Hello, comfort food lovers! There’s nothing quite like a warm, hearty shepherd’s pie to soothe the soul, especially when it features deliciously savory turkey. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, we’ve gathered 20 mouthwatering recipes that put a tasty twist on this classic dish. Get ready to find your new favorite—let’s dive into these comforting creations!
Classic Turkey Shepherd Pie with Mashed Potato Topping
Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Classic Turkey Shepherd Pie delivers exactly that. Let me walk you through creating this hearty dish with its creamy mashed potato topping, perfect for a cozy family dinner. Follow each step carefully for the best results.
Ingredients
– 1.5 lbs ground turkey
– 2 tbsp olive oil
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and quartered
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F to ensure it’s ready for baking.
2. Place potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
3. Reduce heat to medium and simmer potatoes for 15-20 minutes until fork-tender.
4. Drain potatoes thoroughly and return them to the warm pot to evaporate excess moisture.
5. Mash potatoes with butter, milk, Parmesan, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
6. Heat olive oil in a large oven-safe skillet over medium heat until shimmering.
7. Add onion, carrots, and celery, cooking for 6-8 minutes until vegetables soften.
8. Stir in garlic and cook for 1 minute until fragrant.
9. Add ground turkey, breaking it up with a spoon, and cook for 5-7 minutes until no pink remains.
10. Mix in tomato paste and cook for 1 minute to deepen its flavor.
11. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan bottom.
12. Stir in frozen peas and remaining 1/2 tsp salt and 1/4 tsp pepper.
13. Simmer the mixture for 5 minutes until slightly thickened.
14. Spread mashed potatoes evenly over the turkey filling, creating a sealed layer.
15. Bake for 20-25 minutes until the topping is golden and filling is bubbling at the edges.
16. Let rest for 5 minutes before serving to allow the filling to set. During the resting period, the flavors meld together beautifully. Dig into this comforting classic where the savory turkey filling pairs perfectly with the creamy potato topping. For a fun twist, try serving individual portions in ramekins or garnish with fresh parsley for a pop of color.
Cheesy Turkey Shepherd Pie with Cheddar Crust
Crafting a comforting dinner doesn’t have to be complicated, especially when you combine savory ground turkey with a rich, cheesy cheddar crust. This shepherd’s pie simplifies the classic with easy-to-find ingredients and straightforward steps that build flavor layer by layer. Follow along methodically for a satisfying result that’s perfect for weeknights or casual gatherings.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 tbsp tomato paste
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and quartered
– 4 tbsp unsalted butter
– 1/2 cup milk
– 1 1/2 cups shredded cheddar cheese, divided
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat until it shimmers.
3. Add 1 lb ground turkey, breaking it apart with a wooden spoon, and cook for 5–7 minutes until no pink remains.
4. Stir in the diced onion and carrots, cooking for 4–5 minutes until the onions turn translucent.
5. Mix in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 tbsp tomato paste, stirring constantly for 1 minute to deepen its flavor.
7. Pour in 1 cup beef broth and 1 tsp Worcestershire sauce, scraping any browned bits from the skillet bottom.
8. Simmer the mixture for 5 minutes until the liquid reduces slightly.
9. Fold in 1 cup frozen peas and remove the skillet from heat.
10. Meanwhile, place 2 lbs peeled, quartered potatoes in a pot, cover with cold water, and bring to a boil over high heat.
11. Boil the potatoes for 15–20 minutes until they pierce easily with a fork.
12. Drain the potatoes thoroughly and return them to the warm pot to evaporate excess moisture.
13. Mash the potatoes with 4 tbsp butter, 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
14. Stir 1 cup shredded cheddar cheese into the mashed potatoes until evenly incorporated.
15. Spread the cheesy mashed potatoes evenly over the turkey mixture in the skillet.
16. Sprinkle the remaining 1/2 cup cheddar cheese on top.
17. Bake at 375°F for 20–25 minutes until the cheese is bubbly and golden brown.
18. Let the pie rest for 5 minutes before serving to allow the layers to set. Here, the golden cheddar crust gives way to a creamy potato layer and savory turkey filling, with peas and carrots adding subtle sweetness. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad to balance the richness.
Healthy Turkey Shepherd Pie with Cauliflower Mash
A comforting twist on a classic, this healthy turkey shepherd pie swaps traditional mashed potatoes for a light cauliflower topping while maintaining all the savory satisfaction. Anyone can master this wholesome weeknight meal with straightforward steps and common ingredients. Let’s build this comforting dish layer by layer for a nutritious family dinner.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp Worcestershire sauce
– 1 head cauliflower, cut into florets
– 1/4 cup milk
– 2 tbsp butter
– 1/4 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F to ensure it’s ready for baking.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Add 1 pound ground turkey and cook for 5-7 minutes, breaking it apart with a spatula until no pink remains.
