Turkey Shepherd’s Pie
Turkey shepherd’s pie is a delicious way to spin the traditional recipe into a dish your whole family will love.
What is Turkey Shepherd’s Pie?
This easy shepherd’s pie recipe is wonderful stick-to-your-ribs comfort food that warms you inside and out.
Made with ground turkey instead of traditional ground beef or lamb, it’s packed with spices and tender veggies that even the pickiest eaters will love! Then topped with creamy mashed potatoes and baked until bubbly and hot.
It can be made 2-3 days in advance of when you need it, which makes it the perfect make-ahead meal. Turkey pie is great for leftovers as well!
You can find the ingredients to make this dish at your local grocery store or in your pantry at home. See the recipe card for full information on ingredients and quantities.
Turkey mixture: onion, ground turkey, dried thyme, garlic cloves, Worcestershire sauce, tomato paste, flour, chicken broth, and mixed veggies
Mashed potato topping: russet potatoes, butter, milk, sour cream
I also like to add shredded cheddar cheese over the mashed potatoes for a cheesy topping. It’s optional so feel free to leave it out if you like.
This easy shepherd’s pie recipe can easily be changed and added to depending on what you like best. Here are some tasty options you can try.
- Mashed potatoes: Substitute with cauliflower mash or sweet potatoes.
- Veggies: Add carrots, cauliflower, green beans, or parsnips to the dish.
- Meat: Use ground beef or lamb instead of turkey.
- Individual: Make individual pies using ramekins rather than using one dish to share. This is a great way to freeze shepherd’s pie as well.
- Vegetarian: Substitute the turkey with a winter squash like butternut, acorn, or spaghetti squash.
- Gravy: Add a splash of red wine to the gravy for added richness.
How to Make Turkey Shepherd’s Pie
The steps for this savory dinner are easy to follow and you’ll be eating shepherd’s pie in no time.
Cook the turkey: Cook onions until softened, about 3-4 minutes. Stir in turkey, thyme, and garlic. Cook until the turkey is crumbled and no longer pink. Stir in Worcestershire sauce and tomato paste.
Add flour, chicken stock, and veggies: Add flour and cook for about 30 seconds. Add broth and veggies. Simmer for 5 minutes.
Make the mashed potatoes: Cook potatoes in salted water until fork tender. Mash with a potato masher and then stir in butter, milk, and sour cream. Season with salt and pepper.
Assemble the pie and bake: Spoon the mashed potatoes over the turkey mixture. Bake until the mashed potatoes begin to brown. If they begin to burn or brown too quickly, you can cover it with aluminum foil.
Serve: Allow the pan to rest for about 10 minutes, then garnish with parsley and serve.
These tips and tricks will help you make the best turkey shepherd’s pie recipe.
- Right size pan. A deep 12-inch oven-safe pan works best for this recipe. You want the pan deep enough to hold the filling and the mashed potatoes without bubbling over when baked. Alternatively, you can use a baking dish.
- Mashed potato consistency. Mashed potatoes should be not too stiff or too runny. Consistency should be creamy enough to spread over the turkey filling.
- Don’t forget to garnish! Sprinkle chopped parsley over the mashed potatoes after the dish is cooked for a beautiful presentation. You can also garnish with fresh thyme or chives.
- Good enough for the holidays. This is a great dish for holiday dinners as it’s easy to make ahead and double or even triple the recipe if needed.
- Use up the leftovers. Use leftover mashed potatoes from another recipe in this dish. If you have leftover turkey mixture, turn it into sloppy joes the next night.
How Can I Make Crockpot Turkey Shepherd’s Pie?
Besides making this dish in the oven, you can also make it in your slow cooker. This allows the flavors of the meat and other aromatics to saturate the broth and make it even more savory and delicious.
Start by cooking the turkey mixture in a large skillet on the stove.
Spray the crockpot with a nonstick spray and add the turkey mixture.
Whip up the creamy mashed potatoes and cover the turkey with them.
Cook on low for 5-6 hours or until bubbly. Add cheese toward the end and cook just until melted, about 10 minutes. Garnish with parsley right before serving.
Refrigerate: Store leftover turkey pie in an airtight container or covered with plastic wrap in the refrigerator for up to four days.
Reheat: When you’re ready to reheat a plate of leftovers, scoop some onto a plate and heat it, covered, in the microwave in 30-second increments until it’s heated through.
Freeze: This is a great dish to freeze to eat later! You can either make it ahead and save it for a night when you don’t feel like cooking or you can freeze leftovers for the same reason. Cover the dish with a close-fitting lid and freeze for up to three months.
Allow it to thaw overnight in the fridge and then heat it in the microwave as normal.
No, you don’t need to cover this pie while it bakes because the moist turkey mixture is protected by the mashed potatoes which gets a nice browned top.
For easy cleanup, use an oven-safe 12-inch deep skillet or saute pan that you can easily prepare the filling in and then bake in. Alternatively, a 9X13 or 3-quart baking dish can be used instead.
Adding cheese to shepherd’s pie is optional but I personally love it as it adds another layer of flavor and creaminess. I like sharp cheddar cheese, but you can use Colby jack, medium, or extra sharp cheddar cheese, mozzarella, or parmesan.
More Comfort Recipes
If you try Turkey Shepherd’s Pie, please leave a star rating and let me know how you like the recipe in the comments below.Print
Turkey shepherd’s pie is a delicious way to spin the traditional recipe into a dish your whole family will love. It’s made with ground turkey, herbs, garlic, and mixed veggies and topped with creamy mashed potatoes.
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 1 lb. ground turkey
- 1/2 tsp. dried thyme or 1 tsp. fresh
- 2 cloves garlic, minced
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 2 Tbsp. all-purpose flour
- 1 1/4 cup chicken broth
- 1 1/2 cups frozen peas and corn mix
- Kosher salt and fresh black pepper
- 2 lbs. russet potatoes, peeled and cut into 1-inch cubes
- 4 Tbsp. butter, sliced
- 1/2 cup milk
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup shredded cheddar cheese, optional
- Fresh chopped parsley, for garnish
- Heat oil in a 12-inch deep oven-safe skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Stir in turkey, thyme, and garlic. Season with salt and pepper, to taste. Cook until the turkey is crumbled and no longer pink, about 5-6 minutes, stirring frequently. If needed, increase the heat so the turkey is browning and not steaming out.
- Stir in Worcestershire sauce and tomato paste. Cook for about 30 seconds, while stirring constantly.
- Add flour and cook stirring constantly for about 30 seconds. Add broth and veggies. Season with salt and pepper, to taste. Simmer for 3-5 minutes or until thickened.
- Place the potatoes in a medium saucepan and add just enough cold water to cover them. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are fork-tender, about 15 minutes. Drain and mash the potatoes. Then stir in butter, milk, and sour cream. Season with salt and pepper, to taste. Potatoes should be creamy but not too stiff or runny. Add more milk if needed.
- Preheat the oven to 400 degrees F.
- Spoon the mashed potatoes over the turkey mixture, spreading out evenly with a rubber spatula. Optional, top with shredded cheddar cheese. Bake for 20 minutes, uncovered. Rest for 10 minutes. Garnish with parsley and serve.
- Leftovers: Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serving Size: 1/6th of the recipe
- Calories: 410
- Sugar: 5.1 g
- Sodium: 304.1 mg
- Fat: 19.9 g
- Carbohydrates: 38.4 g
- Protein: 21.3 g
- Cholesterol: 77.3 mg