“I had all these vegetables and meat hanging around after Christmas and was trying to come up with a delicious way to use them up and not make it seem like we were eating leftovers. I think I came up with a very delicious way of doing it! Technically I guess you can’t really call this a shepherd’s pie as there hasn’t been a shepherd of a sheep within fifty yards of it, but my oh my, it’s sure some good!”

Ingredients Nutrition

  • 2 cups diced cooked turkey
  • 1 12 cups leftover turkey gravy
  • 4 cups chopped leftover vegetables, such as carrots, Brussels sprouts, roasted parsnips, roast potatoes
  • 2 cups leftover prepared stuffing, crumbled
  • 6 small Italian sausages, wrapped in bacon wrapped (chipolatas, leftover cooked)
  • 1 small onion, minced
  • 1 cup leftover mashed swede
  • 1 12 cups leftover mashed potatoes
  • 1 egg, beaten


  1. Pre-heat the oven to 200*C/400*F.
  2. Heat the gravy up and then, in a large bowl, combine it with the turkey, vegetables, stuffing, minced onion and sliced chipolatas.
  3. Turn into a medium-sized lightly greased baking dish.
  4. Whip the swede, mashed potatoes and beaten egg together with your electric beaters.
  5. Spread evenly over the turkey/vegetable mixture.
  6. Place in the pre-heated oven and bake for 35 to 45 minutes until well heated through, bubbly and lightly browned on top.
  7. Remove from oven and let sit for 5 minutes before serving.
  8. Delicious!

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