4. Stir in diced onion and carrots, cooking for 4-5 minutes until vegetables begin to soften.
5. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Mix in tomato paste and cook for 1 minute to deepen its flavor.
7. Pour in beef broth and Worcestershire sauce, scraping any browned bits from the pan bottom.
8. Simmer the mixture for 5 minutes until slightly thickened, then stir in frozen peas.
9. Meanwhile, steam cauliflower florets for 8-10 minutes until very tender when pierced with a fork.
10. Drain cauliflower thoroughly and transfer to a food processor.
11. Add milk, butter, Parmesan cheese, salt, and pepper to the cauliflower.
12. Process until smooth and creamy, about 1-2 minutes, scraping down sides as needed.
13. Spread the cauliflower mash evenly over the turkey mixture in the skillet.
14. Bake at 400°F for 20-25 minutes until the topping is lightly golden and filling is bubbly.
15. Let rest for 5 minutes before serving to allow the filling to set. Naturally creamy cauliflower mash contrasts beautifully with the savory turkey filling, creating layers of texture in every bite. For a colorful presentation, sprinkle with fresh parsley or serve alongside a crisp green salad to complement the rich flavors.
Spicy Turkey Shepherd Pie with Jalapeño Cornbread Topping
Gathering around the table for a comforting meal just got more exciting with this twist on a classic. Ground turkey gets a spicy kick while the jalapeño cornbread topping adds a delightful crunch that elevates the entire dish. Follow these steps carefully to create a perfectly balanced shepherd’s pie that will become a new family favorite.
Ingredients
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup frozen corn
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 cup chicken broth
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 jalapeños, seeded and diced
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch.
- Bring potatoes to a boil over high heat, then reduce to a simmer for 15-20 minutes until fork-tender.
- While potatoes cook, heat olive oil in a large oven-safe skillet over medium heat.
- Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground turkey, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
- Stir in tomato paste, chili powder, cumin, and cayenne pepper, cooking for 1 minute to toast the spices.
- Pour in chicken broth, scraping any browned bits from the bottom of the skillet.
- Add frozen corn and peas, simmering for 3-4 minutes until the liquid reduces slightly.
- Drain the cooked potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
- Mash potatoes with butter and milk until smooth, seasoning with salt to taste.
- Spread the mashed potatoes evenly over the turkey mixture in the skillet.
- In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, combine buttermilk, egg, and diced jalapeños.
- Pour the wet ingredients into the dry ingredients, stirring just until combined—do not overmix.
- Drop spoonfuls of cornbread batter over the potato layer, spreading gently to cover.
- Sprinkle shredded cheddar cheese evenly over the cornbread topping.
- Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted comes out clean.
- Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set.
Creamy mashed potatoes create a perfect barrier between the spicy turkey filling and the cornbread topping. The jalapeños provide a subtle heat that builds with each bite, while the cornbread develops a crisp crust contrasting with its tender interior. For a dramatic presentation, serve individual portions in small cast iron skillets, garnished with fresh cilantro and a dollop of cool sour cream to balance the spice.
Turkey and Mushroom Shepherd Pie with Herbed Gravy
Gathering around the table for a comforting meal becomes even more special with this Turkey and Mushroom Shepherd Pie with Herbed Gravy. Let’s walk through each step together to create a dish that’s both nourishing and deeply satisfying, perfect for a cozy family dinner.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 8 oz cremini mushrooms, sliced
– 1 medium onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 1 cup chicken broth
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 cup frozen peas
– 2 lbs russet potatoes, peeled and cubed
– 1/2 cup whole milk
– 4 tbsp unsalted butter
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
3. While potatoes cook, heat olive oil in a large skillet over medium-high heat.
4. Add ground turkey and cook for 5-7 minutes, breaking it up with a spoon until no longer pink.
5. Add diced onion, carrots, and sliced mushrooms to the skillet.
6. Cook vegetable mixture for 6-8 minutes until vegetables have softened and mushrooms release their liquid.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over the turkey mixture and stir constantly for 2 minutes to cook out the raw flour taste.
9. Gradually pour in chicken broth while stirring to prevent lumps from forming.
10. Add Worcestershire sauce, dried thyme, and dried rosemary.
11. Bring gravy to a simmer and cook for 3-4 minutes until thickened.
12. Stir in frozen peas and remove skillet from heat.
13. Drain cooked potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
14. Add milk, butter, salt, and pepper to the potatoes.
15. Mash potatoes until smooth and creamy.
16. Spread turkey mixture evenly in a 9×13 inch baking dish.
17. Carefully spoon mashed potatoes over the filling and spread to cover completely.
18. Create decorative peaks with a fork to help the top brown beautifully.
19. Bake at 400°F for 20-25 minutes until bubbly around edges and golden on top.
20. Let rest for 10 minutes before serving to allow the filling to set.
Let this shepherd pie rest briefly after baking—the filling will thicken perfectly, making each scoop hold its shape. The creamy potato topping contrasts wonderfully with the savory turkey and mushroom filling, while the herbed gravy brings everything together with earthy depth. Consider serving individual portions in ramekins for an elegant presentation that maintains all the homey comfort.
