Thanksgiving Leftovers Turkey Shepherd's Pie

"From The Essence of Emeril Thanksgiving Leftovers show. This sounds soooo yummy!"
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by R Register photo by R Register
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:




  • Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
  • In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
  • Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
  • Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Questions & Replies

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  1. Definitely a repeat. Quite frankly enjoyed this more than the Thanksgiving Turkey! My husband who is not a turkey fan ate two helpings.
  2. Great twist on Shepherd's pie and a great way to use up leftovers! Tastes amazing. I added a little more than 1/4tsp of the essence, but that was purely preference. We still have the spice mix in a pot and I'll definitely be using it again as it's a lovely combination! This disappeared seriously quickly in my house, tastes fantastic!
  3. Mine seemed a little dry when sautéing so added a little more broth since mine was left over from the turkey pan and had some bits of turkey too...not all liquid. Only had three cups of mashed potatoes but still turned out wonderful!
    • Review photo by R Register
  4. So good, so flavorful. Love being able to take leftovers and transform them into something different.
  5. Definitite 5-star. I didn't have any frozen peas so I used about 1/2 cup chopped red pepper that I added near the end of sauteeing the vegetables. I think this is an improvement over the peas. I also added some chopped celery. I would recommend more of the Essence mixture and more olive oil. It was great reheated in the microwave the next day, too.


  1. Used leftover gravy instead of only the chicken stock.
  2. For added flavor, substitute your own homemade turkey stock for the canned chicken broth!
  3. What a fantastically simple recipe to follow, and a GREAT way to use up leftovers!! I didn't have any carrots on hand, so I substituted some celery instead. Instead of using 1/2 cup of peas, I used 1/4 cup of peas and 1/4 cup of corn. I didn't have enough cheddar cheese on hand, so I used 1/2 cheddar and 1/2 swiss. Very delicious!!


<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=;current=cookieswapparticip.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /> <br /><img src= border=0 alt=Photobucket /> <br /> <br /><a href=;current=09holidayparticipationbanner.jpg target=_blank><img src= border=0 alt=Photobucket /></a></p>
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