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Turkey Shepherd’s Pie

Prep Time: 30 minutes
Cook Time: 20 minutes
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Turkey Shepherd’s Pie

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Turkey Shepherd’s Pie is a quick and easy dinner recipe! Ground turkey makes this recipe feel light without sacrificing any flavor. We love a one-pan dinner in our household and this Turkey Shepherd’s Pie is so easy to throw together on a busy night.

Ground turkey is cooked down with veggies in a savory beef broth sauce and topped with mashed potatoes before getting a quick bake/broil in the oven. You’re going to love how quick and easy it is to get this recipe on the table.

Turkey Shepherd’s Pie

Typically shepherd’s pie is made with ground beef or lamb, but we’re using turkey to lighten up this classic dish. This dish feels lighter while still being super comforting and flavorful.

I mean is there anything better than a one-pan meal that’s topped with cheesy mashed potatoes? When you’re looking for a comforting and hearty dish, this turkey shepherd’s pie is always the way to go.

This recipe is both easy to throw together and easy to customize based on what you have on hand. You can even use store bought mashed potatoes to make this recipe even easier (Bob Evan’s, anyone?)!

Turkey shepherd’s pie is made in one pan that goes straight into the oven making dinner and clean up a breeze.

Turkey Shepherd's Pie

Why You’ll Love this Recipe

One-pan recipe – Who doesn’t love an easy one-pan recipe on a busy night? Turkey Shepherd’s Pie is so easy to throw together and goes straight from stove top to oven.

Healthy-ish – We love a weeknight meal that is both light and comforting. Swapping turkey in for ground beef or lamb cuts down on the fat without sacrificing protein. Plus, you can load this baby up with vegetables.

Make ahead friendly – This recipe stores and reheats like a dream! You can also prep turkey shepherd’s pie up to the point where it goes into the oven and just refrigerate until you’re ready to bake and serve.

How to Make Turkey Shepherd’s Pie

This is a really simple and adaptable recipe! My only real recommendation is to invest in a large cast iron skillet or braiser. I’ve linked my favorite below and it’s such a work horse in our kitchen.

Tools Needed

Ingredients and Substitutions

  • Ground turkey. Opt for a ground turkey with slightly more fat (93/7), to keep the shepherd’s pie from drying out. You could also swap in ground beef, chicken, or even shredded cooked chicken or turkey.
  • Veggies. This recipe uses onion, carrot, celery, mushrooms, and frozen peas but you could also add in other veggies like diced potato, green beans, or corn.
  • Herbs and spices. Marjoram, sage, and garlic add tons of flavor to the turkey shepherd’s pie without being overwhelming.
  • Flour. A bit of flour helps thicken the sauce but you could swap in a corn starch slurry to make this recipe gluten free.
  • Worcestershire. Worcestershire sauce adds great savory flavor.
  • Beef broth. I love using beef broth to keep it feeling similar to the traditional recipe, but you could also use chicken or turkey broth.
  • Mashed potatoes. You can definitely use store bought mashed potatoes, or you can try my classic horseradish or plain mashed potatoes for a totally homemade recipe.

The Process

  1. Brown the mushrooms. Add the olive oil to your skillet over medium high heat and add the mushrooms. Cook for 2-3 minutes, stirring occasionally, before seasoning with salt and pepper. Cook until deeply browned.
  2. Saute the veggies. Once the mushrooms are browned, add the two tablespoons of butter. Then, add the onion, celery, and carrots and cook for 3-4 minutes until softened. Add the garlic and spices.
  3. Brown the turkey. Once the veggies are soft, add the ground turkey and cook, breaking the meat up as you go, until no pink remains.
  4. Build the sauce. Once the meat is cooked, sprinkle the flour over the top and stir well. Cook for 1-2 minutes, then add the tomato paste, dijon, and Worcestershire sauce and stir well to combine. Stir in the beef broth and simmer until thick. Season to taste with salt and pepper. Stir in the frozen peas.
  5. Top and bake. Turn off the heat and top with the mashed potatoes. Spread in an even layer and sprinkle with freshly grated parmesan cheese. Bake for 20 minutes, until hot and bubbly and the mashed potatoes have browned slightly. Serve immediately.

Expert Tips

This is such an easy recipe to pull together any night of the week, but these are my best tips for a no-fail recipe every time!

