Leftover Turkey Cottage Pie – two ways! – stretch whatever turkey dinner leftovers you have, or even make a couple of easy additions to them, to create another delicious meal.
For a dozen great ideas for leftover turkey, click here to visit that recipe collection.
What to do with all that leftover turkey…or even just the leftovers from a Sunday roast chicken dinner? Why not get rid of all the leftovers in one delicious dish?
At our house we make this incredibly tasty turkey cottage pie completely from the leftovers of a turkey dinner. You can make it in one large casserole dish or even in large individual gratin dishes or double sized ramekins….whatever works. I won’t use measurements for this recipe, they are quite unimportant. Just use what you can fit into whatever baking dish you are using. I like to warm up the gravy and mashed potatoes a little before I use them. This makes it a little faster for the entire pie to cook.
Don’t let not having one of the components of the cottage pie stop you, just improvise. Make a new small batch of mashed potatoes if you have none leftover or use the tasty sliced potato method instead. I actually like that one better. No leftover vegetables? Use frozen veggies in a pinch like shown here in the mashed potato version. No stuffing? Just forget about it and use the other leftovers. It will still be delicious no matter what.
- in Leftover turkey cut chunks
- Leftover gravy
- Leftover stuffing
- Leftover vegetables leftover roasted veggies are particularly good.
- in Leftover mashed potato warmed with a little milk added (or sliced potatoes as described the instructions)
- tbsp A few melted butter
Cover the bottom of the dish with chunks of turkey in a double layer. Pour the gravy over the turkey to cover it. Don't add too much gravy to this pie or, if you are using mashed potatoes, the layers may not stay distinct. It's better to serve extra gravy on the side if you have a lot of it.
Next add a layer of roasted carrots and parsnip or other leftover vegetables.
If you have leftover stuffing, add that next. It provides a very good insulating layer between the gravy and potatoes, helping to keep the layers distinct but if you don't have any, it's not a deal breaker for this versatile recipe.
Finally you can spread on the mashed potato layer. Run a fork lightly over the surface to create lines or a grid pattern to hold the melted butter, helping it brown better. If you want to be "fancy", transfer your mashed potato to a Ziploc bag and snip the corner off with a pair of sharp scissors and use the bag to pipe the mashed potato in little peaks or swirls all over the surface of the pie.
Finally, drizzle the top of the mashed potatoes with a few tablespoons of melted butter. Pop the pie into a 350 degree oven and bake until the top is golden and the gravy starts to bubble.
For the sliced potato top instead, use about 1 large potato per person. Peel and cut the potatoes into 1/4 inch slices. Par boil the sliced potatoes in lightly salted water for about 4 minutes.
Drain the potatoes and cool the slices on a cookie sheet until they are able to be handled.
Overlap the potatoes all over the surface of the cottage pie and brush them with melted butter before popping the baking dish into a pre-heated 350 degree oven until the top begins to brown, the potatoes are fork tender and the gravy beneath is bubbling, about 40-50 minutes depending upon the size of your casserole dish. Smaller individual serving dishes will only need 20-30 minutes, again depending upon the size.