This Leftover Turkey Pie is a delicious way to turn Christmas or Thanksgiving leftovers into a completely new meal. Shredded roast turkey, ham and vegetables are mixed into a creamy sauce, then topped with cheesy sweet potato mash and baked until golden.
If you're bored of turkey sandwiches by Boxing Day, this is the recipe to make! It's comforting, packed with vegetables and easy to adapt depending on what's left in your fridge.
I especially love that you can use leftover mashed potatoes, roast vegetables and even stuffing. After all the cooking that goes into Christmas dinner, I'm all for making the next meal as easy as possible.
Recipe update: This recipe was originally published on 23 November 2011 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
For more ways to use up leftover turkey, take a look at our creamy turkey fricassee or our delicious turkey risotto.
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Why You'll Love It
- Perfect for Christmas leftovers - Uses up roast turkey, ham, vegetables and mashed potatoes, so less food goes to waste.
- A different kind of turkey pie - The cheesy sweet potato topping makes a lovely change from traditional puff pastry.
- Easy to adapt - Use whatever cooked vegetables you have left from Christmas or Thanksgiving dinner.
- A filling family meal - Plenty of protein and vegetables in one dish, and you can prepare it ahead for an easy dinner.
Recipe Overview
- Servings: 6 generous portions, ready in around 1 hour.
- Best for: Using up cooked turkey and other leftovers from Christmas or Thanksgiving.
- Equipment: A large frying pan, saucepan, potato masher and ovenproof baking dish.
- Time-saving tip: Cook the sweet potatoes while preparing the filling, or use leftover mashed potatoes to make it even easier.
- Before baking: Make sure the carrots are almost tender and the creamy filling is thick enough to coat the turkey without being watery.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Turkey - We use 500g of leftover cooked turkey, shredded or chopped into bite-sized pieces. Both breast and leg meat work well, and you can also use leftover roast chicken. Try our air fryer turkey or slow cooker turkey crown if you're planning your Christmas meal.
- Ham - A great opportunity to use up leftover Christmas ham or gammon. If you don't have any, you can simply use extra turkey or vegetables.
- Vegetables - We use leeks, onion, garlic, carrots, mushrooms and sweetcorn. This combination adds plenty of flavour, but it's easy to swap in leftover vegetables.
- Stock - Vegetable stock keeps the filling full of flavour, although chicken or turkey stock works too. Leftover turkey gravy is another option.
- Crème fraîche - Reduced-fat crème fraîche makes the filling creamy without needing double cream. Full-fat crème fraîche works too.
- Cheese - Extra mature cheddar gives the pie plenty of flavour, both in the filling and on top. Leftover cheese from the Christmas cheeseboard works brilliantly too.
- Mustard and herbs - Dijon mustard, oregano and marjoram give the creamy filling extra flavour without overpowering the turkey.
- Sweet potatoes - These make the delicious orange mash topping. You can use leftover sweet potato mash, ordinary mashed potatoes or even mashed-up leftover roast potatoes.
- Milk and butter - Used to make the sweet potato topping smooth and creamy.
More ways to adapt this recipe can be found in the Variations section below.
How To Make a Leftover Turkey Pie
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Make the mash. Peel and chop the sweet potatoes into evenly sized pieces. Boil for around 15 minutes, or until tender. Drain well and mash with the milk, butter and seasoning. If you're using leftover mash, you can skip this step.
- Cook the vegetables. Heat the olive oil in a large pan. Add the onion, garlic, leeks, carrots and mushrooms. Cook for around 8-10 minutes, stirring occasionally, until the carrots have started to soften and the moisture from the mushrooms has reduced.
- Make the creamy sauce. Add the stock, mustard, oregano and marjoram. Simmer until the liquid has reduced slightly. Lower the heat and stir in the crème fraîche and half the cheddar. The filling should be creamy rather than watery.
- Add the leftovers. Stir in the shredded cooked turkey, chopped ham and sweetcorn. Mix until everything is coated in the sauce, without boiling the cooked turkey.
- Assemble the pie. Transfer the turkey mixture to a large ovenproof dish.
- Top the pie: Spoon the sweet potato mash over the filling and spread it out evenly.
- Bake: Place in the oven for around 30 minutes, until the filling is bubbling and piping hot throughout.
- Add the cheese. Sprinkle over the remaining cheddar.
- Brown the top: Place under the grill for a few minutes, until the cheese has melted and is golden.
- Allow to stand: Leave the pie to stand for around 5 minutes before serving.
Leftover Turkey Pie Variations
This recipe is really flexible, making it ideal for clearing out the fridge after Christmas dinner.
Use different vegetables: Leftover roasted carrots, parsnips, Brussels sprouts, broccoli, cauliflower or peas all work well. If you're using cooked vegetables, add them with the turkey rather than frying them again. Cut larger pieces into bite-sized chunks.
