Shepherd’s Pie with Ground Turkey
Shepherd’s Pie with Ground Turkey is a delicious twist on the classic comfort dish, replacing traditional lamb with lean ground turkey for a lighter alternative. This savory pie features seasoned ground turkey in a savory broth all nestled beneath a layer of creamy mashed potatoes.
Shepherd’s Pie
I recently had a friend ask me if I had a recipe for Shepherd’s Pie and since I didn’t, I knew it was time to add this simple recipe to the menu. I decided to add a twist and use ground turkey instead of lamb or beef, and my family agreed that it was just as delicious.
I often try to make a classic meal a tad bit leaner so ground turkey is always an excellent solution. If you don’t want to use turkey, feel free to go with lamb or beef!
What is Shepherd’s Pie?
Shepherd’s Pie is a savory British dish traditionally made with minced or ground meat (typically lamb or mutton) cooked in a rich gravy with vegetables, and topped with a layer of mashed potatoes. The entire dish is then baked until the mashed potato topping forms a nice golden crust. It’s comfort food to the max.
Why This Recipe Works:
- SIMPLE – This easy shepherd’s pie recipe uses simple ingredients that can easily be found in your local grocery store. You can have this hearty dish on the table in just over an hour.
- FULL OF FLAVOR – The whole family will love the delicious flavor in our easy turkey shepherd’s pie. Don’t skip the seasonings because they add depth of flavor..
- HEARTY AND COMFORTING – Shepherd’s Pie is ultimate comfort food with tender veggies, savory broth, turkey meat, and fluffy mashed potatoes.
- USE UP LEFTOVER MASHED POTATOES – Feel free to use any leftover mashed potatoes in the topping.
Ingredients Used:
For the potatoes:
This mashed potato recipe is one of our favorites. You can make a full batch and use up the leftovers for the topping on shepherd’s pie. A great way to work smarter in the kitchen!
- Russet Potatoes
- Butter
- Cream Cheese
- Half and Half
- Seasonings – A combo of kosher salt, freshly ground black pepper, seasoned salt, and onion salt.
For the meat mixture:
- Ground Turkey
- Veggies – onions, carrots, garlic, frozen corn, and frozen peas
- Seasonings – dried thyme, dried rosemary, salt, and pepper
- Flour
- Tomato Paste
- Beef Broth
- Worcestershire Sauce
How to make Shepherd’s Pie:
Step 1
Prep potatoes. Peel the potatoes and chop them into large chunks. Add them to a medium saucepan and cover with water.
Step 2
Cook potatoes. Bring the potatoes to a boil over medium-high heat, then reduce to a simmer. Cook potatoes until they’re fork tender. Drain well and add them to a bowl.
Step 3
Mash the potatoes. To the potatoes, add the butter, cream cheese, and seasonings. Use a hand mixer (or use a potato masher) to cream the potatoes until well combined. Set aside.
Step 4
Cook veggies and meat. Heat a large stock pot (or large skillet) over medium heat. Add a drizzle of olive oil and the onions, carrots, ground turkey, and seasonings. Cook until turkey is browned and cook through completely, using a wooden spoon or spatula to break apart the meat and stir frequently.
Step 5
Add flour. Then add the flour and stir until it’s fully absorbed – about 1-2 minutes.
Step 6
Add broth ingredients. Add the tomato paste, Worcestershire sauce, and beef broth. Stir well and simmer for 5-10 minutes or until the mixture is thickened.
Step 7
Add frozen veggies. Then add the frozen peas and corn and stir to combine.
Step 8
Assemble casserole. Add the meat mixture to a casserole dish (a 9×13 or oblong dish). Top meat with the mashed potatoes, smoothing the potatoes to all sides of the dish.
Pro-Tip: Try to create a seal with the mashed potatoes, smoothing the potatoes tightly to the edge of the dish. If you don’t get it sealed, you’ll see the broth bubble up around the sides of the dish (like mine did)! Either way – it will taste delicious!
Step 9
Bake. Bake Shepherd’s Pie in a preheated 350-degree oven for approximately 30 minutes or until piping hot.
Step 10
Serve. Serve shepherd’s pie on individual serving bowls with sides of your choice.
Storing and Freezing
- Store leftover pie in an airtight container in your refrigerator for 3-4 days.
- To freeze Shepherd’s Pie, wrap dish tightly and store it in the freezer for up to 2-3 months.
What to serve with Shepherd’s Pie?
Recipe FAQs:
The dish originates from the British Isles, but many people argue that it is an Irish dish by origin.
The main difference between Cottage Pie and Shepherd’s pie is cottage pie uses ground beef, and Shepherd’s pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes.
Carrots, peas, and onions are commonly used. You can also add other vegetables like corn or green beans.
Yes, you can assemble the Shepherd’s Pie in advance and refrigerate it. Bake it just before serving.
Yes, you can use cauliflower instead but the flavor will be far different than using potatoes. Just add the cauliflower mash to the top of the meat mixture and bake accordingly.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Shepherd’s Pie with Ground Turkey
Ingredients
For the potatoes:
- 2 pounds russet potatoes – peeled and cubed
- 2 oz. cream cheese
- 2 Tablespoons unsalted butter
- 3-4 Tablespoons half and half
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon onion salt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the meat:
- 2 Tablespoons olive oil
- 1 ½ pounds lean ground turkey – or use ground beef or ground lamb
- 1 cup yellow onion – diced
- 1 cup carrots – shredded and diced
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons all-purpose flour
- 2 Tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Prep potatoes. Peel the potatoes and chop them into large chunks. Add them to a medium saucepan and cover with water.
- Cook potatoes. Bring the potatoes to a boil over medium-high heat, then reduce to a simmer. Cook potatoes until they're fork tender. Drain well and add them to a bowl.
- Mash the potatoes. To the potatoes, add the butter, cream cheese, and seasonings. Use a hand mixer (or use a potato masher) to cream the potatoes until well combined. Set aside.
- Cook veggies and meat. Heat a large stock pot (or large skillet) over medium heat. Add a drizzle of olive oil and the onions, carrots, ground turkey, and seasonings. Cook until turkey is browned and cook through completely, using a wooden spoon or spatula to break apart the meat and stir frequently.
- Add flour. Then add the flour and stir until it's fully absorbed – about 1-2 minutes.
- Add broth ingredients. Add the tomato paste, Worcestershire sauce, and beef broth. Stir well and simmer for 5-10 minutes or until the mixture is thickened.
- Add frozen veggies. Then add the frozen peas and corn and stir to combine.
- Assemble casserole. Add the meat mixture to a casserole dish (a 9×13 or oblong dish). Top meat with the mashed potatoes, smoothing the potatoes to all sides of the dish.
- Bake. Bake Shepherd's Pie in a preheated 350-degree oven for approximately 30 minutes or until piping hot.
- Serve. Serve shepherd's pie on individual serving bowls with sides of your choice.
Notes
- Pro-Tip: Try to create a seal with the mashed potatoes, smoothing the potatoes tightly to the edge of the dish. If you don’t get it sealed, you’ll see the broth bubble up around the sides of the dish (like mine did)! Either way – it will taste delicious!
- Store leftover pie in an airtight container in your refrigerator for 3-4 days.
- To freeze Shepherd’s Pie, wrap dish tightly and store it in the freezer for up to 2-3 months.
I love the addition of turkey. Tastes great and is fun to eat with a cool name!
Amen!