This turkey shepherd’s pie gives a classic favorite a nutritious makeover.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 3 large potatoes, peeled
- ¼ cup warm milk
- 2 tablespoons butter, room temperature
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound ground turkey
- 1 (4.5 ounce) can sliced mushrooms
- 1 large carrot, shredded
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon dried thyme
- salt and ground black pepper to taste
- 1 tablespoon all-purpose flour
Instructions
- Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
- While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).
- At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.
- Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.
- Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.
- Bake in the preheated oven until the topping is lightly browned, about 30 minutes.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 342 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Added green beans, corn and peas along with fresh rosemary and a little thyme. Substituted Bobs mashed potatoes for a quick meal. Added a touch of Worcestershire Delicious!
I tweaked a little just due to what I had on hand. I used chicken stock instead of the bouillon cube. Also added some extra spices to the turkey when cooking and topped the potatoes with cheese after taking it out of the oven. My bf and I enjoyed it and I will make again. I forgot to add some Worcestershire sauce like others suggested and will try that next time.
I recommend sauteing the turkey first, taking it out of the pan, then cooking the onions in the same pan and continuing on with the recipe. I know better than to put the turkey in after the onions, and I think that doing so would have much improved the taste.
This was a hit with my family. I love making things they have not been exposed to and this was one of them. They absolutely loved it.
Made this for dinner. Was great, but instead of the veggies listed here I just defrosted a bag of mixed veggies. My family loved the dinner though. Accidentally “ruined” my dad’s diet cause he got thirds.
I added extra veggies I needed to use up including green pepper, frozen peas and yellow squash with the carrots. Also added 2T water with the bouillon since I dissolved a cube vs teaspoon of powdered. Took about 35-40 min to bake for browning potatoes on top. Turned out delicious! Will make again!
It was so yummy! I had a blast making it although right before adding the flour I added some chicken broth and let it simmer in there for a few minutes then continued the recipe!
Best shepperds pie recipe hands down hubby loves it!
Good, basic and healthy! I add ketchup, too,
My kids love this! The only substitution I make is adding frozen green beans, peas and carrots instead of the shredded carrot. Yummy!
This is a wonderful recipe! I didn’t have fresh parsley or cilantro but it was still really flavorful.
This turned out fantastic! I was actually looking for a way to use leftover turkey & mashed potatoes from Thanksgiving and came across this recipe!! Instead of using ground turkey, I ground up my pre-cooked turkey (about 13oz cooked weight) in a food processor with an additional can of mushrooms so it would hold together more. When it came time to add the meat mixture to the onion and carrot, I just added a little extra olive oil to make up for the missing juices.The seasonings were perfect!! We all LOVED it! Thank you so much for a wonderful recipe! 😀
I made this with a few Minor exceptions. I replaced the potatoes with gravy and the turkey with liver and onions, instead of vegetables I used candy corn and aunt jemima syrup. I omitted baking and just microwaved it for 45 mins. It was terrible! Then I followed the instructions and it came out great!
I did not put mushrooms in turned out great
Great recipe! I used riced cauliflower as a substitute for the potatoes because I did not have any on hand. I also topped with a little shredded cheese. We added a little hot sauce and Worcestershire sauce to help season the turkey and vegetables, but omitted the chicken bouillon and thyme. Will definitely make again!
I used instant loaded potatoes, and added chopped up Portobello .mushrooms in addict to the other items listed. My son loved it. And I did also. Very easy to make. In the future I think I will add a little tomato sauce or catsup. And more salt. Mine was a !little bland.
No changes, will definitely make it again!
Like others- added Wortcestershire sauce & rosemary to meat. Also, added about a half cup of cheddar at last five min on broil. Perfectly delicious!!
This was pretty blah. I made this to use up some leftover mashed potatoes I had, but made as called with everything else. Won’t make again. Had to make some gravy afer-the-fact just so everyone would eat it. It was very dry and bland for our taste.
I added sweet ground Italian sausage, it was delicious and even better as leftovers.
I was in a hurry and used Bob Evans mashed potatoes instead of homemade mashed and Better than Bouillon paste instead of powder. The results were delicious! My husband is a beef shepherd’s pie devotee and he gave it a double thumbs up!