Ground Turkey Shepherd's Pie comes together easily and is perfect for meal prep or a simple weeknight dinner. The wholesome and flavorful veggie packed ground turkey filling topped with creamy mashed potatoes will be a hit with the whole family.
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There's something timeless and comforting about Shepherd's Pie. From its savory meat base to its creamy mashed potato (or sweet potato) topping, it's a dish that evokes nostalgia and warmth with every bite.
As a kid, it was a dinner I was ecstatic to hear we were having.
And now, even as an adult, its comforting flavors still hold a special place in my heart.
While the classic version features ground lamb (or often, beef), this twist on the traditional recipe swaps in ground turkey for a take that's just as satisfying. I know you'll love it because it's:
- Made for Meal Prep- Freezer friendly and delicious as leftovers, you can whip up a batch of this shepherd's pie ahead of time for a delicious, convenient meal on a busy night. All you'll have to do is put it in the oven.
- Healthy- An all-in-one balanced meal that is packed with several different vegetables and lean protein from the ground turkey, this shepherd's pie is a wholesome twist on a comfort food favorite.
- Easy- While it might look intimidating, Shepherd's Pie (especially this version) is quite simple. All you have to do is make the potatoes, make the filling, layer and bake. (If you'd like to skip the baking, sub ground turkey into this no-bake recipe instead!).
The Ingredients
- Russet Potatoes- If you'd prefer to use a different type of potato, Yukon golds would be my second choice.
- Cauliflower- I like to add a bit of cauliflower to mashed potatoes for an extra serving of vegetables (that often goes unnoticed by pickier eaters) as well as makes the mashed potato topping thicker.
- If you prefer, you can just use extra potatoes.
- For a lower carb option, you can replace all of the potatoes with mashed cauliflower.
- Butter- If you would prefer to make it without butter you can use Greek yogurt like in these mashed potatoes or sub good quality extra virgin olive oil for dairy free.
- Avocado Oil- Unlike when it is made with ground beef, we need just a bit of oil for browning the meat and sautéing the vegetables.
- Ground Turkey- Ground chicken also works well.
- Yellow Onion- You can use a red or white onion if needed.
- Garlic- You can use 1 teaspoon of garlic powder in place of fresh garlic cloves.
- Frozen Mixed Vegetables- A blend of carrots, corn and peas are most typical but sometimes I add green beans, zucchini, peppers or even mushrooms too. Fresh, chopped vegetables will work as well.
- Thyme- If you have fresh, use 1 tablespoon (about 2 sprigs) chopped instead.
- Tomato Paste- This adds richness to the filling but can be left out if needed.
- Balsamic Vinegar- Many shepherd's pie recipes call for Worcestershire sauce, but I prefer to use balsamic vinegar for depth of flavor. If you'd like, you can use Worcestershire sauce instead or red wine vinegar.
- Sea Salt- Table or kosher salt will work as well- just adjust to taste.
- Black Pepper
- Water- Just a splash in the filling will make it more saucy and gravy-like. For extra flavor, you can use chicken broth.
The Method
1. Make Potatoes. Add the potatoes (and cauliflower, if using) to a large pot and fill with enough water to cover them by 1 inch.
Cover with a lid and bring to a boil. Remove the lid and then reduce the heat to keep it at a low simmer so that they don't boil over.
Cook for 15-20 minutes until fork tender. Reserve 1 cup of water and then drain.
Use a hand masher and mash until nearly smooth. Then add in the butter, salt, pepper and ¼ cup of the reserved potato water (or you can use milk). Mix and add additional potato water as needed and then set aside.
2. Brown Turkey. Heat the avocado oil in a large skillet over medium heat. Add the ground turkey, thyme, ½ teaspoon each salt and pepper and cook for about 5 minutes, stirring and crumbling, until cooked through.
3. Sauté Aromatics. Add the diced onion to the pan with the browned turkey and cook for 4-5 minutes until softened. Add the garlic and cook for an additional minute.
Then stir in the tomato paste, balsamic vinegar and vegetables and cook for 5 minutes.
4. Assemble. Spread the ground turkey mixture out evenly into a ~3 quart casserole dish (about 9x9x3 inch or 9x13x2 inch).
*Alternatively, if you used a large (10 inch diameter) oven safe skillet, you can spread the mixture out into that and use the same dish for baking. But if doing this, place it onto a lined baking sheet in order to catch any bits that might bubble up and over the edges.
Scoop the mashed cauliflower and potato mixture over top and spread into an even layer.
5. Bake. Bake uncovered at 375 F for 20 minutes until the filling is bubbling up into the potatoes and the potatoes are ever so slightly browned.
6. Serve.
Make Ahead and Meal Prep
Shepherd's Pie is a great recipe for meal prep and to make ahead!
Meal Prep: Layer the casserole into individual dishes and skip the baking step. Then just reheat the individual portions as you need them.
Make Ahead: Assemble the entire turkey cottage pie, following the directions through up until baking but instead of baking, cover and refrigerate for up to 3 days. You can also freeze for up to 3 months.