Leftover Turkey Shepherd Pie with Sweet Potato Mash
You’ve probably got leftover turkey taking up space in your fridge after the holidays, and this comforting shepherd’s pie transforms those remains into a cozy, complete meal. Let’s walk through building this satisfying dish layer by layer, using sweet potatoes for a colorful twist on the classic mashed topping. Follow each step carefully for perfect results every time.
Ingredients
– 2 cups shredded cooked turkey
– 1 large onion, diced
– 2 carrots, peeled and diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 cups turkey or chicken broth
– 2 tbsp all-purpose flour
– 1 tbsp tomato paste
– 1 tsp Worcestershire sauce
– 1/2 tsp dried thyme
– 2 large sweet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/4 cup milk
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place sweet potato cubes in a medium pot and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until potatoes are fork-tender.
3. While potatoes cook, heat 1 tablespoon butter in a large oven-safe skillet over medium heat.
4. Add diced onion and carrots to the skillet and cook for 6-8 minutes until vegetables have softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Sprinkle 2 tablespoons flour over the vegetables and cook for 1 minute while stirring constantly to form a roux.
7. Whisk in 2 cups broth gradually until the mixture is smooth and begins to thicken.
8. Add 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon dried thyme, stirring to combine.
9. Fold in 2 cups shredded turkey and 1 cup frozen peas, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
10. Simmer the filling for 5 minutes until slightly thickened, then remove from heat.
11. Drain cooked sweet potatoes thoroughly and return them to the warm pot.
12. Add remaining 3 tablespoons butter, 1/4 cup milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the potatoes.
13. Mash the sweet potatoes until smooth and spreadable, being careful not to overmix.
14. Spoon the mashed sweet potatoes over the turkey filling in an even layer, spreading to the edges.
15. Use a fork to create decorative peaks across the potato surface, which will brown beautifully in the oven.
16. Bake at 375°F for 25-30 minutes until the filling is bubbling and the topping develops golden spots.
17. Let the pie rest for 10 minutes before serving to allow the filling to set properly.
Fluffy sweet potato mash creates a stunning golden crust that contrasts beautifully with the savory turkey filling beneath. The creamy texture of the potatoes complements the hearty vegetable and turkey mixture, while the Worcestershire sauce adds a subtle depth that elevates the entire dish. For a festive presentation, serve individual portions in ramekins or garnish with fresh thyme sprigs before bringing to the table.
Turkey Shepherd Pie with Puff Pastry Crust
Reimagining classic comfort food, this turkey shepherd pie swaps traditional mashed potatoes for a flaky puff pastry crust that elevates the entire dish. Ready for a cozy dinner that feels both familiar and exciting? Let’s walk through each step together to create this satisfying meal.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1 sheet puff pastry, thawed
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Add 1 pound ground turkey and cook for 5-7 minutes, breaking it apart with a spatula until no pink remains.
4. Stir in diced onion and carrots, cooking for 4-5 minutes until vegetables begin to soften.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Mix in tomato paste, coating the turkey and vegetables evenly.
7. Pour in beef broth and Worcestershire sauce, scraping any browned bits from the skillet bottom.
8. Add dried thyme and frozen peas, then simmer for 3-4 minutes until liquid reduces slightly.
9. Roll thawed puff pastry to fit your skillet, trimming excess if needed.
10. Carefully drape pastry over the filling, pressing edges against skillet sides.
11. Brush pastry evenly with beaten egg using a pastry brush.
12. Cut 3-4 small slits in the pastry center to allow steam to escape.
13. Bake at 400°F for 20-25 minutes until pastry is golden brown and puffed.
14. Remove from oven and let rest for 5 minutes before serving. Naturally golden and impressively puffed, the buttery crust contrasts beautifully with the savory turkey filling beneath. Consider serving individual portions in ramekins for an elegant presentation that maintains the same delightful texture contrast.
Mediterranean Turkey Shepherd Pie with Feta and Olives
Often, traditional shepherd’s pie gets a Mediterranean makeover that transforms it into something truly special. Our version combines lean ground turkey with vibrant Mediterranean flavors for a comforting yet fresh twist on the classic. One bite of this layered casserole reveals how simple ingredients can create extraordinary depth.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb ground turkey
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1/2 cup kalamata olives, pitted and halved
– 1/4 cup sun-dried tomatoes, chopped
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/4 cup milk
– 1/2 cup crumbled feta cheese
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground turkey, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Sprinkle oregano, salt, and black pepper over the turkey mixture, stirring to combine evenly.
