Turkey Shepherd’s Pie by Katie Lee

Turkey Shepherd’s Pie by Katie Lee


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This turkey shepherd’s pie recipe by celebrity chef Katie Lee is the perfect addition to any Thanksgiving meal (or a great use for those leftovers). Katie even recommends the perfect Clos du Bois wine to pair it with.

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Serving Size / Yield

5 servings


  • 1 1/2 cup carrots, diced (about 3 carrots)
  • 1 C. celery, diced
  • 1 lg. onion, minced
  • 1 C. white button mushrooms, thinly sliced
  • 6 Tbs. butter, divided
  • 1 10- oz. bag frozen peas, thawed
  • 4 C. cooked turkey, shredded
  • 1 1/2 tsp. fresh thyme, minced
  • 1 tsp. fresh sage, finely minced
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 Tbs. all-purpose flour
  • 2 1/2 C. turkey stock
  • 6 C. leftover mashed potatoes
  • 3 Tbs. parmesan cheese, grated

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  1. Preheat oven to 350 degrees.

  2. Melt 3 tablespoons of butter in a large heavy skillet over medium-high heat.  Add carrots, celery, onions, and mushrooms.  Cook until vegetables begin to soften, about 10 minutes.  Add peas, turkey, thyme, sage, salt, and pepper.  Mix well and set aside.

  3. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes.  Add stock slowly and bring to a low boil.  Reduce heat and allow sauce to thicken, about 3 minutes.  Add sauce to vegetable mixture and mix well. Transfer the turkey mixture to a greased 9-by-13-by-2-inch casserole dish.

  4. Spoon the mashed potatoes over the vegetable mixture, spreading gently to cover.  Sprinkle the potatoes with parmesan cheese.  Bake until the potatoes are lightly browned, about 1 hour.

Pair with Clos du Bois Rouge

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