Do I need to cover the shepherd’s pie while baking?

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.

What size pan do I use?

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.

What kind of cheese can I use with shepherd’s pie?

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.

Easy Turkey Shepherd’s Pie

Description

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.

Ingredients

Units Scale

Turkey

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

Mashed Potatoes

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

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Instructions

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.

Notes

Leftovers: Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

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