Use leftover stuffing: Crumble a little cooked stuffing into the turkey filling for even more festive flavour. You could also mix a small amount into the mashed potato topping.
Make a turkey and ham pie: If you've made my slow cooker gammon or honey roast ham and have some left over, it's delicious added to this creamy turkey filling. You could also add chopped leftover pigs in blankets.
Change the topping: We love the sweet potato mash, but ordinary mashed potatoes work just as well. For something more traditional, swap the mash for ready-rolled puff pastry, shortcrust or filo pastry. Follow the pastry instructions and make sure the filling is piping hot before serving.
Use leftover gravy: You can replace the stock and crème fraîche with leftover turkey gravy for a richer, more traditional Christmas leftovers pie. Use enough to coat the ingredients without making the filling too runny.
What To Serve with Leftover Turkey Pie
This creamy turkey pie is a filling meal on its own, as it already has vegetables and mashed potatoes. However, I like serving it with something green on the side.
Some of our favourite recipes to serve alongside it are:
- Roasted Brussels sprouts with garlic - Perfect for a festive meal, with crispy edges and plenty of garlic.
- Easy garlic green beans - A simple vegetable side dish that goes really well with the creamy filling.
- Roasted tenderstem broccoli - A quick option when you don't want to spend much longer cooking.
- Slow cooker red cabbage - Lovely for Boxing Day, especially if you already have some left from Christmas dinner.
- Honey roasted parsnips - A good way to turn any extra roast vegetables into a bigger meal.
A spoonful of leftover cranberry sauce on the side is also delicious, as the sweetness goes really well with the turkey and cheese.
Storage and Freezing
Make ahead: You can prepare the vegetable filling and mashed potato topping ahead of time. Cool them quickly and refrigerate until needed. For the best results, assemble the pie with safely chilled leftover turkey and bake just before serving.
Refrigerate: Keep leftover cooked turkey refrigerated and use it within 48 hours of its original cooking, or freeze it. Assemble the pie within that period, and don't assume that turning the turkey into a pie resets the storage time.
Freeze: For convenient meal prep, the best option is to assemble the pie before its final bake, then wrap it well and freeze. Aim to use it within 3 months for the best quality. The sweet potato topping may become slightly softer after freezing.
Defrost: Defrost overnight in the fridge, allowing extra time for a large family-sized pie. Never defrost it at room temperature.
Bake from chilled: Bake the assembled pie until the centre is steaming hot throughout. Because this recipe uses already-cooked turkey, avoid repeatedly reheating it. The safest approach is to prepare individual portions and heat them only when needed.
Dannii's Top Tips
- Don't overcook the turkey. It's already cooked, so add it towards the end of preparing the filling. It only needs to be heated thoroughly during baking.
- Make sure the filling isn't too watery. Mushrooms release quite a lot of moisture, so cook this off before adding the stock. If the sauce is still thin, let it reduce further before assembling the pie.
- Cook raw carrots until nearly tender. They take longer than mushrooms and leeks, so don't rely on the baking time alone to soften large pieces.
- Drain the sweet potatoes well. Excess water will make the mash loose and more likely to sink into the filling.
- Use leftover gravy. Swap the creamy sauce for leftover turkey gravy if you prefer a richer, more traditional flavour.
- Try a pastry topping. Puff pastry, filo or shortcrust are all alternatives if you don't want mashed potato.
- Use leftover chicken instead. This makes a delicious chicken and vegetable pie any time of year, not just after Christmas.
- Taste before adding salt. Ham, cheese, mustard and stock can all be salty, particularly when you're using Christmas leftovers.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Filling is too watery | The mushrooms have released moisture or the stock hasn't reduced enough. | Simmer the sauce until thick and creamy before adding the turkey. If needed, stir in 1 teaspoon of cornflour mixed with a little cold water and simmer briefly to thicken. |
| Turkey is dry | The turkey was cooked too long or was already quite dry before being added. | Add the cooked turkey at the end of making the filling and avoid simmering it for too long. Add a splash of stock if the mixture looks dry. |
| Sweet potato topping sinks | The mash is too wet or the filling is too thin. | Drain the sweet potatoes thoroughly and make sure the filling has thickened. Spoon the mash on gently, starting around the edges. |
| Vegetables are still hard | The carrots were cut too large or weren't cooked for long enough before baking. | Dice the carrots into small, even pieces and cook until almost tender before assembling the pie. |
Frequently Asked Questions
Yes! The ham adds extra flavour, but it's completely optional. You can replace it with more shredded turkey, chicken or vegetables. The recipe will still work well without it.
The sweet potato topping doesn't contain flour, and the basic recipe can be gluten free. However, check your stock, mustard, ham and any leftover gravy or stuffing for gluten-containing ingredients. If you use a traditional pastry topping, you'll need a gluten-free alternative.
