Description

This Turkey Shepherd’s Pie is a hearty and comforting dish perfect for weeknight dinners. It features lean ground turkey cooked with onions, celery, garlic, and a blend of herbs, thickened with flour and chicken broth, and mixed with frozen vegetables. The savory filling is topped with creamy mashed potatoes and baked to golden perfection, making it a healthier twist on the classic comfort food.

Ingredients

Scale

Filling

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
½ teaspoon each: onion powder, dried thyme, dried rosemary, dried sage
¼ teaspoon ground black pepper
1 teaspoon salt or to taste
1/3 cup flour
2 3/4 cups chicken broth
1 chicken bouillon cube (or 1 tsp better than bouillon)
1 teaspoon Worcestershire sauce
2 cups frozen vegetables (peas, carrots, corn, green beans)

Topping

5 cups warm mashed potatoes
Fresh parsley or thyme for garnish

Dairy

½ cup Half and half

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Instructions

Prepare the Vegetables: Melt butter in a large skillet over medium heat. Add diced onion and celery and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Cook the Turkey: Add ground turkey to the skillet. Season with onion powder, dried thyme, rosemary, sage, black pepper, and salt. Cook the turkey until browned and no longer pink, breaking it up as it cooks.
Make the Gravy: Sprinkle flour evenly over the cooked turkey mixture and stir to combine. Slowly pour in chicken broth while stirring to prevent lumps. Add the chicken bouillon cube and Worcestershire sauce, stirring until the mixture thickens into a smooth gravy.
Add Vegetables: Stir in the frozen vegetables and cook for a few minutes until heated through. Then, stir in the half and half to add creaminess to the mixture.
Assemble the Pie: Transfer the turkey and vegetable mixture to a baking dish. Spread the warm mashed potatoes evenly over the top, creating a smooth layer.
Bake the Pie: Preheat your oven to 375°F (190°C). Bake the assembled shepherd’s pie for about 20 minutes, or until the top is golden brown and the filling is bubbly.
Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or thyme before serving for added flavor and color.

Notes

This dish offers a healthier alternative to traditional shepherd’s pie by using lean ground turkey.
You can customize the frozen vegetable mix based on preference or what you have on hand.
If you prefer a richer topping, use cream instead of half and half.
To save time, use pre-made mashed potatoes or leftovers.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.

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