Turkey Shepherd's Pie with Stuffing Crust
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Turkey Shepherd's Pie with Stuffing Crust

A comforting twist on a classic shepherd's pie, featuring a crust made from your favorite stuffing and a hearty filling of turkey and vegetables.

AmericanOmnivoreDinnerThanksgiving
By Riley S
60 minPrep
75 minCook
~2.5 hrTotal
6Servings
450Calories

Ingredients

  • Yukon Gold Potatoes2 each
  • Russet Potatoes2 each
  • Butter2 ounces
  • Milk1 cup, warmed
  • Fat3 tablespoons
  • Onion1 medium, finely diced
  • Celery1 large rib, finely diced
  • Carrots1 large, finely diced
  • Poultry Seasoning1 teaspoon
  • All Purpose Flour2 tablespoons
  • Chicken Or Turkey Stock1-1 1/2 cups
  • Sweet Potatoes1/2 cup, diced
  • Chicken Or Turkey2-3 cups, diced
  • Frozen Peas1 cup
  • Dried Cranberries1/2 cup
  • Turkey Or Chicken Broth1/2 cup
  • Saltto taste
  • Pepperto taste

This Turkey Shepherd's Pie with Stuffing Crust combines the rich flavors of turkey and veggies with the delightful texture of a stuffing crust. It’s an excellent way to repurpose leftover stuffing into a new, delicious dish. The savory filling, made with lean turkey, sweet potatoes, and peas, sits atop a golden-brown layer of stuffing, giving this dish both flavor and substance.

To prepare, you’ll blend leftover stuffing with broth to create a crust that holds the filling perfectly. The filling consists of sautéed mirepoix, cooked turkey, and sweet potatoes, all mixed with a creamy potato mash on top. This combination ensures each bite is satisfying and packed with flavor. The dish is baked until bubbling and golden, making it an impressive centerpiece for any meal.

For best results, allow the pie to rest after baking. This helps the filling set and makes slicing easier. You can also make this dish ahead of time; just assemble it and refrigerate until you're ready to bake. Enjoy this shepherd's pie with a light salad or steamed vegetables for a complete meal.

Storing leftovers? Keep the pie covered in the fridge for up to three days. Reheat in the oven for the best texture, or microwave if you're short on time. This shepherd's pie is not only delicious but also versatile, making it a great option for any occasion!

Substitutions

  • Stuffing: Use gluten-free stuffing or mashed potatoes for a different crust.
  • Chicken/Turkey: Swap with cooked lentils for a vegetarian version.
  • Milk: Substitute with unsweetened almond milk or any non-dairy milk.
  • Sweet Potatoes: Use regular potatoes if sweet potatoes are unavailable.

Instructions

  1. Prepare the Stuffing Crust

    30 min

    Chop the leftover stuffing into manageable chunks and place in a food processor. Add 1/4 cup of broth, pulse until slightly chunky, then add more broth if needed to achieve a sticky consistency. Lightly spray a deep-dish pie pan with cooking spray, then press the stuffing mixture into the pan evenly, forming a crust about 1/4" thick. Bake in a preheated 350°F oven for 30 minutes until the crust is dry and golden.

  2. Cook the Potatoes

    15 min

    Peel and dice the Yukon Gold and Russet potatoes into 1" pieces, placing them in a pot of cold water. Season with salt and pepper, then bring to a boil. Once boiling, reduce heat and simmer for about 12 minutes until tender. Drain the potatoes, cover, and allow to dry over medium-low heat for 5 minutes.

  3. Mash the Potatoes

    10 min

    Using a potato masher, mash the cooked potatoes until smooth. Mix in butter, and gradually add warmed milk until the desired consistency is reached. Season with additional salt and pepper to taste, then cover and set aside to keep warm.

  4. Sauté the Vegetables

    5 min

    In a large sauté pan, heat fat over medium heat until shimmering. Add the finely diced onion, carrot, and celery along with salt, pepper, and poultry seasoning. Sauté for about 5 minutes until the vegetables are softened and translucent.

  5. Make the Filling

    10 min

    Stir in flour to the sautéed vegetables and cook for another 2 minutes. Gradually add chicken stock while stirring, bringing the mixture to a boil. Add sweet potatoes and cook for an additional 5-7 minutes. Finally, mix in the chicken or turkey, peas, and cranberries, stirring well to combine.

  6. Assemble the Pie

    60 min

    Spread the filling evenly into the prepared stuffing crust. Top with the mashed potatoes, creating a swirled effect if desired. Tent the pie with foil and bake at 400°F for 30 minutes, then remove the foil and continue baking at 375°F for another 30 minutes until golden and bubbly.

  7. Rest and Serve

    20 min

    Take the pie out of the oven and cover it loosely with foil. Allow it to sit for 15-20 minutes before slicing and serving to help it set up nicely.

FAQ

Yes, you can assemble the pie and refrigerate it until you're ready to bake. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.

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