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I wrote this shortly after Thanksgiving last year, but forgot to take pictures. I will have to take some when I make it again soon. In the mean time I wanted to be sure to share the recipe to help give you some ideas for what to do with your leftovers.

Using turkey leftovers to make a shepherd’s pie, my boys were inquisitive and asked if shepherds actually ate this or if shepherds invented it. The questions continued until I reached for my phone and quickly googled “why called shepherds pie”. Of course Wikipedia was quick to explain that it was “Originally, a pie made with any kind of meat and mashed potato was called a “cottage pie”. In modern British English, the dish is usually called “cottage pie” if it is made with beef. If it is made with lamb it is usually called “shepherd’s pie” (because a shepherd looks after sheep).”

My boys were quick to point out that we weren’t eating either since it was made with turkey. They said we should instead call in Pilgrim Pie. A quick search of “pilgrim’s pie” lead to recipes for pumpkin, apple, and pecan pies and one recipe on food.com for a similar shepherd’s pie made with turkey such as I had done. However, this is not the recipe I had used. I used a recipe for shepherd’s pie that I had from memory, but substituted turkey and not having all the ingredients made substitution along the way.

My boys continued to rave about my “Pilgrim’s Pie” which made me realize I should probably write it down before I forgot what I had done.


  • 2 lbs potatoes washed and cubed
  • salt
  • 2 ½ cups milk
  • 2 cups cheddar cheese
  • several green onions chopped
  • 1 TBSP olive oil
  • 1 medium yellow onion diced
  • 1 clove garlic pressed
  • 4-6 celery stalks diced
  • 4-6 carrots diced
  • 1 bag (12oz) frozen peas thawed
  • 1 TBSP flour
  • ½ tsp dried thyme
  • 1 tsp kitchen bouquet
  • 2 cups diced turkey


  1. Preheat over to 425 degrees. Place cookie sheet or aluminum foil on the bottom of the over to catch any overflow.
  2. Wash and cube potatoes place in pot of cool water on the stove add salt and bring to a boil. Boil until potatoes are tender about 15 minutes.
  3. In a skillet heat oil, add diced yellow onion, pressed garlic glove, diced carrots and diced celery. Saute about 10 minutes. Whisk together flour with ½ cup of milk and add to the saute. Add ½ tsp dried thyme and 1 tsp kitchen bouquet. Then add peas.
  4. Once potatoes are tender, drain them and return them to the pot. Add green onions, cheese and milk (start with 1 cup of milk and add more as needed). Mash using a potato masher. Add salt to taste.
  5. In an oven safe casserole dish begin with a layer of potato mixture, followed by a layer of turkey meat and then a layer of vegetable mixture. Continue layering, ending with a topping of potato mixture.
  6. Place in oven and cook for 30 minutes at 425 degrees until top crust is slightly brown.