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Turkey Shepherd’s Pie

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Turkey Shepherd’s Pie is a hearty and comforting dish made with seasoned ground turkey, mixed vegetables, and creamy mashed potatoes baked to golden perfection. It’s a lighter take on the traditional shepherd’s pie, full of rich flavor and ideal for weeknight dinners or using up leftover turkey.

Ingredients

  • 1 lb ground turkey (or 2 cups shredded cooked turkey)
  • 1 tablespoon olive oil or butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup peas and corn (fresh, canned, or frozen)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • ¾ cup chicken or turkey broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme or rosemary
  • 3 cups mashed potatoes (prepared)
  • ½ cup shredded cheddar cheese (optional for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, and carrots; cook for 5 minutes until softened.
  3. Add ground turkey and cook until browned and cooked through, breaking it apart with a spoon.
  4. Stir in tomato paste, Worcestershire sauce, salt, pepper, and thyme.
  5. Pour in broth and simmer for 5–7 minutes until slightly thickened. Stir in peas and corn.
  6. Transfer turkey mixture to a baking dish and spread evenly.
  7. Spoon mashed potatoes over the top and smooth with a spatula.
  8. Sprinkle shredded cheddar cheese on top if using.
  9. Bake for 20–25 minutes until golden brown and bubbly around the edges.
  10. Let rest 10 minutes before serving. Garnish with chopped parsley.

Notes

  • Use leftover shredded turkey for an easy post-holiday version.
  • Sweet potatoes can be used instead of regular mashed potatoes for a twist.
  • Broil the top for a crisp, golden crust.
  • Add extra vegetables like mushrooms or spinach for more flavor and nutrients.
  • To make it dairy-free, use olive oil and non-dairy milk for the mashed potatoes.

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