Giada’s Next-Day Turkey Shepherd’s Pie Recipe Is The Perfect Way To Use That Leftover Thanksgiving Turkey

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No matter how much our family grows, the amount of leftover food we have after our Thanksgiving meal never seems to dwindle– especially the amount of leftover turkey.

We love using up the leftover turkey over the next few days on turkey sandwiches, but Giada De Laurentiis has a recipe that puts a basic turkey sandwich to shame: Thankful Shepherd’s Pie. It takes about an hour to make and makes a 9-inch pie the whole family will love!

Giada’s Next-Day Thankful Shepherd’s Pie Recipe:


  • One 9-inch refrigerated pie crust
  • 1 tbsp. butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup gravy, plus
  • 1/4 cup warmed for drizzling
  • 1 cup whole milk, at room temperature
  • 3 cups diced turkey
  • 1 cup glazed carrots, chopped
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas
  • 1 tsp. chopped fresh parsley
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. chopped fresh oregano
  • 2 cups mashed potatoes
  • 1/4 cup freshly grated Parmesan

Preheat the oven to 450 degrees and place a rack on the top of the oven. Press the dough into a pie plate and prick the bottom of the crust with a fork and “flute” the edges. Place in the oven and bake for about 10 minutes or until the crust is golden brown. In a large saucepan, heat the butter, then cook the onions until they are softened (about 5 minutes). Add garlic, 1/4 tsp. salt and 1/8 tsp. pepper and cook until fragrant. Stir in 1 cup of the gravy and milk and bring it to a boil, then reduce to a simmer until thickened. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining salt and pepper. Simmer until warmed through, then pour the mixture into the pie shell. Spread the mashed potatoes evenly over the mixture and cover with cheese. Bake for about 25-30 minutes, drizzle with gravy to serve, and enjoy!