If you’re in the mood for a meaty, savory, comfort food classic, try this Turkey Shepherd’s Pie! Vegetables and ground turkey covered in a gravy sauce, topped with mashed potatoes and Parmesan, baked until golden. 

I just loved baked dishes. Casseroles just have a way of comforting you and making you feel warm and cozy! This Turkey Shepherd’s pie is packed with veggies and a savory gravy. 

Here’s what you need to make Turkey Shepherd’s Pie

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• Chef knife
• Large non-stick skillet
• Large pot
• Cutting board
• Potato masher
• Large baking dish

This dish keeps very well in the fridge. Perfect for leftovers or packing for lunches!

Here’s the recipe for Turkey Shepherd’s Pie: 

You can also find this recipe on the Mealime app.

Turkey Shepherds Pie

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• Author: Emily Weeks, RDN, LD
• Total Time: 30 minutes
• Yield: Serves 4 1x

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Description

If you’re in the mood for a meaty, savory, comfort food classic, try this Turkey Shepherd’s Pie! Vegetables and ground turkey covered in a gravy sauce, topped with mashed potatoes and Parmesan, baked until golden. 

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Ingredients

• 4 medium yellow potatoes, small diced
• 1 medium yellow onion, minced
• 2 medium carrots, small diced
• 2 tbsp extra virgin olive oil
• 1 small bunch Italian (flat-leaf) parsley, minced
• 1 ½ lb ground turkey
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 4 cloves garlic, minced
• 4 tsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 16 fl oz (2 cups) chicken or vegetable broth
• ½ cup frozen peas
• ½ cup frozen corn
• 2 tbsp butter, unsalted
• 4 fl oz (½ cup) chicken or vegetable broth
• ½ tsp garlic powder
• ¼ tsp salt
• 1 oz Parmesan cheese, grated

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Instructions

 

 

1. Add the potatoes to a large pot and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, 12-13 minutes, until potatoes are fork-tender.
2. Heat a large skillet over medium heat. Once the skillet is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
3. Add the carrots and onion to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
4. Add the ground turkey to the skillet and break it apart with a spatula. Add half of the minced parsley and the rosemary, thyme, salt, and pepper. Cook, stirring occasionally, until the meat is browned, 7-8 minutes.
5. Preheat oven to broil on high.
6. Add the Worcestershire sauce and garlic to the skillet. Cook, stirring occasionally, for 1 minute.
7. Add the flour and tomato paste to the skillet. Stir well, then add the broth, peas, and corn. Bring to a boil over high heat, then reduce heat to low and simmer for 6 minutes, stirring occasionally.
8. Once the potatoes are done, drain and return to the pot. Add the butter, broth, garlic powder, and salt; mash with a potato masher until smooth.
9. Transfer the turkey mixture to a medium baking dish and spread evenly. Top with mashed potatoes and Parmesan. Place in the oven and broil for 2-3 minutes, until the cheese begins to brown.
10. To serve, divide the Shepherd’s pie between plates and garnish with remaining parsley. 

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