Turkey Shepherd’s Pie

The Thanksgiving table isn’t yet clear before talk of the perfect day-after turkey sandwich begins. But sandwiches aren’t the only way to use leftover turkey, extra mashed potatoes, and the contents of Grandma’s gravy boat. Every year turkey stew, stuffed shells, and enchiladas make it on my post-holiday meal plan, and this year I’m adding another crowd-pleasing one-dish dinner to the list.

Turkey shepherd’s pie is a play on the classic potato-topped meat pie. In this version, instead of ground beef or lamb, diced holiday turkey is mixed with mirepoix, frozen peas, and umami-rich gravy, then topped with enriched mashed potatoes. It’s an easy meal made almost entirely of leftovers, but doesn’t taste like Thanksgiving: The Sequel.

Both shepherd’s pie and cottage pie are hearty dishes consisting of meat and vegetables in a savory gravy and topped with fluffy mashed potatoes. The difference between the two comes down to the type of meat. Shepherd’s pie is traditionally made with lamb, while cottage pie is usually based on beef. Outside of the United Kingdom, the differences between the two dishes dwindle. The terms are often used interchangeably and definitions expand to include other protein sources, like lentils or turkey.

• Add egg yolk to the topping. Adding a single egg yolk to leftover or store-bought mashed potatoes (mashed sweet potatoes would work here too) provides the structure to hold the topping together and encourages the edges to brown.
• Include a rich gravy. Cooks often make a roux-thickened gravy to marry the vegetables and meat. Thanks to the treasure trove of Thanksgiving (or other holiday) leftovers, that gravy is ready to go. Stir in the leftover gravy until it coats the turkey and vegetables before finishing with the potato topping.