Leftover Shepherd’s Pie

Have some leftover meat (chicken, pork, or beef – I’m flexible)? Maybe you have a bunch of veggies you need to cook up.  Either way – consider a filling and flexible Shepherd’s Pie for dinner.  I love this recipe, I’ve made it with turkey, chicken, ground beef, leftover roast, leftover prime rib, ham, leftover pork chops & more.  You could even, very easily, make this vegetarian.  I’ll probably post a vegetarian version under a separate post because the gravy makings are a bit different.

Leftover Shepherd’s Pie

Author Carrie Hill


  • 1 Pkg instant potatoes - made to package direction
  • 1/2 Medium Onion Diced
  • 2 Cloves Garlic Minced
  • 2 Cups Leftover Meat chicken, turkey, ham, roast, or even a lb of ground beef
  • 2 Cups Mixed Vegetables I use frozen mixed veggies - you can use fresh - just put them in with the raw potatoes
  • 1 Medium Russet Potato Peeled & Diced
  • 1 tsp Seasoning poultry seasoning for poultry, dried thyme for beef or pork
  • 3 Cups Chicken Beef or Vegetable Broth
  • 3 Tbsp Flour
  • 1 Tbsp. Coconut Oil


  1. In a large skillet heat the Coconut Oil over medium-high heat. When hot add minced onion and saute until translucent and soft. Add in the garlic and saute for 1-2 minutes more.
  2. When garlic is light golden brown, add in the diced raw potato and 1 cup of stock and seasoning If you're using fresh carrots, peas, etc - add them at this step - harder vegetables first - and then in progression - peas and corn don't need to be cooked as long as fresh carrots.
  3. When potatoes are al dente, add in frozen vegetables & meat and simmer until veggies thaw a bit, then sprinkle in flour and then stir in the remaining stock
  4. When gravy thickens, pour into casserole dish and top with mounds of mashed potatoes
  5. Bake at 375 for 30 minutes - then broil the top for 5 minutes until crispy and brown