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Curried Turkey Shepherd’s Pie {Thanksgiving Leftover Recipe}

  • Author: Diana of
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x


Curried Turkey Shepherd’s Pie Here’s an easy way to put a unique flavor twist on your Thanksgiving or Christmas turkey leftovers – Curried Turkey Shepherd’s pie. If you’re looking for a use for frozen cooked turkey, especially, this dish is the one for you! And to be doubly-effective, you can also use leftover mashed potatoes! Hearty, cozy, and delicious. And the secret ingredient is so simple – curry powder! I already can’t wait to make this one again! Hope you like it as much as we did. Cook time : approximately 1 hour (including stove-top and baking time) Serves : 4


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium/large onion, chopped
  • 2 stalks celery, chopped
  • 1/23/4 cup carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt, plus additional, to taste
  • 1/4 teaspoon pepper, plus additional, to taste
  • 1 teaspoon curry powder (for a light flavor, use more for a stronger taste)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth/stock
  • 23 cups cooked turkey (depending on how many leftovers you have)
  • 3/4 cup frozen peas
  • about 46 cups prepared mashed potatoes (depending on how big your baking dish is and how thick of a layer of potatoes you want…and how many leftovers you have)
  • fresh parsley, chopped, optional, for garnish


  1. Pre-heat oven to 350 degrees F. Spray a pie dish or round casserole dish with non-stock spray.
  2. Pre-heat oil in a large pan over medium heat. Add onion, celery, carrots, garlic, salt, and pepper and cook until onions are translucent, stirring occasionally, about 5 minutes.
  3. Stir in curry powder and cook for 1 minute.
  4. Add butter and flour and cook for 2-3 minutes, whisking constantly.
  5. Whisk in chicken broth/stock, scraping up brown bits from the bottom of the pan. Continue cooking until mixture thickens up, stirring occasionally, about 4-5 minutes.
  6. Stir in turkey and peas. Pour into prepared baking dish. Top with mashed potatoes, adding a layer as thick or thin as you’d like. Note: the turkey mixture was pretty wet, so I didn’t really spread it on. I sort of dropped small bits all around and gently spread the top a bit.
  7. Bake until sides are bubbly, about 30 minutes.
  8. Cool for at least 5 minutes and (carefully!) serve and enjoy! If using, garnish with fresh parsley.

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