Turkey Hash or Turkey Shepherd's Pie

READY IN: 45mins
Recipe by Melissa and Her Pan

A great way to use those Thanksgiving leftovers! I love this recipe.

Top Review by Chef Mi Mi

This recipe lives up to every star. We loved it. I used my electric chopper for the veggies which made it faster. I also used packet brown gravy,and for the chicken stock I used the turkey drippings, with the fat skimed off the top. Last I used the green beans as suggested by another cook, water and all. It was great and I will make it again. Thank you for sharing.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
  3. Add the onions, carrots and celery.
  4. Saute until the onions are translucent, 5 to 7 minutes.
  5. Add half the parsley and the salt and pepper, and cook another minute.
  6. Add the turkey and stir.
  7. Stir in the gravy, then 1/4 cup of the broth.
  8. Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
  9. Add broth as needed to achieve a thin, stewy sauce.
  10. Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
  11. Scoop turkey mixture into individual tins or an 8x10 pan.
  12. Spread the mashed potatoes over the top.
  13. Bake 20 minutes or until golden.

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