6. Pour in chicken broth, scraping any browned bits from the bottom of the skillet.
7. Add kalamata olives and sun-dried tomatoes, then simmer for 5 minutes until liquid reduces by half.
8. Meanwhile, place cubed potatoes in a pot, cover with cold water, and bring to a boil over high heat.
9. Reduce heat to medium and boil potatoes for 15-18 minutes until fork-tender.
10. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
11. Mash potatoes with butter and milk until smooth and creamy.
12. Preheat oven to 375°F.
13. Spread turkey mixture evenly in a 9×9 inch baking dish.
14. Carefully spoon mashed potatoes over the turkey layer, spreading to cover completely.
15. Sprinkle crumbled feta cheese evenly over the potato topping.
16. Bake for 25-30 minutes until filling is bubbly and topping is golden brown.
17. Let rest for 10 minutes before serving to allow layers to set.
Creamy mashed potatoes form a golden crust that contrasts beautifully with the savory turkey filling beneath. The briny olives and tangy feta cheese create bright flavor bursts against the rich, herb-infused meat. Consider serving individual portions in ramekins for an elegant presentation that maintains the perfect ratio of topping to filling in every bite.
Turkey and Lentil Shepherd Pie for a Protein Boost
Just when you need a comforting meal that packs a protein punch, this turkey and lentil shepherd pie delivers both nutrition and classic flavor. Join me in creating this wholesome twist on a traditional favorite that’s perfect for weeknight dinners. Let’s walk through each step together to ensure your pie turns out perfectly golden and satisfying.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup brown lentils
– 2 cups chicken broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup milk
– 1/2 cup shredded cheddar cheese
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch.
3. Bring potatoes to a boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender.
4. While potatoes cook, heat olive oil in a large skillet over medium heat.
5. Add diced onion, carrots, and celery to the skillet and cook for 6-8 minutes until vegetables soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add ground turkey to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until no longer pink.
8. Stir in tomato paste and cook for 1 minute to deepen the flavor.
9. Add rinsed lentils, chicken broth, and dried thyme to the skillet.
10. Bring mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
11. Drain cooked potatoes thoroughly and return them to the hot pot.
12. Add butter and milk to the potatoes and mash until smooth.
13. Season mashed potatoes with salt and black pepper to taste.
14. Transfer turkey and lentil mixture to a 9×13 inch baking dish.
15. Spread mashed potatoes evenly over the filling using a spatula.
16. Create decorative peaks with a fork to help browning.
17. Sprinkle shredded cheddar cheese evenly over the potatoes.
18. Bake at 400°F for 20-25 minutes until bubbly and golden brown on top.
19. Let the pie rest for 10 minutes before serving.
The finished pie offers a wonderful textural contrast between the creamy mashed potato topping and the hearty lentil and turkey filling beneath. The savory flavors meld beautifully during baking, creating a deeply satisfying comfort food that’s both nutritious and delicious. For a complete meal, serve alongside a crisp green salad or roasted seasonal vegetables.
Turkey Shepherd Pie with Butternut Squash Topping
Let’s create a comforting twist on a classic that’s perfect for autumn evenings. Layering savory turkey with sweet butternut squash makes this shepherd’s pie both nourishing and visually appealing. Follow these steps carefully for a perfectly balanced dish that will become a seasonal favorite in your home.
Ingredients
– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium onion, diced
– 2 carrots, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 medium butternut squash, peeled and cubed
– 2 tbsp butter
– 1/4 cup milk
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Place butternut squash cubes in a large pot and cover with cold water by 1 inch.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 minutes until the squash is fork-tender.
4. While the squash cooks, heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
6. Add diced onion and carrots to the skillet, cooking for 4-5 minutes until the onions become translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Mix in tomato paste, coating the turkey and vegetables evenly.
9. Pour in beef broth, scraping any browned bits from the bottom of the skillet.
10. Add frozen peas and dried thyme, then simmer for 3-4 minutes until the liquid reduces slightly.
11. Drain the cooked butternut squash thoroughly and return it to the warm pot.
12. Mash the squash with butter, milk, salt, and pepper until smooth and creamy.
13. Transfer the turkey mixture to a 9×9 inch baking dish, spreading it evenly.
14. Spoon the mashed squash over the turkey mixture, spreading it to cover completely.
15. Bake for 20-25 minutes until the topping is lightly golden and the filling bubbles at the edges.
16. Let the shepherd’s pie rest for 5 minutes before serving. Various textures make this dish particularly satisfying—the creamy squash topping contrasts beautifully with the savory turkey filling beneath. Vibrant orange against the deep brown filling creates an appealing presentation that’s perfect for family dinners or casual entertaining, especially when served with a simple green salad to balance the richness.
