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forkful of creamy turkey shepherds pie
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Leftover Turkey Shepherds Pie

Simple recipe of leftover turkey, mashed potatoes, green beans, carrots, and mushrooms, with a delectable curry-cumin cream-based gravy.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: Easy, Turkey
Servings: 8
Calories: 206kcal
Author: Janna/Fit As A Fiddle Life


  • 1 tbsp olive oil extra virgin
  • 1 cup carrots sliced
  • 1/2 cup onion chopped
  • 1 tbsp garlic minced
  • 1/4 cup flour
  • 1 1/2 cups milk split into 1 1/4 cup and 1/4 cup
  • tbsp mustard Dijon
  • 1 tsp lemon juice
  • 1/2 tsp cumin
  • 1/4 tsp curry
  • 1 tsp rosemary dried
  • 1/4 tsp pepper
  • 2 cups turkey chopped
  • 2 cups green beans cut, canned
  • 1/2 cup mushrooms sliced
  • 3 cups mashed potatoes
  • 1/3 cup Parmesan cheese shredded
  • 1/4 tsp paprika smoked


  • Preheat oven to 350°F.
  • Heat olive oil in a large pan over medium heat.
  • Chop onion, carrot, and mince garlic. Add to frying pan. Cook and stir for 3-5 minutes.
  • Sprinkle flour over vegetables. Stir until coated.
  • Whisk in milk, Dijon mustard, lemon juice, and spices. Stir until a cream sauce forms. Add turkey , green beans, and mushrooms.
  • Spray baking dish with cooking spray. Add turkey mixture.
  • If using leftover mashed potatoes, heat in a pan and stir in 1/4 cup milk to make them a spreadable consistency. Spread mashed potatoes over the turkey mixture, pressing potatoes to edge of pan to seal. Spread shredded cheese over top of the potatoes. Sprinkle with smoked paprika.
  • Place baking dish on the bottom rack of the over. Bake for 30 minutes until bubbling, cheese has melted and brown.


Serving Size = 1 cup


Calories: 206kcal | Carbohydrates: 29g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 153mg | Potassium: 526mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2991IU | Vitamin C: 24mg | Calcium: 134mg | Iron: 1mg