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I know it’s just barely September, but I couldn’t wait any longer to share this healthy Shepherd’s Pie with Ground Turkey! It’s loaded with fresh vegetables, a savory sauce, herb-infused ground turkey, and fluffy homemade mashed potatoes. It’s my cozy meal contribution to sweater season!
I came up with this recipe last month for my brother’s birthday. He requested something with mashed potatoes and I wanted something I could make the day before, so shepherd’s pie it was!
I made the mashed potatoes and filling the day before and just had to heat it through the day of the party. It’s a perfect make-ahead meal and one to keep in mind when you have a busy week or people coming to visit.
Shepherd’s pie is typically made in winter and traditionally made with ground beef or lamb, but this is my somewhat lighter, healthier version made with ground turkey and slightly less butter in the mashed potatoes!
It’s a versatile recipe, so you can definitely substitute ground chicken or beef for the turkey. You can also swap out the carrots or peas for other veggies such as zucchini and/or corn.
I’ve made this recipe using a 9 x 9 inch pan and a 13 x 9 inch dish. I definitely prefer the smaller sized dish because it means each piece gets a thicker layer of filling and potatoes.
When spreading the potatoes on top, make sure to seal the edges so that sauce doesn’t ooze up along the sides. It’s also a good idea to put the dish on a parchment paper lined baking sheet in case some of the sauce does bubble over a little. Spread the potatoes in a smooth layer or use a wooden spoon or spatula to create little peaks that’ll brown nicely in the oven!
This homemade shepherd’s pie is basically a complete meal in one! Vegetables, meat, starchy potatoes all in one dish. You’ll love the way the turkey sticks to the mashed potatoes and how the mashed potatoes to soak up the sauce! Soooo good! The dish is tasty and hearty as is, but is even better when you serve it with a fresh green salad such as this Cranberry Feta Salad!
FOR MORE DELICIOUS DINNER RECIPES, TRY MY:
- Kefta Meatballs in Tomato Sauce
- Chicken Stew with Potatoes, Olives and Preserved Lemons
- Baked Shrimp with Tomato Sauce and Goat Cheese
Shepherd's Pie with Ground Turkey
Ingredients
FOR THE POTATOES
- 2 pounds russet potatoes peeled and chopped into 1-inch cubes
- 3 tablespoons butter melted
- ¼ cup sour cream
- ¼ cup milk
- salt and pepper to taste
FOR THE FILLING
- butter to grease the baking dish
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and diced
- 1 branch of celery with leaves included chopped
- ½ cup peas fresh or frozen
- 1 clove garlic minced
- 1 pound ground turkey
- 2 teaspoons fresh herbs such as oregano, thyme, or chopped rosemary or 1 teaspoon dried herbs
- 3 tablespoons parsley chopped, divided
- 1 tablespoon tomato paste
- 2 tablespoons Dijon mustard
- 2 tablespoons flour
- ½ cup low sodium chicken broth
- salt and pepper to taste
Instructions
FOR THE POTATOES
- Place the potatoes in a medium saucepan and cover with cold, salted water. Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium and cook uncovered for 10-15 minutes or until potatoes are cooked. Drain the potatoes.
- Add the melted butter, milk and sour cream to the pan the potatoes were cooked in followed by the potatoes. Season with salt and pepper. Mash the potato mixture with a potato masher until smooth. Set aside.
FOR THE FILLING
- Butter an 9 x 9 inch baking dish and preheat oven to 400 F.
- Add the olive oil to a large skillet and place over medium high heat. Saute the onion, carrot and celery for 4 minutes, stirring often. Add the garlic and cook for an additional minute. Add the turkey, oregano and thyme, salt and pepper. Using a wooden spoon or spatula, break the turkey up and cook for 3-4 minutes or until browned.
- Stir the flour in making sure to coat the meat with it and cook for an additional 1-2 minutes. Add 2 tablespoons of parsley, tomato paste, mustard and chicken broth. Bring the mixture to a boil then reduce heat to low. Cover and cook for 8-10 minutes or until sauce has begun to thicken. Add the peas into the sauce.
PUTTING IT TOGETHER
- Pour the turkey mixture into the prepared baking dish and use a spatula to spread it out evenly. Spread the mashed potatoes over the chicken mixture. Bake for 20-25 minutes. Once out of the oven, top with the remaining tablespoon of parsley and serve hot.
Notes
- Leftover mashed potatoes can be used if you have them!
- If desired, sprinkle the dish with 1/4 cup of shredded cheese just before baking.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Perfect time of the year for Sheppard’s Pie!
Natalie
Definitely is! 🙂