Turkey Shepard's Pie

Turkey Shepard's Pie

0 reviews
READY IN 45 minutes
PREP TIME 15 minutes
COOK TIME 30 Minutes

I might not be Irish but I just LOVE a good Shepherds pie all that beef mixed in with carrots, peas, corn and tomatoes and then topped with creamy mashed potatoes.

Shepard's pie originally called Cottage pie or the poor man's dish originated in Ireland and it was usually made with mutton (goat meat) like lamb. These days though most people usually use a form of beef like chop meat in there shepherd's pie as lamb can be hard to find and can be a little expensive depending on the cut. In this recipe I changed it up just a tad by using lean ground turkey meat, don't worry I still kept the carrots, peas, corn and tomatoes and of course the creamy ooey gooey potatoes I even added a touch of cream cheese, sour cream and shredded cheese to them.

Turkey Shepards PieTurkey Shepards PieTurkey Shepards Pie

Turkey Shepards Pie

Turkey Shepards Pie


  • 1 lb lean ground turkey chop meat
  • 1 1/2 tsp minced garlic
  • 1/2 cup onion, small diced
  • 10 baby carrots, sliced
  • 1 large roma tomato, diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons ketchup
  • 1 tsp ground thyme
  • 1 cup chicken broth
  • 3 tsp flour
  • 1/4 cup peas, frozen
  • 1/4 cup corn, frozen
  • 1/2 tsp salt
  • 1 lb idaho poatoes
  • 4oz cream cheese
  • 1/4 cup sour cream
  • 1/4 cup butter
  • 1/4 cup shredded cheddar cheese( optional)
  • 1 cup of whole milk


  • 1Preheat oven to 375 degrees. Spray a 9" cake pan with cooking spray. In a medium sized skillet over medium heat, place carrots, onion in pan until onion is caramelized; about 5-6 minutes. Add garlic peas, corn and diced tomato.
  • 2In the meanwhile start boiling your water in a large saucepot. Skin the potatoes and cut into quarters. Rinse.
  • 3Keeping the vegetables in the pan add your ground turkey, salt a pinch of pepper and your seasoning; cook until turkey has browned slightly and is no longer pink.
  • 4Add ketchup to pan and cook for 2 minutes.
  • 5In a small mixing bowl whisk together the chicken broth and 3 tsp of flour until there are no more lumps. Add liquid to pan. Stirring frequently cook until the liquid has thickened about 5 minutes.
  • 6Add a nice amount of salt to your boiling water. Add your potatoes to boiling water and cover with lid until potatoes are soft and tender.
  • 7Drain potatoes and place in a large mixing bowl. Add milk and butter and whisk with an electric hand mixer. Add cream cheese and sour cream; whisk until no lumps are present. Add salt to taste. Add Cheddar cheese if desired.
  • 8Place your meat mixture in your baking dish and top with mashed potatoes.
  • 9Bake for 30 minutes or until potatoes have browned slightly and the juices are bubbly. Let stand for 10 minutes before serving.