Turkey Leftovers Shepherd’s Pie


  • 3 tbsp unsalted butter (2 tbsp melted)
  • 1 large onion, chopped
  • 2 large carrots, cut into 3/4″ chunks
  • 2 tbsp tomato paste
  • kosher salt and freshly ground pepper
  • 2 cups finely minced cooked leftover turkey meat (1 lb ground turkey if not using leftovers)
  • 2 tsp fresh thyme
  • 1 cup dark porter beer or Guinness
  • 1/2 cup water
  • 1/2 cup mustard: try Sierra Nevada Mustard with Porter or Lakeshore Mustard With Irish Stout
  • 2 tbsp flour
  • 3/4 cup frozen peas
  • 2 cups leftover mashed potatoes (or 1 large russet potato, sliced thinly, arranged in overlapping circles)


Preheat oven to 400 degrees. Saute onions and carrots in a pan over medium-high heat in 1 tbsp butter until onion is soft. Season with salt and pepper and stir in tomato paste. Add thyme and beer and bring to a boil. Cook about 2 minutes until sauce is reduced. Stir flour into pan. Now add water and mustard and let sauce thicken for a minute or two and add peas. Place minced leftover turkey at the bottom of 2 quart baking dish. Add mixture from pan to baking dish. Top with potatoes. Season topping with salt & pepper. Bake about 40 minutes, or until potato topping is browned around the edges. Serves 6.

Mrs. Mustard says: Try throwing in all of your leftover holiday vegetables… green beans (even with the mushroom sauce), pearl onions, brussel sprouts, etc. The more the merrier! And how about using leftover stuffing in place of the potato topper?…

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