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Turkey Shepherd's Pie

Lean, hearty, and comforting 🥔🦃 — this Turkey Shepherd’s Pie swaps ground turkey for lamb or beef, layered with veggies and topped with creamy mashed potatoes. A lighter twist on the classic British comfort food!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Dinner
Cuisine: American, British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato Topping
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup whole milk
  • 4 tbsp butter, divided
  • to taste salt and black pepper
  • 1/2 cup sharp cheddar cheese, shredded (optional)
Turkey Filling
  • 2 lbs ground turkey (93/7 lean)
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 1 tsp fresh rosemary, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped

Equipment

  • Large pot
  • Large oven-safe skillet or Dutch oven
  • Potato masher
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Place cubed potatoes in a large pot, cover with cold water, and bring to a boil. Cook 15–20 minutes until fork-tender.
  2. Drain potatoes and return to pot. Add milk and 2 tbsp butter. Mash until smooth and creamy. Season with salt and pepper. Set aside.
  3. In a large oven-safe skillet or Dutch oven, cook ground turkey over medium-high heat until browned, 8–10 minutes.
  4. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
  5. Stir in tomato paste and cook 2 minutes. Sprinkle flour over mixture, stir, and cook 2 minutes more.
  6. Gradually add chicken broth, stirring to prevent lumps. Bring to a simmer.
  7. Add peas, corn, thyme, rosemary, salt, pepper, and smoked paprika. Simmer 5 minutes until thickened. Stir in parsley.
  8. Spread mashed potatoes evenly over turkey mixture. Sprinkle cheese on top if using, and dot with remaining 2 tbsp butter.
  9. Bake 25–30 minutes until golden and bubbling. Rest 10 minutes before serving.

Notes

For extra flavor, bake with a steam tray in the oven to keep the potatoes moist. Leftovers keep in the fridge up to 4 days or freeze for 1 month.