Leftover Turkey Shepherd's Pie Pizza
Submitted by karen1234
Turn leftover Thanksgiving or Christmas turkey into a mouthwatering Shepherd’s Pie Pizza: crispy bread dough crust topped with savory veggies, turkey, and cheesy mashed potatoes. Easy, comforting fusion recipe ready in under 2 hours!
YIELD
12 servingsPREP
25 minCOOK
52 minREADY
2 hrsOh, darlings, imagine the cozy comfort of a classic shepherd’s pie colliding with the irresistible allure of pizza—crispy edges, savory depths, and that golden, cheesy top that bubbles like a dream!
This Shepherd’s Pie Pizza is your genius solution for those post-holiday leftover blues, turning roasted turkey into a hearty, family-pleasing mash-up that’s equal parts inventive and nostalgic. With a pillowy bread dough crust cradling a veggie-packed turkey filling and a fluffy mashed potato crown, it’s the ultimate crowd-pleaser that screams “seconds, please!"—perfect for game nights or lazy weekends.
Pro Tips
- For flawless dough handling, thaw frozen bread dough at room temperature for about 1½ hours until soft and pliable—don’t rush it in the microwave, or you’ll end up with a tough crust! If using homemade dough, ensure it’s risen properly for that airy texture.
- Opt for leftover mashed potatoes if you have them; they’ll add extra flavor from holiday seasonings. If making fresh, keep them creamy but not watery to avoid a soggy pie.
- Food safety first: Ensure your leftover turkey is reheated to at least 165°F (74°C) internally during assembly—use a thermometer for peace of mind. And always store leftovers in the fridge within 2 hours of baking.
- To avoid a sticky mess, flour your work surface lightly and work quickly when shaping the dough. For extra crispiness, place the pizza pan on the lower oven rack.
Optional Variations
- Vegetarian Twist: Swap the turkey for lentils or plant-based crumbles—simmer them with the veggies for an earthy, meat-free delight that even carnivores will devour.
- Spicy Kick: Stir in diced jalapeños with the bell peppers or top with pepper jack cheese instead of cheddar for a feisty flair that wakes up the taste buds.
- Gluten-Free Option: Use a gluten-free pizza dough mix in place of bread dough, and double-check your onion soup mix for hidden gluten—voilà, inclusive indulgence!
- Veggie Boost: Add chopped mushrooms or spinach to the filling for more umami and nutrients, turning this into a stealthy healthy hit.
Bon appétit, food adventurers—may your kitchen overflow with delicious triumphs! If you tweak it further, share your twists; I’d love to hear!
Ingredients
Directions
- Preheat your oven to 350°F (180°C) and coat a 14-inch pizza pan with cooking spray. Using your fingertips, gently spread the thawed bread dough across the bottom of the pan, pushing it up to form a rim around the edges—like sculpting an edible fortress! If the dough feels too sticky, dust your hands lightly with flour. Prick the dough about 15 times with a fork to prevent puffing, then brush the surface with the teaspoon of olive oil for that golden sheen.
- Bake the crust for 7 minutes until it’s just set but not browned. Remove from the oven and let it cool slightly while you prepare the toppings—this brief par-bake ensures a crisp base that won’t go soggy under the hearty layers.
- In a large skillet, heat the ½ teaspoon olive oil over medium heat. Add the diced onions and bell peppers, sautéing until they soften and release their sweet aroma, about 5 minutes. Stir in the shredded leftover turkey and cook just until warmed through and fragrant. There is no need to brown since it’s already cooked! Sprinkle in the onion soup mix and thawed mixed vegetables, stirring everything together for 2-3 minutes to blend the flavors into a savory symphony.
- In a mixing bowl, combine the mashed potatoes, dried sage, garlic powder, beaten egg whites, and shredded cheddar cheese. Mix until creamy and well incorporated; the egg whites add lift, making the topping light and irresistible.
- Spread the turkey-vegetable mixture evenly over the par-baked crust, creating a lush, even layer. Then, dollop and gently spread the potato mixture on top, smoothing it out like frosting a cake—be careful not to press too hard, or you’ll squish the filling!
- Bake for 45 minutes, or until the potato topping turns golden and bubbly with crispy edges, and the crust achieves that perfect deep brown hue. Let it rest for 5 minutes before slicing—patience, my dears, for the cleanest cuts!
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