Description

This Turkey Shepherd’s Pie recipe offers a hearty and comforting meal featuring lean ground turkey cooked with aromatic vegetables and herbs, smothered in a savory gravy with frozen mixed veggies, and topped with creamy mashed potatoes. It’s an ideal weeknight dinner that provides a healthy twist on the classic shepherd’s pie while delivering balanced flavors and satisfying textures.

Ingredients

Scale

Meat & Vegetables

3 tablespoons unsalted butter
½ medium onion, diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
4 cloves garlic, minced
2 pounds ground turkey
2 cups frozen vegetables (peas, carrots, corn, green beans)

Seasonings & Flavorings

½ teaspoon each: onion powder, dried thyme, dried rosemary, dried sage
¼ teaspoon ground black pepper
1 teaspoon salt, or to taste
1 chicken bouillon cube (or 1 teaspoon better than bouillon)
1 teaspoon Worcestershire sauce

Gravy & Liquids

⅓ cup flour
2 ¾ cups chicken broth
½ cup half and half

Topping

5 cups warm mashed potatoes

Garnish

Fresh parsley or thyme for garnish

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Instructions

Prepare Vegetables: Dice the onion and celery finely and mince the garlic cloves. This will create the aromatic base for the turkey filling.
Cook Turkey and Vegetables: In a large skillet or pan, melt the butter over medium heat. Add the diced onion, celery, and minced garlic, cooking until softened and fragrant, about 5 minutes. Add the ground turkey and cook until browned throughout, breaking it up with a spoon as it cooks.
Season the Meat: Sprinkle in the onion powder, dried thyme, rosemary, sage, black pepper, and salt. Stir well to combine the spices evenly into the turkey mixture.
Make the Gravy Base: Sprinkle the flour over the turkey mixture and stir constantly for about 2 minutes to cook out the raw flour taste. This will help thicken the gravy.
Add Liquids: Slowly pour in the chicken broth while stirring to prevent lumps. Dissolve the chicken bouillon cube into the broth first if preferred. Add the half and half and Worcestershire sauce. Continue stirring and bring to a simmer. Cook until the mixture thickens to a gravy consistency, about 5-7 minutes.
Add Frozen Vegetables: Stir in the frozen peas, carrots, corn, and green beans. Cook until the vegetables are heated through, approximately 3-5 minutes.
Assemble the Pie: Transfer the turkey and vegetable filling into a baking dish, spreading it out evenly. Layer the warm mashed potatoes evenly on top, smoothing them gently with a spatula.
Bake the Shepherd’s Pie: Place the assembled dish in a preheated oven at 375°F (190°C) and bake for about 20-25 minutes until the topping is slightly golden and the filling is bubbling around the edges.
Garnish and Serve: Remove from oven and let sit for 5 minutes. Garnish with fresh parsley or thyme before serving to add a fresh herbal note.

Notes

This recipe uses ground turkey for a leaner protein option compared to traditional beef or lamb.
Frozen mixed vegetables are convenient and add a colorful, nutritious element to the pie.
You can prepare the mashed potatoes in advance and warm them before assembling.
For extra flavor, consider adding a splash of soy sauce or a pinch of smoked paprika.
This dish freezes well and makes excellent leftovers.
Adjust salt to taste, especially depending on the sodium content of your chicken broth and bouillon.

Nutrition

Serving Size: 1 serving
Calories: 536 kcal
Sugar: 2 g
Sodium: 930 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 7 g
Protein: 42 g
Cholesterol: 123 mg