Leftovers are as much a part of thanksgiving as the turkey. This Creamy Turkey Shepherd’s Pot Pie topped with cheese, bacon and creamy mashed potato, and then baked until the potatoes turn a light golden brown is one spectacular thanksgiving leftover makeover dish that will have you counting down the days for
thanksgiving the day after thanksgiving!
My thanksgiving leftover makeovers are just as popular as my thanksgiving spread itself! Last year, these Turkey Filo Cigars were a hit, as were this savory bread pudding! But this Creamy Turkey Shepherd’s Pot Pie… this is one of a kind. All the lip-smacking flavors and comfort of thanksgiving in a Turkey Pot Pie with a cheesy, bacon studded, creamy mashed potato topping! So loosen up that belt buckle and let’s get to work, shall we? 🙂
Diced leftover roasted turkey, leftover roasted vegetables (maybe some extra peas too), leftover gravy, some extra ham or bacon, and anything else that was leftover from your thanksgiving feast in one incredible pot pie! Shepherd’s pie? pot shepherd’s pie? Shepot’s pie? Ok, shepherd’s pot pie then.
I had to repeatedly slap away hands until I finished taking photos for this one. And the best thing is that it’s not really even a recipe, just one fantastic way to bring your thanksgiving leftovers to life again! There are just a few things you need to get right though.
- You need a good amount of protein (I used a mix of turkey and ham – but you can use chicken or turkey, mixed with bacon or ham).
- Roasted veges – If you don’t have any leftover roasted veges, you can use frozen mixed vegetables instead. I would add some roasted brussels sprouts (chopped roughly), roasted carrots, even leftover green bean casserole! YUM!
- Creamy factor – I used full cream milk and chicken stock, thickened with corn starch (which keeps this dish gluten free). You can instead use a roux made with flour, or even use leftover gravy for part of that creaminess. Plus, it’s tons of EXTRA flavor!
- Have leftover stuffing/dressing? You can mix things up and add the dressing over one half of this turkey shepherd’s pot pie, and mashed potatoes over the other half! Or if you love stuffing instead, just scrap the mashed potatoes altogether and cover it with stuffing instead.
With so many ways to customize this delicious leftover makeover creamy turkey shepherd’s pot pie, you’ll find yourself enjoying this dish any time of the year! Even Mr K, who isn’t the biggest fan of mashed potatoes, couldn’t get enough of it. I’m honestly not sure what to call this – a turkey shepherd’s pie with creamy mashed potatoes on top, or a turkey pot pie with ultra creamy turkey filling? Regardless, this turkey pot pie is nothing if not an excess of flavor and the spirit of the holidays. So go ahead, get a spoon and fork and dig in!
Making this dish Allergy-friendly
- The mashed potato topping makes this pie gluten free.
- You can also eliminate the cheese and substitute the milk with a plant based milk to make this recipe dairy free as well.
Creamy turkey and roasted vegetable filling topped with cheese and bacon and creamy mashed potato, and then baked until the potatoes turn a light golden brown. My favorite part was actually the crispy mashed potato edges that get browned and caramelized with bubbling creamy filling just under the surface. There may or may not have been a fork fight between my hubs and myself to claim those caramelized morsels of heaven (there was).
- ½ medium onion chopped finely
- 3 - 4 garlic cloves chopped
- 8 oz of mushrooms chopped
- 1 tsp dried thyme
- ½ tsp of cayenne pepper
- ½ tsp black pepper
- 2 tsp sugar
- 3 tbsp cornstarch (cornflour)
- 2 cup of milk or half and half (for a creamier version)
- ½ - ¾ cup stock or water or leftover gravy
- 1 lb left over cooked turkey, cut into cubes/chunks
- 2 ½ cups of leftover roasted vegetables, chopped (I used roasted carrots and frozen peas)
- ½ cup of left over ham (optional)
- Salt to taste
- More stock/water to thin it out if needed
- 2 ½ - 3 cups creamy mashed potatoes
- 1 - 2 serrano/jalapeno peppers, chopped (deseeded if you prefer less heat)
- 1 ½ cups of shredded pepper jack cheese
- 4 strips of bacon, chopped and cooked
- Salt and pepper
- Place 2 - 3 tbsp of oil or butter in a large pot and heat over medium heat.
- Add the onions and garlic and saute to soften the onions. Add the mushrooms, thyme, cayenne pepper, black pepper and sugar. Saute the mushrooms until they soften.
- Dissolve the cornstarch in the milk and add it to the mushroom mixture, along with stock and leftover turkey and ham.
- Let the liquid simmer (uncovered), until it thickens. While the turkey filling is being cooked, preheat oven to 350°F/180°C.
- Once the turkey filling has thickened and is creamy, add the vegetables and simmer until the vegetables are heated through.
- Season to taste.
- Transfer the filling to a buttered, oven-proof dish.
- Sprinkle half of the shredded cheese over the turkey filling.
- Dollop the prepared mashed potato mix (recipe below) over the turkey filling and carefully spread it evenly.
- Use a fork to create a grooved pattern on the surface (as seen in the pictures).
- Bake in the oven for 30 minutes until the mashed potatoes start to caramelize and turn a golden brown and the filling is bubbling along the edges.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve warm.
- Place the leftover mashed potatoes in a bowl. Add half of the shredded cheese, chopped jalapeno, chopped bacon, and mix to combine. Season with salt and pepper to taste.
- Set aside until the filling is ready.
If you love stuffing/dressing, add that to the top of the turkey filling instead of mashed potatoes.
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