Turkey Shepherd’s Pie

A traditional dish with a Thanksgiving twist. Use your leftovers to create an easy and tasty meal that the whole family will enjoy!



  • 2 tablespoons (30 ml) butter 
  • 1/2 cups (120 ml) yellow onion, chopped 
  • 1/3 cups (80 ml) celery, chopped 
  • 1/3 cups (80 ml) carrots, chopped 
  • clove garlic, minced 
  • 2 cups (480 ml) cooked turkey 
  • 1/2 cups (120 ml) green beans 
  • 1/2 teaspoons (2.5 ml) salt 
  • 1/2 teaspoons (2.5 ml) ground black pepper 
  • 1/2 teaspoons (2.5 ml) dried thyme 
  • 1/2 teaspoons (2.5 ml) dried basil 
  • 1 cup (240 ml) gravy 
  • 2 cups (480 ml) mashed potatoes 
  • 4 oz. (114 g) shredded cheddar cheese 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Melt the butter in a cast iron skillet. Add onion, celery and carrots, cooking and stirring occasionally until the onions are translucent. Add minced garlic, cooking for an additional minute. Add the turkey, green beans, seasonings and gravy; cook until heated through.

Step 3

Heat mashed potatoes until lukewarm and easy to stir. Add half of the shredded cheese to the potatoes, stir to combine. Spread mashed potatoes over the turkey filling in the cast iron skillet. Sprinkle with remaining cheese. Place the skillet back in the EGG and bake for 30 minutes. Serve warm.

Step 4

Serves 4-6

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