  • Don’t skimp on fat. I generally opt for ground turkey that’s 93/7 for fat content because that bit of extra fat makes all the difference! Fat is flavor and a bit of fat goes a long way to keeping the meat moist.
  • Use fresh or frozen veggies. Fresh or fresh frozen veggies are always going to beat out canned veggies in my opinion! They stay green and keep their bite even after baking so that you don’t end up with mushy shepherd’s pie filling. If you want to add some extra veggies, grab a bag of your favorite frozen mix!
  • Brown the mushrooms really well. Browning the mushrooms is the first step to building flavor throughout the dish. If you look at the process photos, the bottom of the pan is covered in brown bits known as ‘fond’ which is a huge flavor builder. Wait a few minutes to add salt to the mushrooms so they can properly brown.
  • Use quality mashed potatoes. While I have zero problems using store bought mashed potatoes, there’s no denying that homemade mashed potatoes are superior! If you want a classic mashed potato recipe, try my ultra fluffy homemade mashed potatoes. I used horseradish mashed potatoes here for a punch of flavor. Boil your potatoes while you make your filling, or make your filling several hours in advance for ease.

Follow these tips and your turkey shepherd’s pie will turn out perfectly every time!

Turkey Shepherd's Pie

Storage Instructions

Turkey shepherd’s pie stores like a dream and is perfect for weekly meal prep!

To store: Let your shepherd’s pie cool to room temperature and then transfer to an airtight container and store in the fridge for up to 1 week.

To freeze after baking: Store in an airtight container and freeze for up to 2 months. Defrost before reheating.

To freeze before baking: Transfer the cooled filling to a disposable aluminum pan or ceramic pan. Top with the cooled mashed potatoes and cover tightly with foil. Wrap the pan tightly in plastic wrap to prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge overnight before baking, or bake straight from frozen (remove the plastic wrap) at 350 for 90 minutes covered with foil.

Turkey Shepherd's Pie

Turkey Shepherd’s Pie FAQs

Can turkey shepherd’s pie be gluten free?

Yes! Instead of adding flour to thicken the sauce, add a little cornstarch mixed with cold water after adding the beef broth and simmer for 5 minutes, until thick.

Can this recipe be made vegetarian?

Yes! You could swap in meatless beef crumbles or use plant-based beef alternatives. This recipe can also be made vegetarian with extra vegetables in place of meat.

Turkey Shepherd's Pie

The next time you need an easy weeknight dinner, give this Turkey Shepherd’s Pie a try! It’s delicious and comforting, while still feeling light. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More One Pan Dinner Recipes to Try

Cashew Chicken Stir Fry
Chicken Parmesan Meatballs
Classic Beef Pot Roast
Tomato Tortellini Soup

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Turkey Shepherd's Pie
Main Dishes

Turkey Shepherd’s Pie

Turkey Shepherd's Pie is a quick and easy dinner recipe! Ground turkey makes this recipe feel light without sacrificing any flavor. We love a one-pan dinner in our household and this Turkey Shepherd's Pie is so easy to throw together on a busy night.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Makes: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 8 oz cremini (baby bella) mushrooms, roughly chopped
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 3 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon rubbed sage
  • 1 1/2 lbs ground turkey (93/7)
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 cup beef or chicken broth
  • 1 cup frozen peas
  • 3 cups mashed potatoes
  • 1/2 cup parmesan
  • 2 tablespoons minced chives, optional

Instructions

  • Preheat oven to 400 F.
  • Brown the mushrooms. Add the olive oil to your skillet over medium high heat and add the mushrooms. Cook for 2-3 minutes, stirring occasionally, before seasoning with salt and pepper. Cook until deeply browned.
  • Saute the veggies. Once the mushrooms are browned, add the two tablespoons of butter. Then, add the onion, celery, and carrots and cook for 3-4 minutes until softened. Add the garlic and spices.
  • Brown the turkey. Once the veggies are soft, add the ground turkey and cook, breaking the meat up as you go, until no pink remains.
  • Build the sauce. Once the meat is cooked, sprinkle the flour over the top and stir well. Cook for 1-2 minutes, then add the tomato paste, dijon, and Worcestershire sauce and stir well to combine. Stir in the beef broth and simmer until thick. Season to taste with salt and pepper. Stir in the frozen peas.
  • Top and bake. Mix the mashed potatoes with chives and 1/3 cup of parmesan. Remove from the heat and top with the mashed potatoes. Spread in an even layer and sprinkle with remaining freshly grated parmesan cheese. Bake for 20 minutes, until hot and bubbly and the mashed potatoes have browned slightly. Serve immediately.

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