Shepherd's Pie with Ground Turkey

a glass dish with shepherds pie topped with parsley and a large silver spoon in the dish

5 from 2 votes

Shepherd's Pie with Ground Turkey

This Shepherd's Pie with Ground Turkey recipe is a flavorful version of a comfort food classic! Fluffy, creamy homemade mashed potatoes top this hearty, filling of ground turkey and vegetables.

Prep Time45

Cook Time45

Total Time1 30

Course: Dinner

Cuisine: American

Servings: -8 servings

Calories: 366kcal

Author: Natalie

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.

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