• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Holiday » Thanksgiving » Southwestern Turkey Shepherd’s Pie

    LAST UPDATED: August 30, 2018 • FIRST PUBLISHED: November 14, 2014 By Toni Dash 6 Comments

    Southwestern Turkey Shepherd’s Pie

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Southwestern Turkey Shepherd’s Pie is a perfect way to use up Thanksgiving leftover turkey and mashed potatoes! It’s such homey comfort food you won’t want to only make it then!
    Helping of Southwestern Turkey Shepherd\'s Pie

    I’m hopscotching a bit from the new Thanksgiving recipes I’ve shared with you recently to what to do with the leftovers. In case you missed any of the latest Thanksgiving recipes, here are some definite favorites you should check out: White Wine Ginger Thyme Brined Roast Turkey, Haricot Vert and Mushroom Casserole with Gruyere and Lardons, Mini Pumpkin Pie Cheesecakes in Mason Jars and Pumpkin Polenta with Maple-Bacon Gravy.

    I would venture to say I may even enjoy the first full plate of Thanksgiving leftovers more than the first serving itself. Why? There have been days of cooking and preparation by the time Thanksgiving rolls around. There are so many things to get done on Thanksgiving Day, it seems like hours in the kitchen before eating.

    My senses are saturated from all the cooking so really I’m not even completely hungry when it’s time to eat. We gobble things up in mere minutes then waddle around the neighborhood or up into the foothills trails to walk off the over-abundance of food we’ve inhaled.

    Southwestern Turkey Shepherd\'s Pie with cheese

    When the leftovers come out, there is still plenty left from every dish so it’s like eating it for the first time. By the time I’ve done that a few times, I’m bored, no matter how great it tastes. An all-time favorite leftovers recipes is Turkey Hash. It’s a wonderful mix of flavors and textures as well as using up turkey, stuffing and gravy. I simply love reinventing the holiday dishes into a leftovers use that is just as tasty and exciting as the initial meal.

    Southwestern Turkey Shepherd\'s Pie vegetables in skillet

    Today I’m sharing a spicy spin on a comfort food favorite:  Southwestern Turkey Shepherd’s Pie. Shepherd’s Pie is a simple, rustic dish consisting of ground lamb, carrots, and peas, topped with a layer of mashed potatoes. It provides an opportunity to use up leftover vegetables and provides a hearty meal.

    For this version I’ve changed up the vegetables to feature Southwestern favorites of black beans, corn, sweet peppers, onion and green chilies. That pile of leftover turkey, chopped up, makes a perfect addition and the casserole is topped with the mounds of mashed potatoes undoubtedly waiting in your fridge for someone to eat them! The casserole is easy to put together with little preparation and changes direction on the Thanksgiving or Christmas leftovers.

    Helping of Southwestern Turkey Shepherd\'s Pie

    This dish need not be relegated to post holiday eating. It may be made from scratch with turkey from a deli, sliced thickly then chopped at home. Whip up a batch of mashed potatoes from scratch (here is one of my favorites: Roasted Garlic Buttermilk Smashed Potatoes) and you are all set. This is sure to become a cold weather favorite!

    Southwestern Turkey Shepherd\'s Pie in baking dish

    Helping of Southwestern Turkey Shepherd's Pie

    Southwestern Turkey Shepherd’s Pie

    A spicy spin on a simple, traditional comfort dish, Southwestern Turkey Shepherd's Pie, changes up the vegetables with southwestern flavors delivering a soul-warming casserole with turkey and cheesy mashed potatoes. This dish is a perfect way to use up extra holiday turkey and mashed potatoes too!
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 286kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 teaspoons Vegetable Oil
    • 1 cup Yellow Onion , chopped
    • 1 ½ cups Sweet Pepper (any color or a mix), chopped
    • 1 cup canned Black Beans , drained and rinsed
    • 1 cup Corn Kernels
    • 1 cup Green Chilies , diced (hot or mild)
    • 3 cups Turkey , chopped
    • ½ cup Mild Salsa
    • 4 cups prepared Mashed Potatoes
    • 1 cup grated Sharp Cheddar Cheese

    Instructions

    • Preheat oven to 400 degrees.
    • In a large skillet, heat the oil over medium-high heat. Add onions and sauté until they begin to turn translucent. Add the sweet peppers and continue to sauté 2-3 minutes. Remove from heat.
    • Add the black beans, corn, green chilies, turkey and salsa; stir to fully combine. Spoon into a 9 x 13 inch baking pan and spread evenly covering the bottom of the pan.
    • Spread the mashed potatoes over the turkey-vegetable layer to cover. Sprinkle the grated cheese on top.
    • Bake for 30 minutes until fully heated through. Can broil for the last few minutes to make the top crispy.

    Nutrition

    Calories: 286kcal | Carbohydrates: 37g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 460mg | Potassium: 655mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 64.9mg | Calcium: 133mg | Iron: 1.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Slow Cooker Pennsylvania Dutch Spiced Apple Butter
    DIY Gratitude Tablecloth, Conversation Starters and More Interactive Holiday Table Ideas »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. marla says

      November 14, 2014 at 10:34 am

      5 stars
      Love the southwest twist to a classic!!

      Reply
      • Toni Dash says

        November 17, 2014 at 9:41 pm

        Thank you Marla, me too!

        Reply
    2. Beth @ The First Year says

      November 14, 2014 at 6:00 am

      5 stars
      I just love this! I know sometimes I get tired of eating leftovers because they taste the same but this is a really great way to use up the food but introduce some new flavors!!

      Reply
      • Toni Dash says

        November 17, 2014 at 9:41 pm

        Yes, yes, YES; me too Beth! Though this is perfect for leftover turkey and potatoes, you don’t think of it as ‘leftovers’. It holds it’s own as a delicious dish!

        Reply
    3. Kristen @ A Mind Full Mom says

      November 14, 2014 at 5:50 am

      Oh! I love Mexican this is such a fun twist on using up Thanksgiving leftovers that I know I am sure to love.

      Reply
      • Toni Dash says

        November 17, 2014 at 9:40 pm

        I love to turn the corner on the traditional Thanksgiving flavors after a few days and Mexican flavors always are great. It really allows reinventing the bounty of Thanksgiving in a new form.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Easter Rice Krispie Treats title image Easter Rice Krispie Treats: Fast & Festive with a Surprise Ingredient!

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.