Turkey Shepherd’s Pie Recipe

I turned simple ground turkey and a bounty of vegetables into a Healthy Shepherd’s Pie that earned a permanent spot in my Ground Turkey Family Recipes.

I never thought potatoes and ground turkey could start a small argument at my table, but this Turkey Shepherd’s Pie does. It sits somewhere between Ground Turkey Pot Pie Casserole and something classic, only lighter, quicker, and a little unexpected.

I love that the potatoes hide a surprise and the turkey keeps things honest, so you dont have to overthink dinner. If you like Ground Turkey Family Recipes with a twist, this will make you curious enough to come back for seconds, even on a chaotic weeknight.

It’s simple, imperfect, and exactly the kind of dinner I want after a long day.

Ingredients

• Ground turkey: Lean protein, low fat if drained, keeps pie hearty, mild savory flavor
• Potatoes: Starchy carbs, gives creamy mash, some vitamin C and potassium, filling and comforting
• Butter: Rich saturated fat, adds silkiness and flavor, use less if watching calories
• Onions: Add sweetness and depth when cooked, fiber and antioxidants, very flavorful
• Garlic: Strong aromatics, small amount boosts savory umami, may aid immunity
• Carrots: Natural sweetness, fiber and beta carotene, brightens filling texture and color
• Mushrooms: Optional umami bomb, low calorie, adds meaty texture and earthiness
• Peas: Sweet, small protein and fiber boost, bright pop, adds color
• Cheddar: Melty cheddar optional, salty savory finish, adds fat and extra flavor

Ingredient Quantities

• 1 1/2 lb (about 700 g) ground turkey
• 2 lb (about 900 g) potatoes (russet or Yukon Gold)
• 4 tbsp unsalted butter
• 1/2 cup (120 ml) milk
• 1/4 cup sour cream or plain yogurt (optional)
• 1 medium yellow onion
• 2 cloves garlic
• 2 medium carrots
• 1 stalk celery (optional)
• 8 oz (225 g) mushrooms (optional)
• 1 cup frozen peas
• 1/2 cup frozen corn
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all purpose flour (or 1 tbsp cornstarch for gluten free)
• 1 1/2 cups (360 ml) low sodium chicken or turkey broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf (optional)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1/2 cup (about 50 g) shredded cheddar cheese (optional)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 400°F (200°C). Peel and cut potatoes into even chunks, cover with cold water, salt the pot and boil until fork tender about 15-20 minutes.

2. Drain potatoes well, return to the hot pot to steam dry for a minute, then mash with 4 tbsp butter, 1/2 cup milk and 1/4 cup sour cream or yogurt if using; season with 1 tsp salt and 1/2 tsp pepper. Don’t overmix or you’ll get gluey potatoes, keep them fluffy.

3. While potatoes cook chop 1 medium onion, mince 2 cloves garlic, dice 2 carrots, chop 1 stalk celery if using and slice 8 oz mushrooms if using. Have 1 cup frozen peas and 1/2 cup corn ready.

4. Heat 2 tbsp olive oil in a large skillet over medium-high. Add 1 1/2 lb ground turkey, sprinkle a little salt and pepper and cook, breaking it up, until it loses pink and starts to brown about 6-8 minutes.

5. Push turkey to the side, add onion, carrots, celery and mushrooms, cook until softened about 5-7 minutes, then stir in garlic for 30 seconds.

6. Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, cook 1-2 minutes to deepen flavor. Sprinkle 2 tbsp flour (or dissolve 1 tbsp cornstarch in a little cold water for gluten free) over the mix, stir to coat and cook another minute.

7. Pour in 1 1/2 cups low sodium chicken or turkey broth while scraping the bottom to deglaze, add 1 tsp dried thyme, 1/2 tsp dried rosemary and 1 bay leaf if using. Bring to a simmer until thickened about 5-8 minutes, then stir in peas and corn, taste and adjust salt and pepper; remove bay leaf.

