Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Thanksgiving-Leftovers Shepherd's Pie 3.7 (75) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 4, 2021 Print Share Share Tweet Pin Email Yield: 4 to 6 Serves Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie. Ingredients 3 cups cooked stuffing 1 cup cranberry sauce, plus more for topping (optional) 1 pound sliced cooked turkey 10 ounces glazed carrots, (or another leftover vegetable) 4 to 6 tablespoons gravy 3 to 4 cups mashed potatoes Directions Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired. Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly. Cook's Notes To bake individual pies, use six ten-ounce ramekins, and reduce cooking time twenty to thirty minutes. Print