Leftover Thanksgiving Turkey Shepherd’s Pie

Leftover Thanksgiving Turkey Shepherd’s PieThanksgiving just past and you’re probably just as excited about the leftover turkey as we are, knowing delectable recipes for leftover turkey are coming your way. This shepherd’s pie recipe is actually pretty versatile, and while we’re showing you one way to make a delicious and healthy well-balanced meal, we’ll also let you know all the other ways you can dress it up in the recipe.

When it comes to turkey, even for your Thanksgiving roast, DO make it a point to purchase a free-range organic turkey from your local small farm. Not only are you avoiding antibiotics and the pesticide/herbicide residue from their feed, but you are also supporting a local small business that could be suffering under the competition against large commercial poultry factories. Also, let’s face it, generic store-bought turkey is a flavorless dry animal that’s been pumped full of miscellaneous liquids, having lived their whole lives cramped in with other turkeys in small cages where diseases readily transfer from one to another—grass-fed and free ranged animals led a healthier and happier life, and their meat is far superior due to their varied diet.

You can use mashed cauliflower for a more keto-friendly meal, or you can use regular mashed potato or mashed sweet potato if you have those leftovers! 


  • 2 cups organic mashed cauliflower, mashed potato, or mashed sweet potato (follow our link to cauliflower mash: https://atrantil.com/blog/cauliflower-shepherds-pie/)
  • 1 cup of leftover organic roasted turkey, cubed. 
  • ½ cup of organic peas
  • ½ cup organic carrots, diced
  • 2 cloves organic garlic, minced
  • ¼ cup organic onion, diced
  • ½ cup organic grass-fed cream
  • ½ cup organic turkey or chicken broth
  • 1 tablespoon organic grass-fed butter
  • ½ teaspoon organic thyme
  • ½ teaspoon organic rosemary
  • Pinch of organic nutmeg
  • Salt and pepper to taste
  • ½ cup Shredded organic grass-fed Gruyere, Swiss, or Cheddar cheese



  1. Preheat oven to 400 degrees Fahrenheit.
  2. Saute onion, garlic, thyme, and rosemary in butter until fragrant.
  3. Combine carrots, peas, cubed turkey, cream, broth, nutmeg, and salt and pepper to taste in pan and place into casserole dish. 
  4. Top with a layer of mashed cauliflower and garnish with cheese. Bake in the oven for 5-7 minutes or until cheese has melted and is golden. Serve hot.
Leftover Thanksgiving Turkey Shepherd’s Pie