Shepherd's Pie with Ground Turkey

A closeup on shepherd's pie and a serving removed.

5 from 1 vote

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.

Course Main Dish

Cuisine American

Keyword shepherd's pie with ground turkey

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 451kcal

Author Sue Ringsdorf

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.
2 pounds russet potatoes
Mash the potatoes. To the potatoes, add the butter, cream cheese, half and half, and seasonings. Use a hand mixer (or use a potato masher) to cream the potatoes until well combined. Set aside.
2 Tablespoons unsalted butter, 2 oz. cream cheese, 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
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 garlic and stir for a minute.
2 Tablespoons olive oil, 1 cup yellow onion, 1 cup carrots, 1 ½ pounds lean ground turkey, kosher salt and freshly ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 3 cloves garlic
Add flour. Then add the flour and stir until it's fully absorbed - about 1-2 minutes.
2 Tablespoons all-purpose flour
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.
2 Tablespoons tomato paste, 1 Tablespoon Worcestershire Sauce, 1 cup beef broth
Add frozen veggies. Then add the frozen peas and corn and stir to combine.
1 cup frozen peas, 1 cup frozen corn
Assemble casserole. Add the meat mixture to a casserole dish (a 9x13 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.

Nutrition