Description
This Leftover Turkey Shepherd’s Pie is a comforting and hearty dish perfect for using up smoked or regular leftover turkey. It layers a savory turkey and vegetable filling with a creamy mashed Yukon gold potato topping, baked to golden perfection. The filling is enriched with aromatic herbs, Guinness beer, and bone broth, creating deep flavors ideal for a cozy family meal.
Ingredients
Filling
- 2 Cups leftover turkey (smoked or regular), shredded
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Cloves garlic (crushed)
- 1 Yellow onion (diced)
- 1 Teaspoon dried thyme
- 1 Tablespoon fresh sage
- 3 Tablespoons tomato paste
- 3 Carrots (diced)
- 3 Parsnips (diced)
- 2 Stalks celery (diced)
- 2 Tablespoons salted butter (melted)
- 1 Cup Guinness beer
- ½ Cup bone broth
Mashed Potato Topping
- 2 Pounds Yukon gold potatoes (or leftover mashed potatoes)
- ¼ Cup salted butter
- 4 Cloves garlic (crushed)
- 1 Teaspoon Worcestershire sauce
- 2 Tablespoons sour cream
- ½ Teaspoon onion powder
- 1 Pinch salt
- 1 Pinch black pepper
Instructions
- Preheat Oven and Skillet: Preheat your oven to 375°F (190°C). Place a deep cast iron skillet over medium-high heat on the stovetop as the oven warms.
- Sauté Onions and Tomato Paste: Add olive oil to a sauté pan over medium-high heat. Add the diced onions and cook for 3 minutes until translucent. Stir in the tomato paste and cook for about 5 minutes (‘pincé’ stage), allowing the paste to darken and develop flavor. Then add ¼ cup Guinness and melted butter. Continue cooking for 10 minutes to incorporate flavors.
- Boil Potatoes: While the vegetables cook, place peeled and chopped Yukon gold potatoes into a Dutch oven with 4 cups salted water. Bring to a boil and cook for approximately 15 minutes until tender.
- Add Vegetables and Herbs: To the sauté pan with onions and tomato paste, add diced carrots, parsnips, celery, crushed garlic, and dried thyme. Stir and cook for 5 minutes to soften and meld flavors.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add melted butter, crushed garlic, Worcestershire sauce, sour cream, onion powder, thyme, salt, and black pepper. Mash thoroughly until smooth and creamy. Set aside to cool slightly while preparing the filling.
- Simmer Turkey Filling: Add the shredded turkey and fresh sage to the pan with vegetables. Stir well, then pour in the remaining Guinness and bone broth. Bring the mixture to a simmer, reduce heat to medium-low, and cook for 15 minutes to meld flavors and slightly thicken.
- Prepare for Baking: When the filling has about 5 minutes left cooking, transfer the mashed potatoes into a piping bag for neat topping application.
- Assemble Pie: Remove the cast iron skillet from heat and carefully pipe the mashed potatoes over the turkey and vegetable filling, covering the entire surface evenly.
- Bake: Place the skillet in the preheated oven and bake for 30 minutes, or until the mashed potato topping is golden and slightly crisp on top.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley for a pop of freshness before serving.
Notes
- Using leftover mashed potatoes will reduce prep time.
- If Guinness is unavailable, substitute with a dark beer or beef broth for similar richness.
- Ensure potatoes are well drained before mashing to avoid watery topping.
- This dish can be made ahead and reheated in the oven for convenience.
- For a dairy-free version, use vegan butter and omit sour cream.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
