Description

This comforting Turkey Shepherd’s Pie is a lighter twist on the classic, featuring lean ground turkey and a medley of vegetables under a golden blanket of creamy mashed potatoes. Perfect for a cozy family dinner, it’s hearty, flavorful, and a great way to use up leftover turkey. Delicious, wholesome, and simple enough for weeknights!

Ingredients

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For the Filling

1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 cup corn kernels (frozen or canned, drained)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken or turkey broth
2 tablespoons olive oil

For the Mashed Potato Topping

2 pounds potatoes, peeled and cubed
1/3 cup milk
2 tablespoons butter
Salt and pepper to taste
1/4 cup shredded cheddar cheese (optional)

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Instructions

Cook the Potatoes: In a large pot, cover the cubed potatoes with cold water and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are fork-tender, about 15-20 minutes. Drain well.
Prepare the Mashed Potato Topping: Mash potatoes with milk, butter, salt, and pepper until smooth and creamy. Stir in cheddar cheese if using. Set aside.
Sauté the Turkey and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots, and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds. Add ground turkey, breaking it apart, and cook until no longer pink, about 6 minutes.
Add Flavor and Thicken: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the meat mixture; cook for 1 minute. Gradually pour in the broth, stirring constantly, and cook until thickened, about 3-4 minutes.
Add Vegetables: Stir in peas and corn, cooking for another 2 minutes until heated through. Taste and adjust seasoning as needed.
Assemble the Pie: Spoon the turkey and vegetable filling evenly into a 2-quart baking dish. Spread the mashed potatoes over the top, creating a rough texture for crispy peaks.
Bake: Preheat the oven to 400°F (200°C). Bake the assembled shepherd’s pie for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges. For extra browning, broil for 2-3 minutes at the end.
Cool & Serve: Allow the pie to cool for 10 minutes before serving. Enjoy warm!

Notes

You can substitute leftover cooked turkey for ground turkey; simply sauté the veggies, stir in diced cooked turkey, and proceed as directed.
Swap in sweet potatoes for a nutrient-rich topping variation.
Feel free to add other vegetables such as green beans or parsnips.
This pie can be made ahead and baked just before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 5g
Sodium: 440mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 26g
Cholesterol: 55mg