Fody's Leftover Turkey Low FODMAP Shepherd’s Pie


10 Min

40 minutes

Makes 12 servings

Description of Fody's Leftover Turkey Low FODMAP Shepherd’s Pie

Classic shepherd’s pie features ground lamb and vegetables under a crown of mashed potatoes. This low FODMAP arrangement lends itself to Thanksgiving leftovers! Here we take leftover cooked turkey and mashed potatoes and create an easy to make dish that makes for an awesome low FODMAP lunch or dinner idea. The gravy that holds it all together is quickly put together with Fody Low FODMAP Chicken Soup Base. Fody Low FODMAP Lemon Herb Seasoning works beautifully here for flavor as well!

Fody's Leftover Turkey Low FODMAP Shepherd’s Pie Ingredients

Turkey Filling:

  • 2-pounds (910 g) leftover cooked turkey, shredded or cut into small cubes
  • 2 cups (480 ml) water
  • 2 teaspoons Low FODMAP Chicken Soup Base
  • 1/4 cup (60 ml) Low FODMAP Shallot/Onion-Infused Olive Oil or Low FODMAP Garlic-Infused Olive Oil
  • 3/4 cup (54 g) chopped leeks, green parts only
  • 1/4 cup (16 g) chopped scallions, green parts only
  • 3 medium carrots, trimmed, peeled, and diced
  • 2 medium parsnips, trimmed, peeled, and diced
  • 1 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Fody Low FODMAP Lemon Herb Seasoning
  • ¼ cup (36 g) low FODMAP gluten-free flour
  • 1 cup (240 ml) lactose-free half-and-half, at room temperature
  • Kosher salt
  • Freshly ground black pepper

    Mashed Potato Topping:

    • 4 cups (approx. 1 kg) leftover mashed potatoes, at room temperature
    • Lactose-free milk or half-and-half as needed
    • Kosher salt
    • Freshly ground black pepper

    Directions for Fody's Leftover Turkey Low FODMAP Shepherd’s Pie

    For the Turkey Filling: Preheat oven to 375°F (190°C). Coat the inside of a 3-quart (2.8 L) ovenproof casserole dish with nonstick spray. Place cooked turkey in pan, filling it evenly; set aside.

    Bring water to a simmer in a small pot. Whisk in Low FODMAP Chicken Soup Base until dissolved; remove from heat and set aside.

    Heat a large skillet over low-medium heat. Add Low FODMAP Shallot-Infused Olive Oil until it is shimmering, then add leeks, scallions, carrots and parsnips. Sauté, stirring often, for about 10 minutes or until carrots and parsnips are crisp tender. Whisk in the tomato paste, Worcestershire sauce and Fody Low FODMAP Lemon Herb Seasoning. Stir in the flour to coat everything evenly, then slowly add reserved stock and half-and-half and continue to cook until sauce thickens, whisking often. Taste and adjust seasoning with salt and pepper as desired. Scrape filling into prepared pan and toss well with turkey.

    For the Topping: Place leftover mashed potatoes in a bowl and mash them with a potato masher. They need to be the texture of freshly made mashed potatoes, which most likely means you need to add some milk or half-and-half to thin them out a bit. Add a couple tablespoons of liquid at a time and use the masher and then a whisk to help you get the texture right. Season to taste with salt and pepper, if needed. Spread the mashed potatoes evenly over the turkey filling, leaving a ¼-inch (6 mm) border of filling.

    Bake for about 30 minutes or until the mashed potatoes are a bit browned here and there and filling is bubbling hot. If you want to brown the potatoes further, you can run the casserole under a broiler for a few minutes. Your low FODMAP shepherd’s pie is ready to serve!

    About the Chef

    Dédé Wilson

    Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

    This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.