**If freezing, refrigerate the casserole for a few hours first before moving to the freezer so that your dish doesn't break from the temperature shock of going from hot to freezing.
To Bake: When ready to bake, thaw overnight in the refrigerator if frozen. Preheat the oven to 375 F and then bake for 35-45 minutes, covered for the first 25 minutes, until the filling is heated through to 165 F.
Leftovers and Storage
To Store: Store leftover ground turkey shepherd's pie in an airtight container in the refrigerator for up to 4 days.
To Freeze: Leftover cottage pie can also be frozen for up to 3 months.
To Reheat: The whole pie can be covered with tin foil (or an oven safe lid) and reheated in the oven at 375 F for 30-45 minutes. Individual portions can also be heated in the oven (for about 15 minutes) or rewarmed in the microwave.
Make it Your Own
- Use a Different Meat- While the recipe is written with ground turkey, you can use ground lamb, beef (use extra lean) or chicken.
- Swap the Vegetables- Carrots, peas and corn are classic but you can make this with whatever you want. Some other veggies I love to include are:
- Green Beans
- Zucchini
- Bell Peppers
- Mushrooms
- Make it Cheesy- If you'd like to include cheese, mix 1 cup of shredded cheddar cheese into the mashed potatoes and sprinkle an additional ½ cup over top. You can also add ¼ cup of grated parmesan.
- Sweet Potato Shepherd's Pie- Take a note from this cottage pie recipe and use sweet potatoes in place of the potatoes (and cauliflower).
Serving Ideas
Turkey Shepherd's pie is a great meal all on its own (just like Skillet Chicken and Potatoes) but if you'd like something on the side, here are some great options:
- Vegetables: Balsamic Sautéed Brussels Sprouts, Air Fryer Butternut Squash and Roasted Asparagus are delicious.
- Salad: Such as a simple Caesar or Spinach Salad.
- Bread: A slice of Sourdough Garlic Toast is always a good idea.
- Dessert: Finish off your comforting meal with a sweet treat such as Lava Cakes or Oatmeal Cookies.
The main difference between shepherd's pie and cottage pie is the type of meat used in the dish. Both dishes feature a hearty meat filling topped with mashed potatoes but traditional shepherd's pie is made with lamb while cottage pie is typically made with beef.
However, in North America, the name Shepherd's Pie tends to be used for both.
And really, this version is neither, technically, since it is made with ground turkey. But it is inspired by the Shepherd's Pie I grew up eating and thus, stuck to calling is Shepherd's Pie.
Tips for the Best Turkey Shepherd's Pie
- Cool in the Fridge- If making ahead, refrigerate after assembling and then move to the freezer once cooled. If you place the warm casserole dish immediately into the freezer, it could break from the temperature shock.
- Save Time with Frozen Veggies- Use frozen veggies for both the filling and the cauliflower (in the potatoes) mixture to save chopping. No need to thaw first.
- Add Balsamic Vinegar- This is my key ingredient in the sauce- just a little bit adds so much flavor that you won't want to miss.
- Avoid a Mess- If you are baking the pie in a large skillet, covering with tin foil for reheating or your casserole dish is full to the edges, place the dish onto a larger, lined baking sheet so that it catches any filling that might bubble up and over the edge.
And if you liked this recipe...
...you might also like:
- Cajun Chicken Sheet Pan (With Honey Butter)
- Stuffed Barbecue Chicken Sweet Potatoes
- Swedish Meatballs in Cream Sauce
- Sweet Potato and Russet Hash with Eggs
Recipe Card
Ground Turkey Shepherd's Pie
Ingredients
- 2 lbs russet potatoes large diced, about 4 cups
- 2 cups cauliflower chopped
- 2 tablespoon butter
- 1 tablespoon avocado oil
- 1 lb ground turkey
- 1 medium yellow onion diced, about 1 cup
- 2 cloves garlic
- 2 cups frozen mixed vegetables such as peas, carrots and corn
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
Instructions
Make the Potatoes
- Add the potatoes and cauliflower to a large pot and fill with enough water to cover them by 1 inch.Cover with a lid and bring to a boil. Remove the lid and reduce the heat to keep it at a low simmer for 15-20 minutes until fork tender.Reserve 1 cup of the potato water and then drain.Use a hand masher to mash the potatoes and cauliflower until nearly smooth. Then add in the butter, ½ teaspoon salt, ½ teaspoon pepper and ¼ cup of the reserved potato water.Mix and add additional potato water as needed and then set aside.
Make the Filling
- Heat the avocado oil in a large skillet over medium heat. Add the ground turkey, thyme, ½ teaspoon each salt and pepper and cook for about 5 minutes, stirring and crumbling, until cooked through.
- Add the onion to the pan with the turkey and cook for 4-5 minutes until softened. Add the garlic and cook for an additional minute. Stir in the tomato paste, vinegar and vegetables and cook for 2-3 minutes.
Assemble and Bake
- To a 3 quart or similar size casserole dish, add the turkey mixture and then top with the mashed potatoes. Bake at 375 °F for 15-20 minutes uncovered until the filling is bubbling up and the potatoes are ever so slightly browned.
- Serve.
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