Gather Your Leftovers And Make This Stupendous Shepherd’s Pie!

This recipe originally called for crescent rolls that you would lay out in the oven dish. The rolls would make a nice crust for the pie, but since I was working with leftovers I skipped that step.

Oh my goodness, how delicious this turned out! You could use turkey, beef, any kind of meat leftovers you happen to have, really. I cooked some ground beef for this and added a little bit of pulled pork from the other night. It was so flavorful that my whole family went for seconds! If you’re not a fan of the veggies mentioned here, just use whatever you like most.



1 pkg Pillsbury crescent rolls (optional)

1-2 c cooked leftover turkey or 1 lb. ground turkey/beef (use any leftovers, for example pulled pork)

2 c Green Giant frozen mixed veggies

1 -2 c Leftover Gravy or canned

1-2 c mashed potatoes

1 c Kraft shredded sharp flavorful cheese (I used gouda)

Morton salt and pepper



If using, open crescent rolls and lay out in a 9in pie pan press to seal edges. Poke with fork randomly.

Layer turkey on top of pastry.

Add veggie mix, spreading them out to cover dish.

If using left over yummy turkey gravy add water to loosen and cover pie pan with gravy spread all over pie.

Left over potatoes spread easier if you heat them a little first. Spread potatoes evenly over pie mixture.

Sprinkle shredded cheese on top of potatoes, season to taste.

Place in a preheated 400-degree oven bake about 30 minutes until bubbly and a golden brown. Broil for the last 5 mins to achieve ultimate golden brown crispiness.

Let stand long enough to photograph and then serve and ENJOY!



Quick tip: Use your favorite frozen veggies for this dish.


Leave a Reply