Ground Turkey Shepherd’s Pie is such a great comfort food dinner. Ground turkey is mixed with carrots, peas, beef broth, red wine and lots of herbs & seasonings then is topped with super flavorful creamy mashed potatoes. It all gets baked up in one skillet. It is a great family dinner that everyone will LOVE!!
Some other great family recipes that use turkey are Turkey Pot Pie, Turkey Chili, Tetrazzini, or Turkey Meatloaf Muffins.
Why It’s SO Good!
- The potato topping has it’s own delicious flavors of butter, sour cream and a little garlic.
- Fresh rosemary lends amazing fresh flavor.
- Ground sage adds just a hint of “holiday” that goes perfect with the turkey.
- Red wine makes the filling deep and rich with flavor.
- Using beef broth instead of chicken broth gives the filling a robust flavor.
Ingredients
Pictured are the ingredients that you need to make Turkey Shepherd’s Pie, plus some helpful tips on a few ingredients:
Ground Turkey – When you cook with ground turkey it is always good practice to use 93/7. It has enough fat to be flavorful and juicy. The 99% lean is to be avoided at all cost!
You can absolutely use ground beef, ground pork or ground chicken if that is what you have in your fridge/freezer.
Red Wine – I HIGHLY recommend that you do not skip the red wine! If you do not want to buy an entire bottle just grab a carton or small “airplane” sized bottle. You only need ½ cup, but it makes all the difference.
Beef Broth – It may seem funny to use a beef broth in a turkey dish, but believe me it works! The beef broth adds a deepness of flavor that a chicken broth won’t. However if you are making this because you don’t eat beef, you can absolutely sub chicken broth.
Mashed Potatoes
Mashed Potatoes are the very best topping for Shepherd’s Pie. There is a great recipe included below for the mashed potatoes. However, you could also use one of these options:
- Instant Pot Mashed Potatoes
- Frozen Mashed Potatoes (Trader Joe’s has a great one!)
- Leftover Mashed Potatoes
- In a time pinch you can use potato flakes
- Savory Mashed Sweet Potatoes could even work!
Step by Step Picture Instructions
- Boil the Russets and make the mashed potatoes. Set aside until assembly.
- In a large oven safe skillet, sauté the onions, carrots, and celery in the oil, about 5 minutes.
- Add the garlic and ground turkey and crumble while cooking through.
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- Now add in the rosemary, sage, salt, pepper, onion powder, flour and tomato paste.
- Deglaze the pan with the red wine and let it reduce for about 5 minutes.
- Finish with the beef broth, frozen peas, Worcestershire and bring to a boil. Simmer for 2-3 mins.
- Remove from the heat.
- Dollop the mashed potatoes over the meat filling. Smooth it to the edges. To get nice browned bits on the top make swoops in the mashed potatoes.
- If using a 10 inch skillet place it on a rimmed baking sheet to catch spills.
- Bake at 350 for 30 minutes.
Listen To The Full Recipe
Serving
Serve the Turkey Shepherd’s Pie right in the skillet. Scoop out portions making sure to get a good filling to mashed potato topping ratio on each plate.
Side Dishes
The nice thing about Shepherd’s Pie is it has everything in one – starch, protein and veggies – so it can really be served by itself.
But if you want to make it more of a dinner experience you can serve it with dinner rolls, a roasted veggie or side salad.
Recipe Tips
Top Tips
- If you have leftover mashed potatoes this makes a great recipe to use them up!
- Make Swoops in the mashed potatoes topping, the peaks brown beautifully in the oven.
- Don’t skip the red wine! It lends amazing depth of flavor to the Turkey Shepherd’s Pie.
- If rosemary isn’t your jam, sub in fresh thyme.
- If you like a soupier filling, add ¼-1/2 cup of beef broth.
- Pick a red wine you will like to drink. You only need ½ cup so you can enjoy the rest of the bottle.
- Do not use 99% lean ground turkey. Go for the 93/7!
- If you use a 10 inch skillet, place a rimmed baking sheet underneath to catch spills in the oven.
- If ground turkey isn’t your thing you can absolutely use ground beef, ground pork, or ground chicken in this recipe.
