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This easy shepherd’s pie is a quick and simple way to use up Thanksgiving leftovers!

Thanksgiving leftovers are an annual problem. Everyone has their favorite leftovers that they pick at day after day until it’s gone. But that leaves other leftovers that need to be used up. So this year, I got ahead of the game. Before we picked away at our favorites, I used a little bit of everything to make this easy recipe.

Typically, this type of casserole involves a ground meat such as beef or lamb, plenty of vegetables, something “saucy” and a final layer of mashed potatoes. While this comes pretty close, we aren’t using ground meat here.

HOW TO MAKE EASY SHEPHERD’S PIE

The trick with this casserole dish is to start with your stuffing and end with your mashed potatoes. For me, the bottom layer was my crouton stuffing. Really, you can use anything in this casserole. Whatever is left over can be layered on. But it usually bakes best with the croutons on the bottom and the mashed potatoes on the top (which is the reason for calling it shepherd’s pie!). If you don’t have stuffing left over, then use some turkey and gravy for your bottom layer. Truly, whatever you have left over in the fridge from Thanksgiving will work here.

I know some of you don’t like cranberry sauce, so just leave it off. There are no hard or fast rules here. Use what you’ve got, bake it and eat it! Easy!

If you find you are out of vegetables or just don’t have enough for a full casserole, feel free to add some frozen vegetable here. For Thanksgiving, I bought corn and forgot to make it. So I could have used it here if I wanted. Just add them in a frozen layer and proceed with the rest of your leftover layers.

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Enjoy!