Go Back

Turkey Shepherd’s Pie

Turkey shepherd’s pie layers a savory ground turkey and vegetable filling beneath smooth Yukon Gold mashed potatoes. Baked until bubbling with a golden topping, it makes a hearty dinner with familiar ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 1 minute
Resting time 10 minutes
Total Time 1 hour 31 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the potato topping
  • 2.5 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 4 tbsp unsalted butter divided
  • 0.5 cup milk
  • 1.5 tsp kosher salt divided
For the filling
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 lb ground turkey
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1.5 cup chicken broth
  • 1 cup frozen peas
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the potato topping
  1. Heat the oven to 400°F.
  2. Put the potatoes in a large saucepan and cover with cold water by 1 inch.
  3. Bring the water to a boil, then simmer for 15–20 minutes until the potatoes are fork-tender.
  4. Drain the potatoes and return them to the saucepan.
  5. Mash with 3 tablespoons butter, the milk, and 1 teaspoon salt until smooth.
Cook the filling
  1. Heat the olive oil in a 12-inch skillet over medium heat.
  2. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
  3. Add the turkey and cook for 8–10 minutes, breaking it up, until browned and it reaches 165°F.
  4. Stir in the garlic and cook for 30 seconds.
  5. Mix in the tomato paste, flour, and thyme.
  6. Stir in the Worcestershire sauce, chicken broth, remaining 1/2 teaspoon salt, and pepper.
  7. Simmer for 3–5 minutes, stirring, until the sauce thickens.
  8. Stir in the peas and cook for 2 minutes.
Assemble and bake
  1. Grease a 9x13-inch baking dish with the remaining 1 tablespoon butter.
  2. Spoon in the filling.
  3. Spread the mashed potatoes evenly over the top.
  4. Bake for 20–25 minutes, until the filling is bubbling and the topping is golden; check that the center reaches 165°F.
  5. Let the shepherd’s pie rest for 10 minutes before serving.

Notes

For a smooth topping, mash the potatoes until no lumps remain. Refrigerate leftovers for 3–4 days; freezing is suitable for up to 3 months. For a dairy-free variation, use plant-based butter and unsweetened plant milk.