More Delicious Comfort Food Dinners
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Ground Turkey Shepherd’s Pie Recipe
Equipment
- 10-12 inch oven safe skillet (cast iron works great)
Ingredients
Mashed Potato Topping
- 2 – 2 ½ lbs. Russet potatoes - – peeled and cut into 1-2 inch chunks
- ¼ cup sour cream
- 5 Tbsp. butter
- 2 Tbsp. whole milk or half and half
- 1 tsp. Kosher salt
- 1 fresh garlic clove - minced
Ground Turkey Shepherd's Pie Filling
- 1 Tbsp. Olive oil
- 1 small onion (yellow or white) - diced
- ½ cup celery - diced
- ½ cup carrot - peeled and diced
- 3 garlic cloves - – minced
- 1 pound ground turkey - – 93% lean (93/7)
- 1 tsp. (heaping) fresh rosemary - chopped (could sub fresh thyme)
- ¼ tsp. ground sage
- 1 ½ tsp. Kosher salt
- ½ tsp. pepper
- 1 tsp. onion powder
- 2 Tbsp. tomato paste
- 2 tablespoon all purpose flour
- 1 ½ cup beef broth
- ½ cup red wine - (Cabernet, Merlot, Malbec would all work!)
- 1 cup frozen peas
- 1 Tbsp. Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees.
Mashed Potatoes
- Place the potato chunks into a large pot and add cold water to cover them. Bring to a boil over high heat, then reduce to medium low and simmer uncovered until the potatoes are fork tender (about 15 minutes).2 – 2 ½ lbs. Russet potatoes
- Drain the potatoes and return to the pan. Smash the potatoes using a hand held mixer or a potato masher. Add the sour cream, butter, milk and salt.¼ cup sour cream, 5 Tbsp. butter, 2 Tbsp. whole milk or half and half, 1 tsp. Kosher salt, 1 fresh garlic clove
- Taste and adjust seasoning. Set the mashed potatoes aside until assembly.
- Can also use a store-bought refrigerated mashed potato, not instant potato flakes! Just boost the flavor with sour cream, butter, cream cheese and a garlic clove!
Ground Turkey Filling
- For the filling, heat oil in a 10-12 inch cast iron skillet (or oven safe pan) over medium heat. Add onion, celery, carrot and cook until softened, about 5 minutes.1 Tbsp. Olive oil, 1 small onion (yellow or white), ½ cup celery, ½ cup carrot
- Add the ground turkey and garlic, and crumble/cook until browned, about 5 minutes.3 garlic cloves, 1 pound ground turkey
- Stir in the rosemary, ground sage, salt, pepper, onion powder, flour and tomato paste and cook 1 minute.1 tsp. (heaping) fresh rosemary, ¼ tsp. ground sage, 1 ½ tsp. Kosher salt, ½ tsp. pepper, 1 tsp. onion powder, 2 Tbsp. tomato paste, 2 tablespoon all purpose flour
- Deglaze the skillet with the red wine and reduce, about 4-5 minutes .½ cup red wine
- Stir in the beef broth, frozen peas and Worcestershire and bring to a boil. Simmer filling for 2-3 minutes.** If you like your filling a little soupier you can add ¼-1/2 cup beef broth at this point and simmer for another 2-3 minutes.1 ½ cup beef broth, 1 cup frozen peas, 1 Tbsp. Worcestershire sauce
Assembly & Baking
- Dollop the mashed potatoes evenly over the filling in the cast iron skillet. Using a spoon or spatula, spread the potatoes evenly over the filling and all the way to the edges of the skillet.Pro Tip: Make some swoops in the potatoes, the peaks will brown nicely in the oven!
- Transfer the skillet to the oven. Bake at 350 degrees for 30 minutes. Pro Tip: If using a 10 inch skillet you may want to put a baking sheet or foil under the skillet to catch any drips as it is very full
- You can place under the broiler for 5 minutes at the end if you want the top to be golden brown.
- Let the Shepherd’s Pie rest for 5 minutes before serving.
