

Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Cal/Serv:
418
If you’re hungry for warm and cozy comfort food, you can’t beat shepherd’s pie. But, if you’re craving a lighter version for St. Patrick’s Day, this turkey shepherd’s pie is a perfect choice. Filled with all the same components you know and love—creamy mashed potatoes, tender veggies, and fresh herbs—this shepherd’s pie gets a switch up by adding ground turkey instead of the classic ground beef. Make this as a spring dinner refresh to the classic, or to use up any leftover turkey you have sitting around!
Can I add anything?
Of course! If you’d like to bulk this pie up with more veggies, frozen corn or frozen peas would be great additions. Not a turkey fan? Make our classic shepherd’s pie if you prefer beef (or switch it up if you’re all about the traditional lamb), or make our vegan shepherd’s pie if you’re feeling all veggies!
What to serve with turkey shepherd’s pie:
Because of the meat + veggies + creamy mashed potatoes, shepherd’s pie is a complete meal all on its own. But, if you’d like to amp this meal up with some easy sides, pair this with more roasted veggies like roasted parsnips or braised cabbage, or some of our favorite Irish sides if you’re serving this for St. Patrick’s Day.
Storage.
This shepherd’s pie will keep in the fridge for 3 to 5 days in an airtight container. When you want to reheat, place a small knob of butter on top to bring the topping back to life.
Made it? Let us know how it went in the comment section below.
Advertisement - Continue Reading Below
Ingredients
For Potatoes
- 1 1/2 lb.
potatoes, peeled
Kosher Salt
- 4 Tbsp.
melted butter
- 1/4 cup
milk
- 1/4 cup
sour cream
Freshly ground black pepper
- 1 1/4 cups
shredded Monterey Jack, divided
For Filling
- 1 Tbsp.
extra-virigin olive oil
- 1
large onion, chopped
- 2
carrots, peeled and chopped
- 2
small parsnips, peeled and chopped
- 2
cloves garlic, minced
- 1 tsp.
fresh thyme
- 1 tsp.
fresh sage, minced
- 3/4 cup
dry white wine
- 1 1/2 lb.
ground turkey
- 3 Tbsp.
all-purpose flour
- 3/4 cup
low-sodium turkey or chicken broth
- 1 Tbsp.
freshly chopped parsley, for garnish
Directions
- Step 1 Preheat oven to 400°. Make mashed potatoes: In a large pot over high heat, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain and return to pot.
- Step 2Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper and fold in 1 cup cheese.
- Step 3Make turkey mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, parsnips, garlic, thyme, sage and cook until fragrant and softened, 5 minutes. Deglaze with wine and cook 2 minutes more. Add ground turkey and cook until no longer pink, 5 minutes more.
- Step 4Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add turkey broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
- Step 5Top beef mixture with an even layer of mashed potatoes, sprinkle with remaining cheese and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley before serving.
Advertisement - Continue Reading Below

73 Best Lunch Sandwiches

40 Best Side Dishes For Chicken

109 Easy Chocolate Desserts

Louisiana-Style Red Beans & Rice
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below