Ground Turkey Shepherd's Pie

This Ground Turkey Shepherd's Pie is made in a cast iron skillet with tender ground turkey, flavorful vegetables, and fresh herbs for the best tasting shepherd's pie you'll ever try.

Course Main Course

Cuisine American, English, Irish

Prep Time 15

Cook Time 1 10

Cooling Time 15

Total Time 1 40

Servings servings

Calories 494kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Mashed Potato Topping

2 large russet potatoes peeled and diced into 1-inch cubes
2 cloves garlic crushed and roughly chopped
4 tablespoons unsalted butter
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ cup half and half

For the Ground Turkey Shepherd's Pie

2 tablespoons unsalted butter
½ large yellow onion diced
2 large carrots diced
1 cup sweet corn fresh or frozen
½ cup green peas fresh or frozen
3 cloves garlic minced
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary chopped
½ teaspoon kosher salt
½ teaspoon black pepper
1 ¼ pounds ground turkey 93% lean
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1 teaspoon low-sodium soy sauce
½ cup chicken stock preferably homemade

Instructions

Make the Mashed Potato Topping

Preheat the oven to 400°F. Add diced potatoes and crushed garlic cloves to a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the potatoes for 10 minutes or until they're fork tender. Remove from heat and drain completely.
2 large russet potatoes, 2 cloves garlic
Transfer the drained potatoes and garlic back into the cooking pot and add butter, salt, and pepper. Mash until smooth using a potato masher or fork. Stir in half and half until well combined. Set aside.
4 tablespoons unsalted butter, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ½ cup half and half

Make the Ground Turkey Shepherd's Pie

Melt butter in a cast iron skillet over medium heat. Add the diced onion, carrot, peas, and corn and cook, stirring occasionally, for 5-7 minutes or until softened and beginning to brown. Add the garlic, herbs, salt, and pepper and cook for an additional 1-2 minutes.
2 tablespoons unsalted butter, ½ large yellow onion, 2 large carrots, 1 cup sweet corn, ½ cup green peas, 3 cloves garlic, 2 teaspoons fresh thyme leaves, 1 teaspoon fresh rosemary, ½ teaspoon kosher salt, ½ teaspoon black pepper
Push the vegetables aside in the skillet and add the ground turkey. Cook the turkey, breaking it up with a wooden spoon, until most of the liquid has evaporated and the turkey is no longer pink.
1 ¼ pounds ground turkey
Add the flour, tomato paste, and soy sauce to the ground turkey mixture and stir well to combine. Pour in the chicken stock and simmer until slightly thickened. Remove the skillet from the heat. If using a casserole dish, transfer the filling to the casserole dish.
1 tablespoon all-purpose flour, 1 tablespoon tomato paste, 1 teaspoon low-sodium soy sauce, ½ cup chicken stock
Dump the mashed potatoes on top of the filling and use a fork to spread them out evenly. Bake for 25-30 minutes or until the filling is bubbly and the mashed potatoes are golden-brown. Cool for 15 minutes before serving.

Notes

Quick Tip: If you're worried about the shepherd's pie bubbling over into your oven, place the cast iron skillet or casserole dish on a baking tray to catch any spills.
Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.
Make Ahead: Assemble the shepherd's pie and store it in the refrigerator for up to 2 days before baking. Then, bake for 10-15 minutes longer than the recipe cook time.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.