Smoked Turkey Shepherd’s Pie Recipe

I am a big fan of Shepherd’s Pie. So, I decided to try this Smoked Turkey Shepherd’s Pie Recipe. It is comfort food at its best!  This is a wonderful variation using a Hickory Smoked Turkey Breast.  You can substitute Chicken for the Turkey.

This is also a good idea to use leftovers from your previous smoking. For example, you may use that dark meat from a chicken you had smoked, or any leftover chicken or turkey.

This makes a complete thanksgiving meal in one slice!



  • 1+ lb cubed Hickory Smoked Turkey Breast
  • 1 onion, chopped and sautéd
  • 1 (14.5 ounce) can green beans, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (4 ounce) cans of mushrooms, with liquid
  • 1 pkg Stove Top Stuffing, turkey or chicken (or use leftover stuffing)
  • 12 ounces shredded Cheddar cheese (Costco Mexican style Blend)
  • 8 cups mashed potatoes


  • Preheat Pellet Smoker-Grill or oven to 350º F (175ºC)
  • Spread stuffing in an even layer on the bottom of a 9×13 inch baking dish
  • Top with layer of cubed smoked turkey
  • Top with sautéd onions and a layer of green beans
  • Mix canned mushrooms, with liquid, and cream of mushroom soup
  • Pour mixed cream of mushroom soup over the onion/green bean layer
  • Scatter casserole with half the shredded Cheddar cheese
  • Mix remaining shredded Cheddar cheese and mashed potatoes
  • Top the casserole with the mashed potatoes
  • Dot the mashed potatoes with a few pats of butter
  • Bake for 45 to 70 minutes until heated through and bubbling
  • Rest Smoked Turkey Shepherd’s Pie Casserole for 15 minutes before serving