Gluten-Free Turkey Shepherd Pie with Almond Flour Crust
Nourishing comfort food doesn’t have to be complicated, especially when you’re cooking for dietary needs. This gluten-free turkey shepherd pie features a surprisingly crisp almond flour crust that comes together with simple, wholesome ingredients. Let’s walk through each step together so you can create this satisfying meal with confidence.
Ingredients
– 1 lb ground turkey
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 2 cups mashed potatoes
– 1.5 cups almond flour
– 1/4 cup grated Parmesan cheese
– 1/4 cup cold butter, cubed
– 1 egg, beaten
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound ground turkey and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
4. Add diced onion, carrots, and celery to the skillet and cook for 6-8 minutes until vegetables begin to soften.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Mix in tomato paste and dried thyme, coating all ingredients evenly.
7. Pour in beef broth and bring to a simmer, scraping any browned bits from the pan bottom.
8. Add frozen peas and cook for 3 minutes until heated through, then remove from heat.
9. In a medium bowl, combine almond flour, Parmesan cheese, and cubed cold butter.
10. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
11. Pour the beaten egg into the flour mixture and stir until a dough forms.
12. Press the almond flour dough evenly into the bottom and up the sides of the prepared pie dish.
13. Spread the turkey filling evenly over the crust layer.
14. Carefully spoon mashed potatoes over the filling, spreading to cover completely.
15. Bake at 375°F for 25-30 minutes until the crust is golden brown and filling is bubbling.
16. Let the pie rest for 10 minutes before slicing to allow the filling to set.Just out of the oven, this shepherd pie offers wonderful textural contrasts between the crisp almond flour crust and creamy mashed potato topping. The savory turkey filling, enriched with aromatic vegetables and herbs, provides deep flavor that makes this feel like classic comfort food. For a beautiful presentation, try serving individual portions garnished with fresh thyme sprigs alongside a simple green salad.
Turkey Shepherd Pie with Garlic Parmesan Mashed Potatoes
Meticulously crafted comfort food doesn’t get much better than this twist on a classic. Today we’re building a Turkey Shepherd Pie with Garlic Parmesan Mashed Potatoes from the ground up, ensuring each layer delivers maximum flavor. Follow these steps carefully, and you’ll have a hearty, satisfying meal perfect for any weeknight dinner.
Ingredients
– 1.5 lbs ground turkey
– 1 large yellow onion
– 2 carrots
– 2 celery stalks
– 3 cloves garlic
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 2 lbs russet potatoes
– 4 tbsp unsalted butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Peel and quarter 2 lbs russet potatoes, then place them in a large pot of cold salted water.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 20 minutes until potatoes are fork-tender.
3. While potatoes cook, dice 1 large yellow onion, 2 carrots, and 2 celery stalks into 1/4-inch pieces.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1.5 lbs ground turkey to the hot skillet, breaking it apart with a wooden spoon, and cook for 8 minutes until no pink remains.
6. Transfer the cooked turkey to a bowl, leaving 1 tbsp of drippings in the skillet.
7. Add the diced onion, carrots, and celery to the skillet and cook for 7 minutes until vegetables have softened.
8. Mince 3 cloves garlic and add to the skillet, cooking for 1 minute until fragrant.
9. Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens in color.
10. Return the cooked turkey to the skillet along with 1 cup frozen peas, 1 cup beef broth, and 1 tbsp Worcestershire sauce.
11. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 15 minutes until liquid has reduced by half.
12. Drain the cooked potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
13. Mash the potatoes with 4 tbsp unsalted butter, 1/2 cup heavy cream, and 1/2 cup grated Parmesan cheese until smooth.
14. Season the mashed potatoes with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting if needed.
15. Spread the turkey mixture evenly in a 9×13 inch baking dish.
16. Carefully spread the mashed potatoes over the turkey mixture, creating swirls with the back of a spoon.
17. Bake at 400°F for 25 minutes until the mashed potato topping is golden brown and the filling is bubbling around the edges.
Just out of the oven, this shepherd pie offers a wonderful contrast between the creamy, garlic-infused potato topping and the savory turkey filling beneath. The Parmesan adds a subtle nuttiness that complements the sweet carrots and peas beautifully. For an elegant presentation, serve individual portions in ramekins, or top with fresh chopped parsley right before serving for a pop of color.
Turkey and Vegetable Shepherd Pie with Herb Breadcrumbs
Every home cook needs a comforting, one-dish meal in their repertoire, and this turkey and vegetable shepherd pie delivers exactly that with its savory filling and golden herb breadcrumb topping. Essentially, it’s a wholesome twist on a classic, perfect for busy weeknights or cozy gatherings.
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups mashed potatoes
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F to ensure it’s ready for baking later.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
- Add 1 lb ground turkey and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
- Stir in 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and sauté for 5 minutes until vegetables soften.
- Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
- Mix in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor.
- Pour in 1 cup chicken broth, scraping the bottom of the skillet to lift any browned bits for extra richness.
- Stir in 1 cup frozen peas, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, and simmer for 3 minutes until slightly thickened.
- Spread 2 cups mashed potatoes evenly over the turkey mixture in the skillet.
- In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp melted butter, and 1 tbsp chopped fresh parsley for a crispy topping.
- Sprinkle the breadcrumb mixture over the mashed potatoes, covering the surface completely.
- Bake at 375°F for 20–25 minutes until the breadcrumbs are golden brown and the filling is bubbling at the edges.
- Let the pie rest for 5 minutes before serving to allow the layers to set.
When you scoop into this pie, the crisp herb breadcrumbs give way to a creamy potato layer and a savory, vegetable-packed filling that’s both hearty and satisfying. For a fun twist, serve individual portions in ramekins, or pair it with a simple green salad to balance the richness.
Turkey Shepherd Pie with Guinness Gravy and Irish Cheddar
When the weather turns crisp, nothing satisfies like a hearty shepherd’s pie with an Irish twist. We’re transforming the classic with rich Guinness gravy and sharp Irish cheddar for a comforting meal that’s perfect for feeding a crowd. This methodical approach ensures even beginners achieve delicious results.
Ingredients
– 1.5 lbs ground turkey
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup Guinness beer
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and quartered
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1 cup shredded Irish cheddar cheese
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Place peeled, quartered potatoes in a large pot and cover with cold water by 1 inch.
3. Bring potatoes to a boil over high heat, then reduce to medium and cook for 20 minutes until fork-tender.
4. While potatoes cook, heat olive oil in a large oven-safe skillet over medium heat.
5. Add diced onion, carrots, and celery, cooking for 8 minutes until vegetables soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add ground turkey, breaking it up with a wooden spoon, and cook for 6 minutes until no pink remains.
8. Stir in tomato paste and cook for 2 minutes to deepen its flavor.
9. Pour in Guinness beer, scraping any browned bits from the pan bottom.
10. Add beef broth, Worcestershire sauce, salt, and pepper, then simmer for 15 minutes until liquid reduces by half.
11. Drain cooked potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
12. Mash potatoes with butter and milk until smooth, then fold in half the Irish cheddar cheese.
13. Spread mashed potatoes evenly over the turkey mixture in the skillet.
14. Sprinkle remaining cheese over the potato layer.
15. Bake for 25 minutes until cheese is golden and filling bubbles at the edges.
16. Let rest for 10 minutes before serving to allow the filling to set.
Let the finished pie rest those crucial 10 minutes—this allows the Guinness gravy to thicken properly. The creamy potato topping contrasts beautifully with the savory turkey filling, while the Irish cheddar adds a sharp tang that cuts through the richness. For a festive presentation, serve individual portions in small cast iron skillets with a side of steamed kale.
Turkey Shepherd Pie with Creamy Polenta Topping
Savor the comforting embrace of this modern twist on a classic, where traditional shepherd’s pie meets creamy Italian polenta. This Turkey Shepherd Pie with Creamy Polenta Topping transforms ground turkey and vegetables into a hearty filling beneath a smooth, golden polenta crust that’s both satisfying and surprisingly simple to prepare. Follow these methodical steps to create a complete meal that will become a new family favorite.
Ingredients
– 1 lb ground turkey
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tbsp tomato paste
– 1 cup chicken broth
– 1 tsp dried thyme
– 1 cup corn kernels
– 1 cup polenta
– 4 cups water
– 1 tsp salt
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
Instructions
1. Preheat your oven to 375°F to ensure even baking later in the recipe.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat until shimmering.
3. Add diced onion, carrots, and celery to the skillet and cook for 5-7 minutes until vegetables begin to soften.
4. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Add ground turkey to the skillet, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
6. Mix in tomato paste and cook for 1 minute to deepen its flavor.
7. Pour in chicken broth and add dried thyme, then simmer for 5 minutes until liquid reduces slightly.
8. Stir in corn kernels and remove the skillet from heat while you prepare the polenta topping.
9. In a separate saucepan, bring 4 cups of water and 1 teaspoon salt to a rolling boil.
10. Slowly whisk in 1 cup of polenta in a steady stream to prevent clumps from forming.
11. Reduce heat to low and cook polenta for 15-20 minutes, stirring frequently, until thick and creamy.
12. Remove polenta from heat and stir in Parmesan cheese and butter until fully incorporated.
13. Spread the polenta evenly over the turkey mixture in the skillet, creating a smooth layer.
14. Bake at 375°F for 20-25 minutes until the polenta topping is golden and the filling is bubbling at the edges.
15. Let the shepherd pie rest for 10 minutes before serving to allow the filling to set properly.
Hearty and satisfying, this dish offers a wonderful contrast between the savory turkey filling and the creamy polenta topping that forms a beautiful golden crust. The polenta provides a smoother, more delicate texture than traditional mashed potatoes while still delivering rich Parmesan flavor. For a creative presentation, try serving individual portions in ramekins or garnish with fresh thyme sprigs for an elegant touch.
