A canned turkey shepherd's pie is how you get the whole Thanksgiving feeling, turkey, vegetables, and mashed potatoes, out of a pantry can on a random Tuesday. Because canned turkey is already fully cooked and comes packed in its own flavorful juices, you do not even need extra broth.
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That is the trick that makes this so easy: you pour the turkey and its juices right over the vegetables, so the liquid in the can does all the moistening. Then you blanket it in mashed potatoes, pile on shredded cheese, and broil the top until it is golden and bubbly. This canned turkey recipe shows you how to layer it so the filling stays saucy and the cheesy top goes crisp.
Quick answer: Sauté onion and frozen vegetables, add a can of turkey with its juices (no extra broth needed), and spread it in a baking dish. Top with mashed potatoes and shredded cheese, bake at 400°F for about 20 to 25 minutes, then broil until the cheese is golden.
My take on this recipe
This is the dinner I make when the fridge is empty but I want something that feels like a hug. The thing I figured out is to skip the broth entirely and use the juices right from the can, which season the vegetables without watering anything down.
Canned turkey gets a bad rap, but under mashed potatoes and a melty cheese crust, nobody can tell it came from a can. Give that top a few minutes under the broiler and the cheese is what everyone fights over.
Why you will love this recipe
It is pure pantry comfort food. A can of turkey, a bag of frozen vegetables, and some mashed potatoes turn into a warm, cheesy casserole with almost no fuss, and it feeds the whole family for very little.
It also tastes like the holidays any time of year. If you love that turkey-and-mashed-potatoes combo but do not want to roast a bird, this is the shortcut. For the real-deal feast, my Thanksgiving timeline walks you through the whole day.
No extra liquid needed
Here is what makes this version so simple: the canned turkey comes packed in its own juices, and those juices are pure turkey flavor. Instead of draining them away and adding broth, you pour the whole can over the vegetables so they soak up every bit.
That keeps the filling saucy and savory without a drop of extra liquid. If you like a thicker filling, a quick sprinkle of flour stirred in will tighten it up, but most of the time the juices and the mashed potato top are all you need.
I used Costco frozen vegetables
For the filling I grabbed a bag of Costco frozen mixed vegetables, that classic blend of peas, corn, carrots, and green beans. They go in straight from the freezer, no thawing, and cook right in the pan with the onion.
Any frozen mixed vegetable blend works, so use what you have. A peas-and-carrots mix, corn, or green beans are all great in this casserole.
Ways to make it your own
This casserole is easy to customize with what you have.
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- Use a different cheese on top, like Monterey Jack, mozzarella, or a Mexican blend
- Add a spoonful of cranberry sauce to the filling for a holiday twist
- Use leftover stuffing as part of the topping
- Swap in sweet potato mash for the top
- Stir mushrooms or celery into the filling
- Finish with fresh thyme or parsley
Tips for the best canned turkey shepherd's pie
Use the turkey juices. Pour the whole can in, juices and all, so the vegetables stay saucy with no extra broth.
Season the filling. Canned turkey is mild, so add poultry seasoning, salt, and pepper to the vegetables.
Spread the potatoes to the edges. Sealing the filling in keeps it from bubbling over and helps the top brown evenly.
Broil the cheese. A few minutes under the broiler gives you that golden, bubbly, crispy cheese crust.
Frequently asked questions
Yes. Canned turkey is fully cooked, so you are just heating it through with the vegetables. That is what makes this casserole so fast.
No. The turkey comes packed in its own juices, so you pour the whole can in and skip the broth entirely. The vegetables and mashed potato top soak up the liquid.
Absolutely. Instant, leftover, or homemade mashed potatoes all work for the topping. Just make them a little stiff so they hold their shape.
Technically neither, since those use lamb and beef. Turkey shepherd's pie is just the familiar name for this mashed-potato-topped casserole.
Yes. Assemble and refrigerate up to a day, then bake. Or freeze the assembled pie for up to 2 months and thaw overnight before baking.
Storing and reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze baked or unbaked for up to 2 months; thaw overnight in the fridge.
Reheat in a 350°F oven or the air fryer until hot and the cheese re-crisps. Individual portions also reheat well in the microwave.
More recipes to try
- Instant Pot Turkey Stew, another cozy, hearty turkey dinner.
- Instant Pot Turkey Thighs, a comforting one-pot meal.
- Air Fryer Turkey Wings, juicy, crispy wings for an easy dinner.
- Instant Pot Turkey Necks, tender, soulful, and budget-friendly.
- Ninja Foodi Mashed Potatoes, creamy and quick for the topping.
Hope you will love this delicious recipe with canned turkey as much as my family does. Rate the recipe if you made it, and leave a comment below to let me know how it turned out!
Recipe
Canned Turkey Shepherd's Pie
Ingredients
- 1 can 14.5 oz turkey, with its juices
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cups frozen mixed vegetables peas, corn, carrots, green beans
- ½ teaspoon poultry seasoning or dried thyme
- 1 teaspoon Worcestershire sauce optional
- Salt and pepper to taste
- 1 tablespoon all-purpose flour optional, to thicken
- 3 cups mashed potatoes homemade, leftover, or instant
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. In a skillet, heat the 1 tablespoon butter and 1 tablespoon olive oil and saute the diced onion until soft, about 3 minutes. Add the 2 cups frozen vegetables and cook 3 to 4 minutes.
- Pour in the whole can of turkey with its juices, then add the ½ teaspoon poultry seasoning, 1 teaspoon Worcestershire, and salt and pepper. Stir to combine; the turkey juices moisten the vegetables, so no extra broth is needed. For a thicker filling, sprinkle in the 1 tablespoon flour and stir 1 minute.
- Spread the filling in a baking dish and top with the 3 cups mashed potatoes, sealing them to the edges.
- Sprinkle the 1 cup shredded cheddar over the potatoes.
- Bake for 20 to 25 minutes, until bubbly, then broil (optional) 2 to 3 minutes until the cheese is golden and bubbly. Let rest a few minutes before serving.
keira
Awesome recipe thank you. Tastes amazing super easy to make for my family of 2