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Turkey and Veggie Shepherd’s Pie

Easy Turkey and Veggie Shepherd’s Pie with Bold, Comforting Flavors

This Turkey and Veggie Shepherd’s Pie is a delicious twist on a classic, blending lean turkey and fresh veggies under creamy mashed potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey Filling
  • 1 pound lean ground turkey Provides a healthy, protein-packed base.
  • 1 medium onion Adds sweetness and depth; sauté until translucent.
  • 2 cloves garlic Minced finely for aroma.
  • 2 medium carrots Diced small for even cooking.
  • 1 cup peas Frozen peas work wonderfully.
  • 2 stalks celery Finely chopped for texture.
  • 2 tablespoons tomato paste Enhances richness and balances flavors.
  • 1 cup chicken or vegetable broth Keeps the turkey moist.
  • 1 tablespoon Worcestershire sauce Adds umami depth.
Mashed Potato Topping
  • 2 pounds russet potatoes Perfectly fluffy when mashed.
  • 4 tablespoons butter Adds creamy richness.
  • ½ cup milk Use whole milk for best results.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • optional fresh herbs Chopped parsley or chives for garnish.

Equipment

  • skillet
  • baking dish
  • Pot
  • mixing bowl

Method
 

Turkey Filling
  1. Warm 2 tablespoons olive oil in a skillet over medium heat until shimmering, then add chopped onion and minced garlic, cooking for about 3 minutes.
  2. Add 1 pound ground turkey, breaking it with a spatula; cook until no longer pink and lightly golden, about 5 minutes, stirring occasionally.
  3. Stir in 2 diced carrots and 2 chopped celery stalks; cook until tender-crisp, about 4 minutes, adding a splash of broth if sticking.
  4. Mix in 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 cup broth, and 1 cup frozen peas; simmer until slightly thickened, about 5 minutes.
Mashed Potato Topping
  1. Place 2 pounds peeled russet potatoes in salted water; bring to a boil, then simmer until fork-tender, about 15 minutes.
  2. Drain potatoes, return to pot, and mash with 4 tablespoons butter and ½ cup milk; season with salt and pepper until velvety smooth.
  3. Preheat oven to 375°F; spread the turkey filling in a baking dish and top evenly with fluffy mashed potatoes.
  4. Bake until topping is golden brown and filling is bubbling, about 20–25 minutes; let rest 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 3gVitamin A: 2100IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Optional: Sprinkle chopped chives for a fresh finish.

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