Turkey Shepherd Pie with Caramelized Onions and Thyme
You’re about to make the ultimate comfort food that transforms humble ingredients into something extraordinary. This turkey shepherd pie with caramelized onions and thyme delivers deep, savory flavors in every bite, perfect for cozy family dinners or meal prepping for the week ahead.
Ingredients
– 2 tbsp olive oil
– 2 large yellow onions, thinly sliced
– 1 lb ground turkey
– 3 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1 cup frozen peas
– 1 cup frozen corn
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1/2 cup shredded cheddar cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-low heat.
2. Add sliced onions and cook for 25-30 minutes, stirring occasionally, until they turn deep golden brown and become sweet and soft.
3. Push onions to the side of the skillet and add remaining 1 tablespoon olive oil.
4. Add ground turkey and cook for 6-8 minutes, breaking it up with a spoon, until no pink remains.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Mix in tomato paste and cook for 2 minutes to deepen its flavor.
7. Pour in beef broth and scrape any browned bits from the bottom of the skillet.
8. Add frozen peas, frozen corn, and fresh thyme leaves to the skillet.
9. Simmer the mixture for 10-12 minutes until the liquid reduces by half.
10. While the filling simmers, place peeled, cubed potatoes in a large pot of salted water.
11. Bring potatoes to a boil and cook for 15-18 minutes until fork-tender.
12. Drain potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
13. Mash potatoes with butter, milk, salt, and pepper until smooth and creamy.
14. Spread the mashed potatoes evenly over the turkey filling in the skillet.
15. Sprinkle shredded cheddar cheese over the potato layer.
16. Bake at 400°F for 20-25 minutes until the filling bubbles around the edges and the top turns golden brown.
17. Let the shepherd pie rest for 10 minutes before serving to allow the filling to set.
A golden, cheesy potato crust gives way to a rich, savory filling where sweet caramelized onions balance the lean turkey perfectly. The thyme-infused broth creates a flavorful sauce that soaks into the vegetables, making each spoonful deeply satisfying. For a beautiful presentation, serve individual portions in ramekins, or top with extra fresh thyme just before serving for an aromatic finish.
Turkey Shepherd Pie with Biscuit Topping
Baking comfort food doesn’t get much cozier than this twist on a classic. Today we’re transforming leftover turkey into a hearty shepherd’s pie crowned with fluffy biscuit topping, perfect for those crisp autumn evenings when you crave something satisfying yet simple to prepare. This methodical approach ensures even novice cooks can create a dish that tastes like it came from a professional kitchen.
Ingredients
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup diced carrots
– 2 cloves minced garlic
– 3 cups shredded cooked turkey
– 1 cup frozen peas
– 2 cups turkey or chicken broth
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 6 tbsp cold unsalted butter
– 3/4 cup whole milk
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat for 1 minute until shimmering.
3. Add 1 cup diced yellow onion and 1 cup diced carrots, cooking for 6-8 minutes until onions are translucent and carrots begin to soften.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook for 1 minute while stirring constantly to eliminate the raw flour taste.
6. Gradually pour in 2 cups turkey broth while whisking continuously to prevent lumps from forming.
7. Add 3 cups shredded turkey, 1 cup frozen peas, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt, stirring to combine thoroughly.
8. Simmer the mixture for 5 minutes until slightly thickened, then remove from heat.
9. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
10. Cut 6 tablespoons cold butter into small cubes and work into the flour mixture using a pastry cutter or your fingers until pea-sized crumbs form.
11. Pour in 3/4 cup whole milk and stir just until a shaggy dough forms, being careful not to overmix for tender biscuits.
12. Drop tablespoon-sized portions of biscuit dough evenly over the turkey filling, leaving small gaps between biscuits for expansion.
13. Bake at 400°F for 18-22 minutes until biscuits are golden brown and the filling is bubbling around the edges.
14. Let rest for 5 minutes before serving to allow the filling to set properly.
The flaky biscuit topping provides a delightful contrast to the savory turkey filling beneath, creating layers of texture that make each bite interesting. This dish develops even deeper flavors when reheated the next day, making it perfect for meal prep or cozy weeknight dinners where you want minimal effort with maximum comfort.
Turkey Shepherd Pie with Roasted Garlic Mash
Remember those chilly autumn evenings when only a hearty, comforting meal will do? Ready to create a cozy classic that combines savory turkey with creamy mashed potatoes in perfect harmony. Roasting garlic first adds incredible depth to the mash, transforming this shepherd’s pie from ordinary to extraordinary.