Yes, as long as the turkey was frozen and stored safely. Defrost it thoroughly in the fridge before using it, and make sure the assembled pie is heated until steaming hot throughout. Don't repeatedly reheat the turkey.
More Leftover Turkey Recipes
Still got turkey to use up? Try these:
If you've tried this leftover turkey pie recipe, let us know how you got on in the comments below. We'd love to hear what Christmas leftovers you added!
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Leftover Turkey Pie with Sweet Potato Mash
Recipe Video
Ingredients
Pie filling:
- 1 tablespoon of Olive oil
- 1 Onion - diced
- 2 Garlic cloves - crushed
- 300 g (3 ½ cups) of Leeks - sliced
- 2 Carrots - diced
- 100 g (2 ½ cups) of Mushrooms - sliced
- 250 ml (1 cup) of Vegetable stock (low salt)
- 1 teaspoon of Dijon mustard
- ½ teaspoon of Dried oregano
- ½ teaspoon of Marjoram
- 200 g (¾ cup) of Reduced fat crème fraîche
- 50 g (½ cup) of Mature cheddar - grated
- 500 g (1 lb) of Leftover turkey - shredded
- 120 g of Ham - chopped
- 200 g (1 ⅓ cups) of Sweetcorn - drained
Sweet potato topping
- 800 g (1 ¾ lb) of Sweet potato - peeled and chopped
- 80 ml (⅓ cup) of Whole milk
- 1 ½ tablespoon of Butter
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Prep: Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Make the mash. Peel and chop 800 g of Sweet potato into evenly sized pieces.Boil for around 15 minutes, or until tender. Drain well and mash with 80 ml of Whole milk, 1 ½ tablespoon of Butter, ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.If you're using leftover mash, you can skip this step.
- Cook the vegetables. Heat 1 tablespoon of Olive oil in a large pan. Add 1 Onion (diced), 2 Garlic cloves (crushed), 300 g of Leeks (sliced), 2 Carrots (diced) and 100 g of Mushrooms.Cook for around 8-10 minutes, stirring occasionally, until the carrots have started to soften and the moisture from the mushrooms has reduced.
- Make the creamy sauce. Add 250 ml of Vegetable stock (low salt), 1 teaspoon of Dijon mustard, ½ teaspoon of Dried oregano and ½ teaspoon of Marjoram. Simmer until the liquid has reduced slightly.Lower the heat and stir in 200 g of Reduced fat crème fraîche and 25 g of Mature cheddar. The filling should be creamy rather than watery.
- Add the leftovers. Stir in 500 g of Leftover turkey, 120 g of Ham and 200 g of Sweetcorn. Mix until everything is coated in the sauce, without boiling the cooked turkey.
- Assemble the pie. Transfer the turkey mixture to a large ovenproof dish.
- Top the pie: Spoon the sweet potato mash over the filling and spread it out evenly.
- Bake: Place in the oven for around 30 minutes, until the filling is bubbling and piping hot throughout.
- Add the cheese. Sprinkle over the remaining 25 g of Mature cheddar.
- Brown the top: Place under the grill for a few minutes, until the cheese has melted and is golden.
- Allow to stand: Leave the pie to stand for around 5 minutes before serving.
Recipe Notes
- Don't overcook the turkey. It's already cooked, so add it towards the end of preparing the filling. It only needs to be heated thoroughly during baking.
- Make sure the filling isn't too watery. Mushrooms release quite a lot of moisture, so cook this off before adding the stock. If the sauce is still thin, let it reduce further before assembling the pie.
- Cook raw carrots until nearly tender. They take longer than mushrooms and leeks, so don't rely on the baking time alone to soften large pieces.
- Drain the sweet potatoes well. Excess water will make the mash loose and more likely to sink into the filling.
- Use leftover gravy. Swap the creamy sauce for leftover turkey gravy if you prefer a richer, more traditional flavour.
- Try a pastry topping. Puff pastry, filo or shortcrust are all alternatives if you don't want mashed potato.
- Use leftover chicken instead. This makes a delicious chicken and vegetable pie any time of year, not just after Christmas.
- Taste before adding salt. Ham, cheese, mustard and stock can all be salty, particularly when you're using Christmas leftovers.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Andrea Metlika says
Fabulous use of leftover Turkey. And that sweet potato topping, wow!
Toni Dash says
This was a huge hit at my house! Everyone loved it!
Angela says
Leftover casseroles are a thing of beauty! :) Can't wait to give this one a try!
Mirlene says
I love the added mushrooms in this recipe. I can't wait to give it a try.
Katherine Hackworthy says
Such a great way to use up turkey leftovers! The sweet potato topping looks incredible.
Jacque Hastert says
I have this saved and will be using it to use up my leftover turkey. We always have so much cause I over buy, but this will be a delicious way to enjoy the leftovers.
Gina says
Love the leeks and creme fraiche in this, definitely a unique way to use up leftovers!