Turkey Shepherd’s Pie

Here’s a terrific new recipe I’ve just tried that turned out very well! In fact, my American cousins might want to keep handy for next week if they want to try something a little different with leftover turkey. The original recipe came from Delish, a favourite source of mine, but I swapped out ground turkey for chopped leftover white and dark turkey meat and I added a few other flourishes based on comments.

In the Great White North, where I reside, Thanksgiving has come and gone, and the first snow has already fallen and melted away.

This year, our oldest daughter invited friends of hers to turkey day dinner. Our guests were all going to be university students so, we were planning to offer leftovers to each. By a twist of fate (that was no one’s fault!), we were 6 people shy of a planned 11 for dinner so our twenty three pound bird left behind a lot more than expected.

Open-faced toasted sandwiches with gravy: check! Turkey Tetrazini: check! Turkey Fritatta: check! Mixed greens with cranberries, goat cheese and turkey: check! Even after all my old faves I still had close to two pounds of beautiful white and dark meat in the freezer. I let a week or so tick by and then I pounced.

I was thinking Turkey Pot Pie until I saw this recipe. I’m so glad we gave it a try. I hope you will too!



  • 1 1/2 lb. potatoes, peeled and chopped (Russets worked wonderfully)
  • Kosher Salt to taste 
  • 4 tbsp. melted unsalted butter  
  • 1/4 c. heavy cream
  • 1/4 c. Greek Yogurt (or sour cream) 
  • Freshly ground black pepper 
  • 1 1/4 c. shredded Monterey Jack, divided
  • ½ c. shredded Parmigiano Reggiano


  • 1 tbsp. extra-virgin olive oil 
  • 1 large onion, chopped  
  • 2 carrots, peeled and chopped 
  • 2 small parsnips, peeled and chopped 
  • 4 cloves garlic, minced 
  • 1 tsp. fresh thyme 
  • 1 tsp. fresh sage, minced 
  • 3/4 c. dry white wine
  • 1 1/2 lb. ground turkey 
  • 3 tbsp. all-purpose flour 
  • 3/4 c. low-sodium chicken broth (Turkey if you can find it) 
  • 1 c. Frozen peas
  • 1 tbsp. freshly chopped parsley, for garnish 


Let pie stand for 5 minutes before serving
Makes about 6 servings

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