Asian-Inspired Shepherd's Pie



  • 1/2 Cup  diced carrots
  • 1/2 Cup  diced celery
  • 1/2 Cup  diced onion
  • 1/2 Cup  diced green onion
  • cloves of garlic, minced
  • 1 Cup  shiitake mushrooms, sliced in half
  • 1 Cup  shelled edamame
  • 1/2 Cup  dry white wine
  • 1 Pound  leftover turkey meat, off the bone, pulled apart or chopped
  • 4 Cups  gravy
  • 1/8 Cup  soy sauce
  • 1 Tablespoon  sesame oil
  • 6 Cups  mashed potatoes or mashed Japanese sweet potatoes
  • 2 Tablespoons  olive oil
  •   Crumbled nori or toasted sesame seeds, for garnish
  •   Salt and pepper, to taste

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by Carlos Espinas

In the English tradition, a cook uses leftover beef or lamb from last night's roast to make this hearty casserole. For the most basic shepherd's pie, you sauté some fresh vegetables, add in meat taken off the bone, and then add any jus or gravy to thicken up the filling and make it a little saucy. You put this filling into an oven-safe casserole dish, top it off with mashed potatoes, dot with butter, and bake until the topping gets a nice roasted brown hue.

What you don't know about shepherd's pie is that it is the perfect dish in which to use those Thanksgiving leftovers because there is no set recipe. Your shepherd's pie is based on what's available in the fridge the morning after Turkey Day. Personally, I like to go with very traditional flavors on Thanksgiving, and then go a little cross-cultural with the leftovers. So here is an Asian-inspired take on Shepherd's pie.


Preheat the oven to 450 degrees.

Lightly sauté the vegetables together in a medium-sized pot. When they are gently cooked, add the wine to deglaze and cook them until the alcohol smell wears off. Now, fold in the turkey meat and add the gravy, soy sauce, and sesame oil. Taste the mixture for proper seasoning.

Spoon the filling into a 12-by-8-inch casserole dish. Top it off with the mashed potatoes (or sweet potatoes) and use a spatula to even it out on top. If you would like to increase the amount of crispiness, drag a fork across the topping to create more grooves. Dot with butter if you like.

Bake for 30 minutes. If you have a convection oven, turn on the fan. If the top is not as brown as you would like at the end of 30 minutes, use the broiler option to get a good crust. However, keep an eye on it to make sure it does not burn.

Once you get the casserole to a desired look, let it sit for at least 15 minutes before serving.


Calories per serving:

322 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free

Daily value:



  • Fat 103g 159%
  • Carbs 258g 86%
  • Saturated 19g 96%
  • Fiber 34g 135%
  • Trans 1g
  • Sugars 21g
  • Protein 146g 293%
  • Cholesterol 295mg 98%
  • Sodium 6,674mg 278%
  • Calcium 549mg 55%
  • Magnesium 496mg 124%
  • Potassium 7,089mg 203%
  • Iron 17mg 95%
  • Zinc 18mg 118%
  • Phosphorus 2,217mg 317%
  • Vitamin A 12,411IU 248%
  • Vitamin C 32mg 53%
  • Thiamin (B1) 1mg 61%
  • Riboflavin (B2) 1mg 84%
  • Niacin (B3) 42mg 211%
  • Vitamin B6 5mg 233%
  • Folic Acid (B9) 742µg 186%
  • Vitamin B12 3µg 49%
  • Vitamin D 2µg 1%
  • Vitamin E 14mg 68%
  • Vitamin K 286µg 358%
  • Fatty acids, total monounsaturated 40g
  • Fatty acids, total polyunsaturated 35g
See detailed nutritional info Have a question about nutritional data? Let us know.

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