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Turkey Shepherd’s Pie

Turkey Shepherd’s Pie

Turkey Shepherd’s Pie is a cozy, golden-topped comfort dish that’s as wholesome as it is satisfying. This lighter twist on the traditional favorite swaps ground turkey for a lean, flavorful filling beneath a creamy mashed potato blanket. Perfect for family dinners, chilly nights, or using up leftovers, it delivers all the heartwarming comfort of classic shepherd’s pie—without the heaviness.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, British
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Potato Topping
  • 1 ½ lb potatoes peeled and chopped
  • Kosher salt to taste
  • 4 Tbsp unsalted butter melted
  • ¼ cup milk warm
  • ¼ cup sour cream at room temperature
  • Freshly ground black pepper to taste
  • 1 ¼ cups Monterey Jack cheese shredded, divided
For the Turkey Filling
  • 1 Tbsp extra-virgin olive oil
  • 1 large onion finely chopped
  • 2 carrots peeled and diced
  • 2 small parsnips peeled and diced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh sage minced
  • ¾ cup dry white wine or chicken broth as a substitute
  • 1 ½ lb ground turkey
  • 3 Tbsp all-purpose flour
  • ¾ cup low-sodium turkey or chicken broth
  • 1 Tbsp fresh parsley chopped, for garnish

Method
 

  1. Step 1: Preheat and Prepare Potatoes
    Preheat oven to 400°F (200°C). Place peeled potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 16–18 minutes. Drain and return to the pot to steam dry.
  2. Step 2: Mash and Flavor the Potatoes
    Mash potatoes until smooth. Stir in melted butter, warm milk, and sour cream until creamy. Season with salt and pepper, then fold in 1 cup of cheese. Set aside.
  3. Step 3: Cook the Turkey Mixture
    Heat olive oil in a large oven-safe skillet over medium heat. Add onion, carrots, parsnips, garlic, thyme, and sage. Cook 5 minutes, until softened. Deglaze with white wine and simmer 2 minutes to reduce slightly.
  4. Step 4: Add the Turkey and Thicken
    Add ground turkey, breaking it apart until no longer pink, about 5 minutes. Sprinkle in flour and stir to coat. Pour in broth and cook until thickened, about 5 more minutes.
  5. Step 5: Assemble and Bake
    Spread mashed potatoes evenly over the turkey mixture, creating peaks with a spatula. Sprinkle remaining cheese on top. Bake uncovered for 35 minutes, until bubbly and golden. Broil 2–3 minutes for a crisp top. Garnish with parsley.

Notes

Use leftover turkey by adding it after the vegetables cook. For gluten-free, use cornstarch or GF flour. Replace sour cream with Greek yogurt or cream cheese. To freeze, assemble but don’t bake; cover tightly and freeze up to 2 months. Thaw overnight before baking. Swap parsnips for peas, corn, or mushrooms to vary the flavor.