Easy Turkey Shepherds Pie Recipe
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When the weather turns cooler and we start to pull out our sweaters, like clockwork I always crave comfort food.
One of my favorite comfort foods is a homemade shepherd’s pie. This is the meal that feels like a warm hug. Smells incredible while it bakes.
I remember when I was younger my mom making shepherd’s pie quite often. It was always quick and delicious. It used ingredients that we always had on hand.
This easy turkey shepherds pie recipe is my take on that classic.
With this recipe, ground turkey’s used as an alternative to beef. This creates a lightened version of the classic British dish, it’s packed with savory flavor.
We’ve got a rich filling, full of flavor with turkey and veggies. A splash of red wine gives it some unexpected depth that I just love.
Top it off with crispy shredded hash browns and sharp white cheddar cheese, and this dish will definitely be a huge hit with your family. That combo of a crunchy and cheesy top is everything.
It’s one of those homemade turkey shepherds pie recipes that just works every time.
When you’re ready to bake, just thaw it in the refrigerator then bake as indicated.
So perfect for a busy weeknight dinner. Also a fantastic quick turkey shepherds pie for parties. Just double the recipe in a larger pan.
This recipe also freezes beautifully. You can assemble it ahead of time, don’t bake, and instead seal it and freeze it.
Scroll to bottom for printable recipe card.
Why You’ll Love This Recipe
- A lighter classic: Using ground turkey cuts down on the richness, without losing any of the savory, comforting flavor.
- Texture to die for: The filling’s rich, and the shredded hash brown topping gets super crispy and golden, which is a perfect contrast.
- Pantry staples: This recipe mostly uses ingredients you probably have right now, like frozen peas, onions, and canned tomatoes.
- Make-ahead magic: This is one of my go-to freezer meals. Assemble it completely, then freeze it before baking for a future dinner.
The kind of family favorite turkey shepherds pie that you’ll make again and again.
Ingredient Notes & Substitutions
- Ground turkey: I like 93% lean. It has enough fat for flavor but isn’t greasy. Ground chicken works too. For a traditional pie, you can give ground beef or lamb a shot.
- The veggie base: Carrots. Onion. Celery. That’s all you need. But I like to toss some green beans in there too if I have some on hand. For the holy trinity, you can often buy a pre-diced mix from the freezer aisle or in the produce department.
- Dry red wine: A really nice dept for the gravy. If you don’t cook with wine, no biggie. Just add an extra 1/2 cup of chicken broth instead.
- Frozen shredded hash browns: It’s my favorite shortcut. No peeling or boiling potatoes. They bake up perfectly crispy. You could also use frozen tater tots if that’s what you have.
- White cheddar: I love the sharp bite of white cheddar here. It cuts through the rich filling. Feel free to swap it for regular sharp cheddar, Colby Jack, or even a Gruyère.
- Tomato paste: This is a key for a rich, savory gravy base. It’s not just for color it adds a deep, concentrated tomato flavor. If you’re out, a squirt of ketchup can work in a pinch, but the paste is better.
Here are some of the best turkey shepherds pie ideas:
- Add a cup of frozen corn together along with the peas
- Swirl a 1/2 teaspoon of smoked paprika into the filling for a smoky flavor.
Tips for Success
- Drain grease well before baking. Don’t skip this. It keeps the final filling rich and savory, not greasy.
- Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents and doesn’t melt as smoothly.
- Bake uncovered for a crisp top. This is how the hash browns get that perfect golden crunch.
- Let rest 10 minutes before serving. This lets the filling thicken up, so it doesn’t run all over the plate.
How to Make It
Step 1: Preheat oven to 400 degrees F. While it’s heating, butter 2-quart baking dish.
Step 2: For the filling, in a large saute pan over medium-high heat, heat 2 tablespoons of oil until it simmers, but not smoking. Add the turkey and brown 8-10 minutes. Use a spoon to break up the big pieces. Transfer to a fine mesh strainer set over a bowl to drain.
Step 3: Use the same pan. Heat remaining 2 tablespoons of oil in the same pan over medium heat. Add the onion, celery and carrots and sweat, about 5 minutes, until they get soft. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Stir in flour and tomato paste and cook 1 minute.
Step 4: Time to build the gravy, Stir in diced tomatoes, chicken broth, wine, Worcestershire and Dijon; bring to a boil. Reduce heat to medium-low. Stir in peas, browned turkey, salt and pepper. Transfer to prepared baking dish and place on a baking sheet.
Step 5: For the topping, mound the hash browns on top of the filling, pressing lightly to keep it in place. Drizzle butter over hash browns. Bake 30 minutes.
Step 6: Carefully remove from oven and sprinkle with cheddar cheese. Return to oven and continue to bake for 20 minutes, or until lightly browned. Remove from oven and let cool 10-15 minutes before serving. This rest is important so the filling can sit.
Serving Suggestions
A full meal in one dish. Baking shepherds pie at home is so easy.
I love to serve it with a simple green salad with a vinaigrette. Steamed green beans or roasted broccoli also work great.
If you want a simple turkey shepherds pie dessert to serve afterward, a fruit crisp or a simple bowl of ice cream is perfect.
Now, remember to save this recipe on Pinterest for later 🙂
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Turkey Shepherd’s Pie
Ingredients
- 1 ½ pounds ground turkey, no more than 93% lean
- 4 tablespoons canola oil, divided
- 1 cup diced carrot
- 1 cup diced onion
- 1 cup diced celery
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 can diced tomatoes, 14.5 oz, drained
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups frozen shredded hash browns
- 4 tablespoons unsalted butter, melted
- 1 cup shredded white cheddar
Instructions
- Preheat oven to 400 degrees F. Butter a 2-quart baking dish.
- In a large saute pan over medium-high heat, heat 2 tablespoons of oil until simmering. Add the turkey and brown, 8-10 minutes. Transfer to a fine mesh strainer set over a bowl to drain.
- Heat remaining 2 tablespoons of oil in the same pan over medium heat. Add the onion, celery and carrots and sweat, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Stir in flour and tomato paste and cook 1 minute.
- Stir in diced tomatoes, chicken broth, wine, Worcestershire and Dijon; bring to a boil. Reduce heat to medium-low. Stir in peas, browned turkey, salt and pepper. Transfer to prepared baking dish and place on a baking sheet.
- Mound the hash browns on top of the filling, pressing lightly to keep it in place. Drizzle butter over hash browns. Bake 30 minutes.
- Remove from oven and sprinkle with cheddar cheese. Return to oven and continue to bake for 20 minutes, or until lightly browned. Remove from oven and let cool 10-15 minutes before serving.
Notes
Nutrition
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