This mouthwatering Turkey Shepherd’s Pie is the perfect comfort dish for a cozy night in!
When the calendar pages fall into the autumn months, I retreat into three simple pleasures: canceling plans, curling up to a good movie, and indulging in some comfort food—and this turkey shepherd’s pie is a great place to start. If you’re looking for a recipe that’s hearty, comforting, and absolutely delicious, you’re in the right place. This shepherd’s pie is packed with ground turkey and a medley of vegetables, including russet potatoes, peas, carrots, and celery, to create a tasty filling beneath the creamy mashed potato topping.
Traditionally, shepherd’s pie is made with ground lamb, but in all honesty, I favor this version with turkey. Ground turkey has a pretty mild and subtle flavor that’s excellent at absorbing seasonings like dried herbs and spices. It is also lighter than ground lamb, keeping this comfort dish from feeling heavy. Whether you’re making it for Sunday dinner or a yummy weeknight dinner, this classic British comfort food will surely hit the spot!
How can I make my mashed potatoes really smooth?
I highly recommend buying a potato ricer if you want smooth mashed potatoes. For those uninformed, a potato ricer is a kitchen tool that creates lump-free mashed potatoes and other purées by pushing cooked food through a perforated plate. You can achieve similar results by pushing the cooked potatoes through a box grater, sieve, or colander if you don’t have a potato ricer on hand.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months in a freezer-safe container. To defrost it, I recommend leaving it in the refrigerator for around 6-8 hours until fully thawed out. You can reheat in an oven set to 375°F for around 15-20 minutes. Alternatively, you can place it in the microwave for 3-4 minutes until it’s heated through.
Serving suggestions
This comforting recipe would go well with a simple green salad topped with this tangy Easy Balsamic Dressing and a scattering of crisp Air-Fryer Croutons. If you’re in the mood for a dessert, opt for something light and refreshing, like this Strawberry-Basil Ice Cream.
Turkey Shepherd’s Pie
Ingredients
- 3 medium russet potatoes peeled and chopped
- 1 cup low-fat half-and-half
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cups carrots chopped
- 2 ribs celery chopped
- 4 cloves garlic minced
- 2 pounds ground turkey breast
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 1/2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup frozen peas
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Place the chopped potatoes in a pot, cover with water and add a pinch of salt. Bring to a boil and simmer for about 15 minutes until the potatoes are fork-tender. Drain and mash with 1 cup low-fat half and half, butter, and a pinch of salt and pepper.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 8-10 minutes until the vegetables soften.
- Add the ground turkey and cook until browned and broken into small pieces, about 10 minutes. Stir in the onion salt, garlic salt, dried oregano, and dried thyme.
- Mix in the tomato paste, Worcestershire sauce, and all-purpose flour. Cook for an extra minute. Then, slowly pour in the chicken broth while stirring. Let the mixture simmer for about 5 minutes until the sauce thickens. Stir in the frozen peas.
- Spread the turkey and vegetable mixture evenly into a greased 9×13-inch baking dish. Top with the mashed potatoes, smoothing with a spoon or fork to create a light topping.
- Bake in the preheated oven for 25 minutes, until the top is lightly browned and the filling bubbles. Garnish with parsley.
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