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Recipe Tips and Notes:
- If you have leftover mashed potatoes this makes a great recipe to use them up!
- Make Swoops in the mashed potatoes topping, the peaks brown beautifully in the oven.
- Don’t skip the red wine! It lends amazing depth of flavor to the Turkey Shepherd’s Pie.
- If rosemary isn’t your jam, sub in fresh thyme.
- If you like a soupier filling, add ¼-1/2 cup of beef broth.
- Pick a red wine you will like to drink. You only need ½ cup so you can enjoy the rest of the bottle.
- Do not use 99% lean ground turkey. Go for the 93/7!
- If you use a 10 inch skillet, place a rimmed baking sheet underneath to catch spills in the oven.
- If ground turkey isn’t your thing you can absolutely use ground beef, ground pork, or ground chicken in this recipe.
Judy says
Can I chop up leftover turkey from Thanksgiving, or would it be too dry?
Beth says
Thank you so much for this recipe! I have made it several times and it is such a hit. I use instant mashed potatoes since I don’t have a hand/stand mixer and it comes out great! Keeps so well for lunches for work/leftovers for dinner.
Tish says
Made this for dinner last night and my hubby loved it!! I didn’t have fresh rosemary or thyme, so I used dried thyme. This will go in the “comfort food” rotation for my husband.
Mary J says
Delish! Added 1/4 c Gorgonzola and 1/4 c. Cheddar to potatoes before spreading; decreased butter in potatoes to compensate. Added a splash of hot sauce to the mixture.
Susie Weinrich says
Hot sauce…. yum!
Cristine says
Excellent! I added fresh chopped rosemary with the dried sage. This is now our favorite. The red wine really adds to the flavor ❤️
Kristina says
Really flavorful and delicious. Thank you.
Sue says
Excellent! I made it exactly like the recipe shows. Perfect!!
Excellent! I made exactly as the recipe calls for. Perfect!!
Ann-Marie says
Made this last night for St Patrick’s Day. It was so delicious!I swear it rivals any I’ve had in restaurants. My husband loved it too. We used Trader Joe’s mashed potatoes because that is what we had on hand. Perfect Friday night comfort food. Can’t wait to eat the leftovers.
Thank you!
Susie Weinrich says
That’s a great idea! I totally forgot that Shepherd’s pie is perfect for St. Patrick’s Day. Also this will be “comment of the week” on next weeks newsletter. Thank you!!
Judy says
Use fresh herbs, makes all the difference! Used light sour cream and it worked well.
Michele Ryan says
Made it, it’s fabulous! It’s just two of us. How many servings is this meant to be?
Susie Weinrich says
So glad you love it! It should serve about 5-6 people, depending if you have side dishes or not.
Lindsey says
Just wow. Make this.
P.S. MONTGOMERY says
This is an amazingly delicious dish…I made it step hy ste I and everyone loved it. Thank you for this recipe definitely a keeper
Martha says
Hello, this recipe looks awesome. We don’t keep wine in the house, what can I use as a substitute?
Susie Weinrich says
Just use beef broth instead of wine!
Debra Jerovsek says
Made this for my 100% Irishman husband for the first time. Spices, taste and cooking process turned out perfect! Absolutely best Shepard Pie I’ve ever made and eaten.
Susie Weinrich says
WOW!!! High praise for sure. Thank you for commenting and rating.
karen says
My family asked that his recipe be put in the weekly rotation! They LOVED IT!
James Turnbaugh says
Lovely flavors. I opted for thyme, and with the garlic and Worcestershire, this was a delicious… such an improvement on my previous favorite recipe.
I did have two snags: the broth wasn’t thickening as I had expected, so I thought I’d just leave it to simmer and reduce … but that was also concentrating the salt, so I made a cornstarch slurry and that worked fine. In the future (and I will make this again) I’ll either use ½ cup less broth or an additional tablespoon of flour.
Secondly, it just wasn’t going to work in my largest cast iron skillet – it was overflowing while I stirred – so I transferred it to a 9″ x 13″ baking dish before topping with potatoes.
Heather says
Will use the 9 by 13 3 casserole ..thanks for the suggestion