8. Transfer the turkey-vegetable filling to a 9×13 inch baking dish, spread into an even layer. Spoon the mashed potatoes over the top and smooth, or make fork peaks for browning. Sprinkle 1/2 cup shredded cheddar if using and dot with a little extra butter if you want.

9. Bake for 20-25 minutes until the filling is bubbly and the top is lightly golden. If you want a crispier brown top, switch to broil for 2-3 minutes but watch it closely so it doesn’t burn.

10. Let rest about 10 minutes so it sets, sprinkle 2 tbsp chopped fresh parsley if using and serve. If the filling seemed thin next time simmer it a bit longer or add a little more flour/cornstarch.

Equipment Needed

1. Large pot with lid, for boiling potatoes
2. Colander for draining
3. Potato masher or ricer to mash without overworking
4. Large skillet or frying pan (about 12 inch) for cooking the turkey and veggies
5. 9 by 13 inch baking dish
6. Chef’s knife and cutting board
7. Measuring cups and spoons, dont forget a liquid measuring cup
8. Wooden spoon or heatproof spatula
9. Vegetable peeler and oven mitts

FAQ

Turkey Shepherd’s Pie Recipe Substitutions and Variations

Quick swaps that work well:

• Ground turkey
  • Ground chicken, similar lean texture and mild flavor, use same amount.
  • Ground pork, richer and juicier so reduce added fat or salt slightly.
  • Cooked brown or green lentils, about equal volume, great vegetarian swap and holds sauce well.
  • Finely chopped mushrooms with a splash of soy sauce, gives umami and a meaty bite when cooked down.
• Potatoes
  • Sweet potatoes, a bit sweeter so balance with extra salt or a squeeze of lemon.
  • Cauliflower florets, steam and mash for a low carb option, may need more butter or milk for creaminess.
  • Parsnips or rutabaga, roast or boil then mash for a savory root vegetable mash.
  • Instant mashed potato flakes, quick shortcut, follow package directions and adjust butter and milk to match texture.
• Milk or sour cream
  • Plain Greek yogurt instead of sour cream, same tang but thicker, youll want to thin it with a little milk if needed.
  • Unsweetened oat or soy milk, works well in mashed potatoes, use same volume as dairy milk.
  • Evaporated milk diluted with water, gives extra creaminess without added fresh milk.
  • Skip sour cream and add extra butter plus a splash of broth for moisture and flavor.
• All purpose flour or cornstarch
  • Arrowroot powder, use same amount as cornstarch, thickens with a clear glossy finish.
  • Tapioca starch, use it 1 to 1 with cornstarch, holds well after freezing.
  • Gluten free 1 to 1 flour blend, substitute equal amount for all purpose flour in the roux.
  • Beurre manié made from equal parts soft butter and flour kneaded together, stir into simmering filling to thicken.

Pro Tips

1. Brown the turkey properly, don’t just stir it until it’s gray. Let it sit a bit so it can get some color, and don’t overcrowd the pan or it will just steam. A little extra heat at the end gives way more flavor than extra seasoning.

2. Keep the mash light and fluffy by drying the potatoes well and using warm milk and butter. Mash gently, stop while there are still a few small lumps, and resist the urge to overwork them or they’ll go gluey. If you need the topping to hold up for a make ahead, fold in a beaten egg or a few tablespoons of ricotta.

3. Get the filling thickness right early. If it seems watery, simmer longer to reduce, or mix a cornstarch slurry in cold water and add at the end so it hits full thickness without clumping. Taste and then tweak salt and acidity, a tiny splash of Worcestershire or vinegar will brighten things a lot.

4. For a golden crisp top, rough up the potato surface with a fork so peaks form, dot with a little butter or brush with milk, then broil at the very end but watch it closely it goes from perfect to burnt fast. Let the dish rest after baking so the filling sets and slices cleanly.

5. Make ahead and freeze like a pro: cool the assembled dish completely, wrap tightly and freeze. Bake from frozen adding extra time and tenting with foil at first so the top doesn’t overbrown. Reheat leftovers covered, then uncover and crisp briefly for best texture.