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5 from 39 votes

Leftover Turkey Shepherd's Pie

By: Bella Bucchiotti
Everyone has their own way of using up holiday leftovers. If you find yourself with turkey and can't really face yet another turkey sandwich, how does this leftover turkey shepherd's pie with Guinness sound? You can use leftover mashed potatoes in it as well.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 9


  • 2 Cups turkey, leftover (smoked or regular), shredded
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 2 Cloves garlic, crushed
  • 1 yellow onion, diced
  • 1 Teaspoon thyme, dried
  • 1 Tablespoon sage, fresh
  • 3 Tablespoon tomato paste
  • 3 carrots, diced
  • 3 parsnips, diced
  • 2 Stalks celery, diced
  • 2 Tablespoon salted butter, melted
  • 1 Cup Guinness
  • ½ Cup bone broth


  • 2 lbs Yukon gold potatoes, unless you have leftover mashed potaotes then use those!
  • ¼ Cup salted butter
  • 4 Cloves garlic cloves
  • 1 Teaspoon worcestershire sauce
  • 2 Tablespoon sour cream
  • ½ Teaspoon onion powder
  • 1 Pinch salt
  • 1 Pinch pepper


  • Preheat the oven to 375 degrees F and place a deep cast iron skillet over medium high heat. Prepare diced vegetables as it heats.
  • Add olive oil and diced onions to a sauté pan over medium high heat. Sauté for 3 minutes, then add the tomato paste. Pince the tomato paste for 5 minutes, then add ¼ cup of Guinness and butter. Cook for 10 minutes.
  • Meanwhile, start preparing the potatoes. Add 4 cups of salted water to a Dutch oven along with potatoes. Bring to a boil and cook for 15 minutes.
  • Add the carrots, parsnips, celery, garlic, and dried thyme to the pan. Stir and cook for 5 minutes.
  • Drain the potatoes and add melted butter, crushed garlic, Worcestershire, sour cream, onion powder, thyme, and a pinch of salt and pepper. Mash completely and allow to cool as the filling is cooked. (2 minutes)
  • Combine shredded Turkey with sage and add to the pan. Stir well, then pour in the remaining Guinness and bone broth. Bring to a simmer, then lower heat to medium/low. Cook for 15 minutes.
  • When 5 minutes remains for the filling, add potatoes to a piping bag.
  • Remove cast iron from heat. Pipe potatoes over the top.
  • Place into the oven and bake for 30 minutes.
  • Garnish with fresh chopped parsley.


Calories: 256kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 438mg | Potassium: 855mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3797IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 2mg
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