Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.

And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)

You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.

Mushroom and prepped carrots and onions (Wendy Goodfriend)

Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust

Makes 6 servings

Ingredients:

7 tbsp unsalted butter
1 yellow onion, finely chopped
2 medium carrots, finely chopped
Kosher salt, to taste
3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced
1 tbsp minced fresh thyme leaves
Splash of dry white wine
1/3 cup all-purpose flour, plus more for dusting the work surface
2 cups turkey stock or chicken broth
1 cup whole milk
2 cups chopped cooked turkey meat
Freshly ground black pepper, to taste
2 cups leftover mashed potatoes, warmed
Whole milk as needed
2 tbsp cold diced unsalted butter

Instructions:

1. Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.

Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. (Wendy Goodfriend)

Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. (Wendy Goodfriend)

Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. (Wendy Goodfriend)

1. Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.

Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. (Wendy Goodfriend)

Slowly add the stock, whisking constantly until smooth. (Wendy Goodfriend)

1. Add the turkey and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.

Add the turkey and reserved vegetables to the sauce. (Wendy Goodfriend)

Stir to combine. Taste for salt and add more if necessary. Season with black pepper. (Wendy Goodfriend)

1. Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.

Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges. — Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. (Wendy Goodfriend)

Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. (Wendy Goodfriend)

Bake until bubbly and the top is golden brown, about 20 minutes. Serve.

Bake until bubbly and the top is golden brown, about 20 minutes. Serve. (Wendy Goodfriend)

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Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust

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