Turkey Shepherd's Pie with Thanksgiving Leftovers

Need ideas for Thanksgiving leftovers?  Turkey shepherd's pie is perfect to create with your Thanksgiving Day leftovers.  It is also another one of our go to comfort foods. It's great because it is relatively inexpensive, you can dress it up if you'd like, and it is not all that time consuming once all of the pieces of your shepherd's pie are created. One of the great things about it is that you can make it all in one dish, casserole style, and you can place it in the oven while your children work on their homework. All of the layers of the turkey shepherd's pie can be made on different days, or made up totally from Thanksgiving leftovers and then put together at the last minute.

The first layer is bread stuffing. Since most celiacs do not have the benefit of Stove Top Stuffing (since it is not gluten-free), no offense but given the choice, would use it? Creating your own gluten-free bread stuffing is not all that difficult. Take a loaf of store bought gluten-free bread and add all of the fine details to it to make it a stuffing. It is all in the seasonings and aromatics that create such an incredible flavor. Add lots of fresh crushed garlic and a large onion to a sauté pan with olive oil. Sauté until translucent and add your celery and fresh herbs. Add chicken broth, and butter. Once the bread mixture has cooled add in beaten gg and combine; then bake.

The meat is the next layer. All this is, is sliced or chopped up pieces of your leftover turkey. Next add leftover veggies to the top of this layer. If you do not have any leftover vegetables you could use any veggies that you have on hand. Pour the gravy over the top of the whole thing and then layer the top with leftover mashed potatoes and a bit of butter. Place it in the oven to bake for about 30 minutes, or until golden brown on top, and WA-LA! You have turkey shepherd's pie.

Shepherd's Pie with Thanksgiving leftovers

Layer 1 - gluten-free bread stuffing (see recipe)


Layer 2 - 1lb. turkey meat sliced or chopped


Layer 3 - Left over veggies from Thanksgiving dinner


Layer 4 - gluten-free gravy (see recipe)


Layer 5 - mashed potatoes (see recipe)

Gluten-Free Bread Stuffing:

1 loaf of your favorite gluten-free bread, chopped into cubes

(This time I used Udi’s white bread, which is like a French bread)

1 large onion

1/2 head of garlic 3 to 4 stalks celery, chopped

fresh thyme to taste (2 to 3 sprigs)

¼ cup thyme, fresh, leaves pulled from stem

¼ cup sage, fresh, finely chopped

¼ cup rosemary, finely chopped

1/8 cup, marjoram, finely chopped

1/8 cup savory, finely chopped

salt and pepper to taste

4 tablespoon butter, melted

1 cup broth

olive oil

1 to 2 eggs, beaten



Saute onion and garlic in olive oil until translucent. Then add in chopped celery, fresh herbs, salt and pepper to taste. Continue to saute for a few minutes. Add in the bread cubes and stir to combine. Stir in melted butter and broth. Spread out all of the ingredients in a prepared (buttered) 11 x 7 pan and put in a 350 degree oven and bake for 30 to 40 minutes.

Now that you have all of your layers created it is time to put together your Shepherd's Pie. Take a prepared 9 x 13 pan and your first layer will be the gluten-free bread stuffing. Press it down and around the sides of your pan. Next add your meat, veggie, and gravy mixture on the top of your bread stuffing. Make sure to leave enough room for your mashed potatoes, about 1/2 to 1 inch. Like me you may need a larger pan, or you can make two shepherd's pies. Last add the mashed potaoes, and spread out ove the entire top. Add a (2 tbsp.) little melted butter to the top and blend in. Score the top of the mashed potatoes with a fork. Bake in the oven for 20 to 30 minutes or until golden brown.

Gluten-free gravy

1/4 cup unsalted butter or butter substitute

1/4 cup sweet rice flour or Featherlight flour mix

2 cups chicken stock (or juices from the roasted turkey)

salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become cohesive let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.





Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

*Note: Bette Hagman's Featherlight Rice Mix

1 part white rice flour (or brown)

1 part tapioca flour

1 part cornstarch

3 teaspoons potato flour (not starch)



For Extra Gravy: This can be made up to 3 days ahead. If you would like extra turkey gravy make sure to buy extra turkey parts (drumsticks, wings, and legs) season the turkey parts just as you would the turkey, lay on a bed of fresh garlic cloves and one rough chopped onion. Roast for 1 1/2 hour. Then boil in filtered water with 1 more chopped onion, garlic, and poultry herbs for 1 hour. Strain the broth and set aside for turkey gravy.

For Mashed Potatoes:

6 potatoes

4 tablespoons butter

1/4 cup warmed milk

salt and pepper to taste

Peel 6 large potatoes, and chop into bite sized chunks. Place all chopped potatoes in salted water so that they won't turn red or brown. Put large pot of water on the stove to boil. Once water is boiling add the potatoes. Allow to slow boil for about 20 minutes or potato chunks are fork tender. Drain and mash. Add 4 tablespoons of butter, salt and pepper to taste, and about 1/4 cup if warmed milk. Stir to combine and put to the side.

Umm, the ultimate in comfort food, at least for today! And remember you can make any one of these dishes separately on different days, freeze and then pull this dish together when you want to. This does not need to ALL be created on the same day. Who says that casseroles and gluten-free ones no less, have to be lack-luster? Why should you sacrifice flavor, texture, or visual appeal, just because this is a gluten-free casserole? No one should have to!