This lean but tasty Turkey Shepherd’s Pie boasts all the flavors of the cozy classic—
minus the excess calories.
What’s better on a cold evening than a warm, filling plate of steaming goodness? This pie is a lighter variation of the traditional Irish and British recipe that’s been around since the late 1700s. Typically made with ground lamb, this version uses turkey instead, which is why it’s on the leaner side. Don’t worry—the pie still features steamy veggies, melted cheese, and a mouthwatering mashed potato layer.
Best of all, most kids will love this recipe. And why wouldn’t they? Turkey shepherd’s pie features a deliciously familiar mosaic of spices to create the food equivalent of a warm hug.
Another reason I enjoy this shepherd’s pie is because I have always found turkey to be more easily digestible than lamb. So, if you or your guests have a sensitive stomach like mine, give this recipe a try.
Since turkey shepherd’s pie takes less than an hour to make, you can whip it up on weeknights and holiday weekends. Whether for a casual or special occasion, turkey shepherd’s pie deserves a spot on your meal rotation!
Is This Turkey Shepherd’s Pie Healthy?
As far as comfort food goes, this pie is one of the healthier options. Turkey contains less fat than ground lamb yet still offers significant protein, B vitamins, and essential minerals like zinc and iron. Plus, the potatoes and veggies provide a harmony of fiber, vitamins, and minerals.
Some “trickier” ingredients can also be swapped to accommodate special diets. For example, trade the regular all-purpose flour for a gluten-free flour mix. Also, you can use shredded vegan cheese and seasoned tofu crumbles if you need a meat- or dairy-free option. The butter and milk can also be replaced with plant-based alternatives.
Is It A Pie Or A Casserole?
In a way, it’s both! While most American pies have a traditional flour-and-butter bottom crust, shepherd’s pie typically keeps it crustless. In fact, we Americans would almost consider this pie a casserole.
However, for our friends across the pond, this format of topping a meaty filling with mashed potatoes is very common for pies. For example, just look at the fish pie, cottage pie, and Guinness pie! Whatever you want to call it, this recipe mixes a cornucopia of mouthwatering flavors and textures. Even better, it’s so easy to whip up on a budget!
How To Make Ahead And Store
Want to prepare this ahead of time and bake it right before serving? You can assemble the pie and then cover it in the fridge for up to 1 day before baking. Then, when ready, cook in the oven as directed. I don’t recommend waiting longer than 1 day to bake it; it’s best assembled and served fresh.
Once cooked, the leftover pie will last in the fridge for up to 4 days in its original container, covered with tinfoil or plastic wrap. You can also freeze it in a freezer-safe container for up to 2 months. Allow it to thaw in the refrigerator before reheating in the oven at 350°F for about 20 minutes, or until the internal temperature reaches 175°F.
Serving Suggestions
While this dish is a meal all on its own, it also goes great with a side of Garlic Toast. A fresh, green Broccoli Salad would also go well as a side, or if you’d prefer something warm, Roasted Brussels Sprouts are a great option, too! Of course, you could also keep it simple with Steamed Cauliflower or Sautéed Spinach.
Ingredients
- 2 pounds russet potatoes peeled and quartered
- 1/4 cup milk
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 1/2 pounds ground turkey
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Begin by preparing the mashed potato topping; boil the potatoes until tender, then mash with milk and butter, season with salt and pepper, and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, and cook until softened. Increase the heat and add ground turkey, thyme, rosemary, salt, and pepper. Cook until the turkey is browned.
- Sprinkle flour over the turkey mixture, stir, and cook for 1 minute. Pour in chicken broth and bring to a simmer. Add frozen vegetables, cook until mixture thickens, then transfer to a baking dish.
- Spread the mashed potatoes over the turkey mixture in an even layer. Sprinkle with cheddar cheese, and bake for 20-25 minutes, until the top is golden and the edges are bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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