RECIPE: Chef Cindy Hutson's Leftover Turkey Shepherds Pie

We know you haven't even stuffed the turkey yet, but the challenge of leftovers is always a part of the annual feast.  There are only so many ways you can make a turkey sandwich or turkey soup.

Chef Cindy Hutson of Ortanique shares with MIAbites a simple recipe from her new cookbook “From the Tip of My Tongue”, using leftover turkey and some of the fixin's that is sure to please and provide an alternative meal option.  

"Like everyone else, I’ve become tired of using yesterday’s bird as tomorrow’s soup. I needed to find another way to use up the second-day turkey. After all, turkey soup is great, but sometimes the poultry can become stringy. Since a Thanksgiving-type meal usually involves not just a big bird but leftover potatoes and veggies as well, I figured it would be terrific to combine them all in one dish. And it is, especially when preceded by a crisp green salad and partnered with a nice dry rose wine."   Chef Cindy Hutson of Ortanique

Leftover Turkey Shepherd’s Pie with Buttery Potato Puree and Old Quebec Vintage Cheddar



4 tablespoons butter      

1 cup diced onions

1 cup diced carrots

½ cup diced celery

4 tablespoons all-purpose flour

2 tablespoons tomato-paste

½ cup dry white wine

3 cups chicken or turkey stock

1 tablespoon Worcestershire sauce

1 ½ -2 pounds leftover turkey meat, diced

½ cup diced turnips, boiled in salted water for 5-10 minutes, until tender

¾ cup frozen peas, defrosted

½ cup shaved Brussels sprouts, blanched in salted water for 2 minutes and plunged into ice bath to retain color, then strained

4 cups leftover mashed potatoes, pureed with extra butter

1 cup grated Old Quebec Vintage Cheddar


·       Preheat oven to 375°F.

·       In a skillet, melt butter over medium-high heat.

·       Sauté onions and carrots until tender.

·       Add flour and mix into a roux.

·       Add tomato paste and stir. Add wine, stock and Worcestershire sauce. Bring to a simmer while whisking out the lumps. It should simmer until thickened.

Mix in turkey, turnips, peas and Brussels sprouts.

·       Stir until well-mixed; taste for seasoning.

·       Fill a 4- or 6-ounce ramekin with turkey mixture, leaving ½ inch of room from top. Fill remaining space with pureed potatoes and sprinkle with grated cheddar. Repeat with remaining ramekins.

·       Bake in oven until potatoes are golden brown.

*Remember: This is a leftover turkey shepherd’s pie, so any leftover vegetables may be substituted into this recipe. You are not limited to the vegetables listed.

MIAbites would like to give a special thanks to Chef Cindy Hutson for sharing this recipe and wishing everyone a Happy Thanksgiving!  Now go Gobble it up!