Ground Turkey Shepherd’s Pie

Ground Turkey Shepherd’s Pie is a lighter twist on the traditional comfort food classic. Made with lean turkey, colorful vegetables, and creamy mashed potatoes, this hearty dish is satisfying without being heavy. It’s the perfect cozy meal for any night of the week—simple to prepare, budget-friendly, and full of homey flavor.

Why You’ll Love This Recipe

• Lightened-up version using lean ground turkey
• Classic comfort food with fewer calories
• Packed with protein and veggies
• Perfect for make-ahead meals and leftovers
• Customizable with your favorite vegetables
• Family-friendly and kid-approved
• Balanced, one-dish dinner
• Easy to freeze and reheat
• Gluten-free if prepared with GF ingredients
• Ideal for fall, winter, or anytime comfort is needed

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground turkey
• Onion
• Garlic
• Carrots
• Peas
• Corn (optional)
• Tomato paste
• Worcestershire sauce
• Chicken or vegetable broth
• Olive oil or butter
• Yukon Gold or Russet potatoes
• Milk (or cream)
• Salt and pepper
• Fresh thyme or parsley for garnish (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Boil peeled and chopped potatoes in salted water until tender, about 15–20 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and carrots until softened.
4. Add ground turkey and cook until browned, breaking it up with a spoon.
5. Stir in tomato paste, Worcestershire sauce, and broth. Simmer for 5 minutes.
6. Add peas and corn; season with salt and pepper. Cook for another 2–3 minutes.
7. Spread turkey mixture evenly in a baking dish. Top with mashed potatoes and smooth with a spoon or fork.
8. Bake uncovered for 20–25 minutes, or until the top is slightly golden. Broil for a few minutes for a crispier top if desired.
9. Let rest a few minutes before serving. Garnish with fresh herbs.

Servings and timing

This recipe serves 4–6 people.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

• Use sweet potatoes for a sweeter, nutrient-rich topping
• Swap in ground chicken or beef
• Add sautéed mushrooms or spinach for more depth
• Use cauliflower mash for a low-carb option
• Top with shredded cheese before baking for added richness
• Add a splash of cream to the turkey mixture for a creamier filling

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F until warmed through, or microwave in 1–2 minute intervals.
Freeze in an oven-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

FAQs

Can I make this ahead of time?

Yes, assemble the pie and refrigerate it up to 24 hours before baking.

Can I freeze Ground Turkey Shepherd’s Pie?

Absolutely—freeze before or after baking. Just be sure it’s tightly sealed.

What potatoes work best for the topping?

Yukon Gold or Russet potatoes give the best creamy texture.

How do I get a crispy topping?

Broil the pie for 2–3 minutes at the end of baking for a golden finish.

Can I use leftover mashed potatoes?

Yes, this is a great recipe to use up leftovers.

Is this recipe gluten-free?

Yes, as long as you use gluten-free Worcestershire sauce and broth.

Can I use frozen vegetables?

Yes, frozen peas, carrots, and corn work perfectly.

How can I make this dairy-free?

Use plant-based milk and butter for the mashed potatoes.

Can I add cheese to the mashed potatoes?

Yes, stirring in cheddar or parmesan adds great flavor.

What can I serve with Shepherd’s Pie?

Try a crisp green salad or roasted vegetables on the side.

Conclusion

Ground Turkey Shepherd’s Pie is a delicious, wholesome, and comforting dish that’s perfect for feeding a hungry family or meal prepping for the week. With its hearty filling and creamy potato topping, this lighter version doesn’t sacrifice flavor. It’s everything you love about shepherd’s pie—just a bit healthier and just as satisfying.

Print