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 also 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 Can green beans, drained (14.5 ounce)

2 Cans of condensed cream of mushroom soup (10.75 ounce)

2 Cans of mushrooms, with liquid (4 ounce) 

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 a 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.


Hickory Wood Bisquettes

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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