to 8 minutes. Stir in sage and thyme for 30 seconds.
- Add tomato paste and cook for 30 seconds to take off the raw edge. Pour in the broth and Worcestershire sauce, bring to a simmer, then whisk in the cornstarch slurry. Simmer 1 to 2 minutes until the sauce coats a spoon. Season to taste. If it becomes too thick, whisk in a splash of broth.
Cook the vegetable base
- Heat butter or olive oil in a large skillet over medium. Add onion, carrot, and celery with a pinch of salt. Cook until the onions are translucent and the carrots are tender crisp, 6 to 8 minutes. Stir in garlic, rosemary, and thyme for 30 seconds.
- Add the turkey and stir to warm through. Fold in peas and corn if using and cook just until they lose their chill. Stir in the gravy, Worcestershire, and tomato paste. Simmer 1 to 2 minutes, stirring, until everything is well coated and the mixture is thick but spoonable. Taste and adjust salt and pepper.
Assemble and bake
- Heat the oven to 400°F or 200°C. Lightly grease the baking dish.
- Spread the turkey and vegetable filling in the dish in an even layer.
- Loosen the mashed potatoes with a splash of warm milk or broth if needed so they spread without pulling up the filling. Spoon dollops over the surface, then gently spread to the edges with a spatula to seal in steam. Rough up the top with a fork to create peaks and ridges.
- Sprinkle cheese over the potatoes if using. Brush with melted butter for a deeper golden finish if you like.
- Bake on the middle rack until the filling is bubbling at the edges and the top is golden, 25 to 35 minutes. If the top browns too fast, tent loosely with foil. If you want deeper color at the end, switch the oven to high heat for 1 to 2 minutes, watching closely.
- Rest 10 to 15 minutes before serving so the layers settle.
How To Scale The Recipe
- For 4 servings, halve all ingredients and bake in an 8 by 8 inch pan, about 20 by 20 centimeters. Start checking at 20 minutes.
- For 12 servings, use a deeper 4 quart dish and add 5 to 10 minutes to the bake time.
Flavor Variations
- Mushroom and thyme: Sauté 12 ounces or 340 grams sliced mushrooms with the onions until browned. Reduce or skip the corn. Finish with a squeeze of lemon.
- Green bean and leek: Swap onion for 2 thinly sliced leeks and fold in chopped leftover green bean casserole. Skip extra cheese since the casserole likely has cream already.
- Smoky cheddar: Use smoked cheddar for the topping and add a pinch of smoked paprika to the gravy.
- Herb and lemon: Stir a teaspoon of lemon zest into the potatoes and finish the baked pie with chopped parsley.
- Sweet potato top: Replace half the white potatoes with mashed sweet potatoes for a slightly sweet, golden lid.
Troubleshooting
- Watery bottom: The vegetables were not cooked long enough or the gravy was thin. Next time, simmer the filling a minute more until it visibly thickens.
- Dry turkey: The gravy amount was light for the volume of meat. Add a splash more broth to the filling or dice turkey smaller so it hydrates in the sauce.
- Potatoes sink into filling: The filling was too loose or the potatoes were too thin. Thicken the gravy in the pan before assembling and keep the mash spreadable but not runny.
- Top did not brown: The surface was too smooth or the oven was not hot enough. Rough up the top with a fork and finish with high heat for a minute or two.
Storage And Reheating
- Refrigerate leftovers in a covered dish for up to 3 days.
- Reheat single portions in the microwave until hot, then return to the oven or toaster oven for a few minutes to re crisp the top.
- For the whole dish, cover and warm in a 350°F or 175°C oven until the center reads 165°F or 74°C. Uncover near the end to brown.
Budget And Waste Tips
- Chop turkey evenly so small bits do not overcook while larger chunks stay dry.
- Use frozen vegetables to keep cost down and reduce prep time.
- Refresh dry mashed potatoes with hot broth instead of milk if dairy is tight.
