Leftover Turkey Shepherd’s Pie


  • 2 tablespoon butter unsalted
  • 1 large onion chopped
  • 2 stalks celery chopped
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ tsp salt
  • 1 ½ tsp garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ½ tsp chicken base
  • 2 cups turkey meat white or dark, chopped in small pieces
  • 10 oz bag frozen peas/ carrots defrosted
  • 4 cups mashed potatoes


  1. Preheat the oven: Preheat the oven to 375°F.
  2. In a large skillet, melt the butter over medium heat, then add the chopped onion, carrot and celery. Cook until celery is softened and onions are tender and translucent, about 5 minutes.
  3. Add the basil, thyme, salt and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken base and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
  4. Add the turkey, peas and carrots. Stir well and bring the filling back to a boil. Spread the mashed potatoes over the filling and smooth with a spoon. Take a fork and rough up the top a bit.
  5. Bake: Transfer the skillet to the oven and bake for 10-15 minutes or until golden on top.
  6. Garnish with parsley and serve warm.