Thanksgiving Shepherd’s Pie With Stuffing Crust Recipe

I turned Thanksgiving Leftovers into a Thanksgiving Turkey Shepherd’s Pie with a stuffing crust that hides an unexpected layer of shredded turkey, savory gravy and tender vegetables.

I never thought a shepherd’s pie could feel like Thanksgiving until I pressed prepared stuffing into a crisp crust and tucked a pile of chopped cooked turkey into the center. The idea is ridiculous and comforting at once, like a mashup that somehow works, and I was surprised at how many people asked for seconds without even knowing whats in it.

There are little surprises as you slice through the top and a warm turkey center waits below, you will want to serve it at any post-holiday meal. It’s my go to for Thanksgiving Leftovers.

Ingredients

• Stuffing: Savory bread mix adds carbs and fiber, salty buttery flavor, gives crusty texture.
• Turkey: lean protein that keeps you full, low fat if skin removed, savory taste.
• Potatoes: starchy carbs, comfort food, give creamy mouthfeel, offer potassium and vitamin C.
• Butter: adds richness, saturated fats, carries flavor, use less if worried about health.
• Peas: small pop of sweetness, fiber and plant protein, bright color and texture boost.
• Carrots: add sweetness, beta carotene, vitamin A, a crunchy contrast when not overcooked.
• Cheese: optional sharp cheddar melts for tangy richness, adds calcium and umami punch.

Ingredient Quantities

• 6 cups prepared stuffing about one 6 ounce boxed mix made with butter and 1 1/2 cups turkey or chicken stock
• 1 large egg beaten
• 6 tablespoons unsalted butter divided
• 4 cups cooked turkey chopped or shredded
• 1 medium onion finely chopped
• 1 cup carrots diced
• 1/2 cup celery diced
• 2 cloves garlic minced
• 2 tablespoons all purpose flour
• 1 to 1 1/2 cups turkey or chicken gravy
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 cup frozen peas thawed
• 3 pounds russet or Yukon Gold potatoes
• 1/2 cup heavy cream or whole milk
• 1/2 cup milk (extra for mashing if needed)
• 1/2 cup shredded sharp cheddar cheese optional
• Kosher salt and freshly ground black pepper
• Fresh parsley chopped for garnish optional

How to Make this

1. Preheat oven to 400 F. Peel and quarter the potatoes, cover with cold salted water and boil until fork tender, about 15 to 20 minutes.

2. While the potatoes cook, heat 2 tablespoons of the butter in a large skillet over medium heat, sauté the onion, carrots and celery until softened about 6 to 8 minutes, add the garlic and cook 30 seconds more.

3. Sprinkle the flour over the vegetables, stir and cook a minute, then slowly stir in 1 to 1 1/2 cups turkey or chicken gravy, add the Worcestershire sauce, thyme, sage, and season with kosher salt and black pepper, simmer until thickened and glossy.

4. Stir in the chopped or shredded turkey and the thawed peas, taste and adjust seasoning, then remove from heat.

5. In a bowl mix the 6 cups prepared stuffing with the beaten egg until it holds together, press this mixture firmly into the bottom and up the sides of a 9 by 13 baking dish to make a crust.

6. Drain the potatoes and mash them with 3 tablespoons of the butter, 1/2 cup heavy cream or whole milk and up to 1/2 cup extra milk if needed for creamy texture, season with salt and pepper and fold in the shredded cheddar if using.

7. Spoon the turkey and veggie filling into the stuffing crust and spread into an even layer, then dollop or pipe the mashed potatoes over the filling and spread to seal the edges so the filling wont leak.

8. Melt the remaining 1 tablespoon butter and brush it over the mashed potato top, sprinkle a little extra cheddar if you like.

9. Bake for 25 to 30 minutes until the filling is bubbly and the stuffing crust and potato top are golden, if you want more browning place under the broiler for 2 to 3 minutes watching closely, let rest about 10 minutes, garnish with chopped parsley before serving.

Equipment Needed

1. 9 by 13 baking dish for the stuffing crust and baking
2. Large pot for boiling the potatoes
3. Colander to drain the potatoes
4. Large skillet or frying pan for the veggies and filling
5. Mixing bowls one medium one large for stuffing mix and mashed potatoes
6. Potato masher or ricer for smooth mash
7. Measuring cups and spoons for gravy milk and seasonings
8. Wooden spoon or silicone spatula for stirring and scraping
9. Pastry brush plus a piping bag or large zip top bag for dolloping or piping the potatoes

FAQ

Thanksgiving Shepherd’s Pie With Stuffing Crust Recipe Substitutions and Variations

• Stuffing crust: swap the boxed bread stuffing for cornbread stuffing (same volume) for a sweeter, heartier crust, or stir 4 cups seasoned panko breadcrumbs with a couple tablespoons melted butter plus about 1/2 cup stock to press into the pan instead.
• Turkey: use rotisserie or leftover roast chicken in the same amount, its basically the same; for a vegetarian option try cooked mushrooms mixed with 1 cup cooked lentils for a meaty texture.
• Gravy: no jar gravy? whisk 1 to 1 1/2 cups chicken or vegetable broth with 2 tablespoons flour (or cornstarch slurry) in the pan drippings, or use a mushroom gravy or good quality store bought brown gravy.
• Potatoes: swap mashed russet/Yukon for mashed sweet potatoes or a cauliflower mash (steam florets, blend with a splash of milk and butter) for a different but delicious topping.

Pro Tips

1) Press the stuffing crust as hard as you can and chill it before adding the filling. That extra compacting + 10 to 20 minutes in the fridge really helps it hold together so the filling doesnt leak and the edges stay crisp.

2) Warm the butter and milk before you add them to the potatoes, and use a ricer or gentle masher. Cold dairy cools the potatoes and makes them gluey if you overmix. Add cheese at the end so it melts without making the mash heavy.

3) Keep the filling on the thick side. If your gravy or turkey bits are wet, simmer a bit longer to reduce liquid or stir in a small slurry so the center is glossy not soupy. Also squeeze excess water from thawed peas and drained turkey chunks so they dont water down the whole thing.

4) For the best top crust color brush with melted butter, then broil only for a minute or two while watching closely. If the edges brown too fast cover them with foil so the center can finish cooking without burning the crust.

5) Make ahead options: you can assemble the whole thing a day ahead and bake from cold (add 10 to 15 minutes) or freeze before baking. If reheating leftovers, use the oven to keep the stuffing crust crisp instead of the microwave which makes it soggy.