- Freeze leftover gravy in small containers right after Thanksgiving so you can thaw just what you need later.
Simple Salad To Pair
If you want a quick side, toss shredded cabbage with apple cider vinegar, olive oil, salt, pepper, and a pinch of sugar. Add sliced apples or leftover herbs if they are around. The crunchy, tart salad balances the warm casserole without more stove time.
Recipe Card Summary
Day After Thanksgiving Turkey Shepherd’s Pie
Equipment: 9 by 13 inch or 3 quart baking dish; large skillet; saucepan if making gravy; potato masher; measuring set; spatula.
Servings: 8
Times: Prep 25 minutes with leftovers or 45 minutes if making potatoes and gravy fresh. Bake 30 to 35 minutes. Total 55 to 80 minutes.
Ingredients
Mashed potato topping
- 6 cups mashed potatoes, warmed, 1.4 kg
- If making fresh: 3 lb Yukon gold potatoes, 1.36 kg; 6 tbsp butter, 85 g; 1 cup milk or half and half, 240 ml; 1 tsp salt, 6 g; pepper
- Optional: 1 tbsp melted butter, 14 g
- Optional: 1 cup grated cheddar or gruyere, 100 g
Filling
- 2 tbsp butter or olive oil, 28 g or 30 ml
- 1 large onion, diced, 300 g
- 2 carrots, diced, 130 g
- 2 ribs celery, diced, 100 g
- 2 cloves garlic, minced, 10 g
- 1 tsp fresh rosemary or 1/2 tsp dried, about 1 g dried
- 1 tsp fresh thyme or 1/2 tsp dried, about 1 g dried
- 4 cups cooked turkey, 450 to 560 g
- 1 cup peas, 150 g, optional
- 1 cup corn, 150 g, optional
- 2 cups turkey gravy, 480 ml, or Quick Gravy
- 1 tbsp Worcestershire sauce, 15 ml
- 1 tbsp tomato paste, 16 g
- Salt and pepper to taste
Quick Gravy
- 2 cups broth, 480 ml
- 2 tbsp cornstarch, 16 g, plus 3 tbsp cold water, 45 ml
- 2 tbsp butter or olive oil, 28 g or 30 ml
- 1 small minced onion, 150 g
- 1 tsp sage, or 1/2 tsp dried
- 1 tsp thyme, or 1/2 tsp dried
- 1 tsp Worcestershire, 5 ml
- 1 tsp tomato paste, 5 g
- Salt and pepper to taste
Instructions
- Heat oven to 400°F or 200°C. Grease the baking dish.
- If making fresh potatoes, boil, mash with butter and warm milk, and season. Keep warm.
- If making Quick Gravy, cook the minced onion in butter or oil until soft. Add herbs and tomato paste. Add broth and Worcestershire, then whisk in the cornstarch slurry. Simmer to thicken. Season.
- For the filling, sauté onion, carrot, and celery in butter or oil until tender. Add garlic, rosemary, and thyme. Stir in turkey, peas, and corn. Pour in gravy, Worcestershire, and tomato paste. Simmer 1 to 2 minutes until creamy. Adjust seasoning.
- Spread the filling in the dish. Loosen mashed potatoes with a splash of warm liquid if needed and spoon over the top. Create ridges with a fork. Add cheese if using. Brush with melted butter if you want deeper browning.
- Bake 25 to 35 minutes until bubbling with a golden top. Rest 10 to 15 minutes. Serve warm.
Nutritional Information per Serving, Approximate
Calories 490, Protein 23 g, Total Fat 21 g, Saturated Fat 11 g, Carbohydrates 47 g, Fiber 5 g, Total Sugars 6 g, Sodium 980 mg.
Final Notes
This is a leftovers recipe that respects your time and the food you already cooked. Keep the method, swap the details to match what you have, and you will get a casserole that tastes intentional rather than patched together. The steps are simple, the ingredients are flexible, and the payoffs are big. A crisp top, a savory center, and a clean fridge shelf.
