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Turkey Shepherd's Pie Recipe

Turkey Shepherd's Pie

iamwinfred
This turkey shepherd's pie is the dinner I make when I want something cozy without the heaviness of a traditional lamb version. Ground turkey gets simmered with carrots, celery, and peas in a rich savory gravy, then topped with a thick layer of buttery mashed potatoes. It bakes up golden on top and bubbling underneath, and it disappears fast at my table every single time.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large pot for boiling the potatoes
  • Large sauté pan for the turkey filling
  • Potato masher
  • 9x13-inch baking dish or oven safe skillet
  • Mixing bowl
  • Wooden spoon or spatula
  • Cast iron skillet optional - lets you build the filling and bake the whole pie in the same pan
  • Potato ricer optional - for silky, lump free mashed potatoes
  • Ceramic baking dish optional - goes straight from oven to table
  • Instant-read thermometer optional - ensures ground turkey reaches a safe internal temperature

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 2 large carrots about 1 cup or 130g, diced
  • 2 stalks celery about 1 cup or 100g, diced
  • 3 cloves garlic minced
  • 1.5 lbs ground turkey about 680g
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all purpose flour
  • 1.5 cups turkey or chicken stock about 355ml
  • 1 cup frozen peas and carrots about 140g
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the mashed potato topping

  • 2.5 lbs Yukon Gold potatoes about 1.1kg, peeled and cubed
  • 4 tablespoons unsalted butter about 57g
  • 1/2 cup warm milk or heavy cream about 120ml
  • 1/2 cup sharp cheddar cheese about 55g, shredded (optional)
  • 1 egg yolk optional, for a golden top
  • Salt and pepper to taste

Instructions
 

  • Place the peeled and cubed potatoes in a large pot and cover with cold water by about an inch. Add salt, bring to a boil, then simmer for 15-18 minutes until fork tender.
  • While potatoes cook, heat olive oil in a large sauté pan over medium heat. Add onion, carrots, and celery and cook for 6-8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Push vegetables to one side and add ground turkey to the pan. Cook for 6-7 minutes, breaking it apart, until no longer pink. Stir together and season with salt and pepper.
  • Sprinkle flour over the meat and vegetables and stir constantly for about a minute. Stir in tomato paste and Worcestershire sauce. Slowly pour in stock, scraping up browned bits. Add thyme and frozen peas and carrots.
  • Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens into a gravy that coats the back of a spoon. Taste and adjust seasoning. Remove from heat.
  • Drain the potatoes and return to the hot pot. Add butter and mash until mostly smooth. Gradually add warm milk, mashing between additions, until creamy. Stir in egg yolk if using, and season with salt and pepper.
  • Preheat oven to 400°F (200°C). Spread turkey filling evenly in your baking dish. Spoon mashed potatoes over the top and spread to cover completely, sealing the edges. Use a fork to create ridges and sprinkle with cheddar cheese if using.
  • Place dish on a baking sheet and bake for 20-25 minutes until filling is bubbling and topping is golden brown. For extra color, broil for the last 2-3 minutes, watching closely.
  • Remove from the oven and let rest for 10 minutes before serving. This allows the filling to set slightly so it holds its shape when scooped.

Notes

  • Cut the potatoes into evenly sized cubes so they cook at the same rate.
  • Let the filling thicken fully on the stove before topping it, so the pie is not watery.
  • Seal the mashed potatoes all the way to the edges of the dish to keep the filling from bubbling over.
  • Use warm milk when mashing potatoes, since cold milk can make them gummy.
  • Rest the pie before serving so each portion holds together on the plate.
  • Swap the ground turkey for ground chicken or lean ground beef for a simple variation.
  • Stir in corn kernels or diced parsnips for extra vegetables.
  • Top with sweet potato mash instead of Yukon Gold for a sweeter contrast.
  • Add a splash of red wine to the filling for deeper flavor.
  • Make individual portions in ramekins for a fun presentation.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze the baked or unbaked pie, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 34gProtein: 28gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 520mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 12mg
Keyword comfort food, easy weeknight dinner, ground turkey recipe, mashed potato casserole, turkey shepherd's pie
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