Why You’ll Love This Recipe
Easy Ground Turkey Shepherd’s Pie is a wholesome and comforting dish that’s perfect for weeknight dinners. This lighter take on the classic recipe uses ground turkey instead of beef or lamb, offering a leaner option without sacrificing flavor. With a savory base of vegetables and turkey topped with creamy mashed potatoes, it’s a hearty one-pan meal the whole family will enjoy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground turkeyoniongarliccarrotspeasfrozen cornolive oiltomato pasteWorcestershire saucesaltpepperchicken brothmashed potatoes (prepared or homemade)buttermilk
directions
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until softened, about 3 minutes.
Add minced garlic, diced carrots, and cook for another 5 minutes.
Stir in the ground turkey, breaking it apart with a spoon, and cook until browned.
Mix in tomato paste and Worcestershire sauce. Season with salt and pepper.
Add peas, corn, and chicken broth. Simmer for 5-7 minutes until the mixture thickens slightly.
Transfer the turkey mixture to a baking dish, spreading it evenly.
Top with a layer of mashed potatoes, smoothing it over the turkey layer.
Dot the top with small pieces of butter for extra richness.
Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the filling is bubbling.
Let it rest for a few minutes before serving.
Servings and timing
This recipe serves 6.Preparation time: 15 minutesCooking time: 35 minutesTotal time: 50 minutes
Variations
Swap ground turkey for ground chicken or beef if preferred.
Add shredded cheese on top of the mashed potatoes before baking.
Use sweet potatoes for a nutrient-rich twist.
Include chopped mushrooms for added umami flavor.
Top with fresh herbs like parsley or thyme before serving.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) for about 15-20 minutes or microwave individual portions until heated through.For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use instant mashed potatoes?
Yes, for convenience, but homemade mashed potatoes offer better texture and flavor.
Is ground turkey healthier than beef?
Generally, yes—ground turkey is lower in fat and calories compared to ground beef.
Can I make this dish ahead of time?
Absolutely, assemble the pie a day in advance and bake when ready to serve.
What vegetables can I use?
Common options include peas, carrots, corn, and green beans, but feel free to mix in your favorites.
How do I thicken the filling?
Simmer until most liquid evaporates or add a tablespoon of flour while cooking the meat.
Can I add cheese?
Yes, mixing cheese into the mashed potatoes or sprinkling on top adds richness.
What size baking dish should I use?
An 8×8 or 9×9 inch dish works well for this recipe.
Is this recipe gluten-free?
Yes, if you use gluten-free Worcestershire sauce and mashed potatoes.
Can I double the recipe?
Yes, use a larger baking dish and adjust cooking time as needed.
Is this meal freezer-friendly?
Very much so—ideal for make-ahead meals and batch cooking.
Conclusion
Easy Ground Turkey Shepherd’s Pie is a delicious, comforting, and healthier twist on a classic favorite. It’s simple to prepare, versatile with ingredients, and perfect for feeding a hungry crowd or enjoying as leftovers. Whether you’re seeking a family-friendly dinner or a satisfying freezer meal, this shepherd’s pie hits all the right notes.
Print
Easy Ground Turkey Shepherd’s Pie
- Prep Time: 15 min
- Cook Time: 1 h 15 min
- Total Time: 1 h 30 min
- Yield: 6 servings 1x
- Category: Casserole / Main Dish
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Description
A lighter, comforting twist on traditional shepherd’s pie using lean ground turkey, mixed vegetables, and a creamy mashed potato and cauliflower topping.
Ingredients
- 1 lb ground turkey
- 2 tbsp olive oil, divided
- 1 cup chopped onion
- 2 carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp flour
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 1/2 lb Yukon Gold potatoes, peeled and cubed
- 1 head cauliflower, cut into florets
- 1/4 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup low-sodium chicken broth
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes for 15 minutes, add cauliflower, and boil for an additional 8–9 minutes until tender; drain.
- Return to pot and mash with milk, Greek yogurt, chicken broth, butter, garlic powder, salt, and pepper until creamy.
- In a skillet over medium-high heat, add 1 tbsp olive oil and cook the ground turkey until browned. Remove and set aside.
- Add remaining oil to the skillet and sauté onion, carrots, celery, and garlic for 5–6 minutes until softened.
- Return the turkey to the skillet, stir in flour, and cook for 1 minute. Add tomato paste, broth, Worcestershire sauce, thyme, and rosemary. Simmer covered for 10–12 minutes until thickened.
- Stir in corn and peas. Transfer mixture to a baking dish.
- Spread mashed potato and cauliflower mixture evenly over the filling.
- Bake for 20–25 minutes until bubbling and golden on top.
- Let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
- You can prepare the dish a day ahead and refrigerate before baking.
- Freeze the pie after assembly for up to 2 months; thaw before baking.
- Use only potatoes or cauliflower for the topping if preferred.
- Add other vegetables like mushrooms or zucchini for variation.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
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