Turkey Shepherd’s Pie.

This turkey shepherd’s pie makes a healthy twist on an old favorite.

Prep Time: 25 mins

Cook Time: 50 mins

Total Time: 1 hr 15 mins

Servings: 6


Mashed Potato Topping:

3 large potatoes, peeled

¼ cup warm milk

2 tablespoons butter, room temperature

salt and ground black pepper to taste

Turkey Filling:

1 tablespoon olive oil

1onion, chopped

1 pound ground turkey

1 (4.5 ounce) can sliced mushrooms

1 large carrot, shredded

1 tablespoon chopped fresh parsley

1 clove garlic, minced

1 teaspoon chicken bouillon powder

¼ teaspoon dried thyme

salt and ground black pepper to taste

1 tablespoon all-purpose flour


Step 1 Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

Step 2 While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).

Step 3 At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.

Step 4 Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.

Step 5 Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.

Step 6 Bake in the preheated oven until the topping is lightly browned, about 30 minutes.