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Turkey Shepherd’s Pie

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  • 5 from 2 votes

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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.

I remember when I was younger my mom making shepherd’s pie quite often.

It was always quick, easy, delicious and included ingredients that we always had on hand. With this recipe, ground turkey is used as an alternative to beef, creating a lightened version of the classic British dish.

Topped with crispy shredded hash browns and cheddar cheese, this dish is sure to be a hit with your hungry family. This recipe also freezes beautifully. After assembling, do not bake, instead, seal, and freeze.

When you are ready to bake, thaw in the refrigerator then bake as indicated. So perfect for a busy week night dinner! 🙂

Now, remember to save this recipe on Pinterest for later 🙂

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Turkey Shepherd’s Pie

Cook Time: 55 minutes
Total Time: 55 minutes
Servings: 8 servings
Topped with crispy shredded hash browns and cheddar cheese, this Turkey Shepherd’s Pie is sure to be a hit with your hungry family. This recipe also freezes beautifully. After assembling, do not bake, instead, seal, and freeze.
Turkey Shepherd’s Pie
5 from 2 votes


  • 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

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  • 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.


Source: Cuisine at Home, October 2011


Serving: 1g | Calories: 1086kcal | Carbohydrates: 79g | Protein: 34g | Fat: 72g | Saturated Fat: 17g | Polyunsaturated Fat: 50g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1852mg | Fiber: 9g | Sugar: 6g
Author: Laura

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