Ingredients
– 1 head garlic
– 2 tbsp olive oil
– 2 lbs russet potatoes
– 1/2 cup whole milk
– 4 tbsp unsalted butter
– 1 lb ground turkey
– 1 medium onion
– 2 carrots
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tsp Worcestershire sauce
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle the garlic with 1 tablespoon olive oil and wrap tightly in foil.
4. Roast the garlic for 40 minutes until the cloves are soft and golden brown.
5. Peel and quarter the potatoes while the garlic roasts.
6. Boil the potatoes in salted water for 15-20 minutes until fork-tender.
7. Drain the potatoes thoroughly and return them to the hot pot.
8. Squeeze the roasted garlic cloves into the potatoes.
9. Add the milk and butter to the potato mixture.
10. Mash the potatoes until smooth and creamy.
11. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
12. Dice the onion and carrots into 1/4-inch pieces.
13. Sauté the onion and carrots for 5-7 minutes until softened.
14. Add the ground turkey and cook for 8-10 minutes, breaking it up with a spoon until no pink remains.
15. Stir in the tomato paste and cook for 1 minute until fragrant.
16. Pour in the beef broth and Worcestershire sauce.
17. Simmer the mixture for 5 minutes until the liquid reduces slightly.
18. Stir in the frozen peas and cook for 2 more minutes.
19. Transfer the turkey mixture to a 9×13-inch baking dish.
20. Spread the mashed potatoes evenly over the turkey mixture.
21. Create decorative peaks with a fork to help the top brown beautifully.
22. Bake for 25-30 minutes until the filling is bubbly and the top is golden brown.
23. Let the shepherd’s pie rest for 10 minutes before serving.
A golden, crispy potato crust gives way to a rich, savory turkey filling that’s perfectly balanced by sweet carrots and peas. This comforting dish develops even deeper flavors when reheated the next day, making it ideal for meal prep. For a festive twist, try serving individual portions in ramekins topped with a sprinkle of sharp cheddar cheese before baking.
Turkey Shepherd Pie with Spinach and Ricotta Layer
Comforting and layered, this turkey shepherd pie with spinach and ricotta brings a fresh twist to a classic. Carefully crafted with a creamy middle layer, it transforms ground turkey and vegetables into a hearty, family-friendly meal that’s perfect for cozy dinners. Combining familiar flavors with a touch of elegance, each bite delivers satisfaction from the savory base to the fluffy potato topping.
Ingredients
– 1.5 lbs ground turkey
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 10 oz frozen spinach, thawed and squeezed dry
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/4 tsp ground nutmeg
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Place the peeled and cubed potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
4. While the potatoes cook, heat a large skillet over medium-high heat and add the ground turkey, breaking it up with a spoon.
5. Cook the turkey for 6–8 minutes until no pink remains, then transfer it to a plate.
6. In the same skillet, sauté the diced onion, carrots, and celery for 5–7 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
9. Return the cooked turkey to the skillet, add the frozen peas, beef broth, and Worcestershire sauce.
10. Simmer the mixture for 5 minutes until slightly thickened, then season with salt and pepper.
11. Drain the cooked potatoes and return them to the hot pot for 30 seconds to evaporate excess moisture.
12. Mash the potatoes with butter and whole milk until smooth, then season with salt and pepper.
13. In a medium bowl, combine the thawed spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper.
14. Spread the turkey mixture evenly in a 9×13-inch baking dish.
15. Layer the spinach and ricotta mixture over the turkey, spreading it carefully to cover completely.
16. Top with the mashed potatoes, using a fork to create decorative peaks that will brown nicely.
17. Bake for 25–30 minutes until the topping is golden and the edges are bubbly.
18. Let the pie rest for 10 minutes before serving to allow the layers to set.
Buttery mashed potatoes crown a savory turkey filling, with the spinach-ricotta layer adding creamy richness that balances the dish. For a vibrant presentation, serve individual portions garnished with fresh parsley or alongside a crisp green salad. Leftovers reheat beautifully, making this pie a practical and delicious option for busy weeknights.
Turkey Shepherd Pie with Crispy Sage Breadcrumb Topping
Keeping cozy dinners simple yet impressive, this turkey shepherd pie with its golden sage breadcrumb topping transforms humble ingredients into a comforting masterpiece that will have everyone asking for seconds.
Ingredients
– 1.5 lbs ground turkey
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 tbsp tomato paste
– 1 tbsp all-purpose flour
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup whole milk
– 1/2 cup panko breadcrumbs
– 1/4 cup fresh sage leaves, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes for 15-18 minutes until fork-tender.
3. Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate excess moisture.
4. Mash potatoes with butter and milk until smooth, then season with 1/4 tsp salt and 1/8 tsp pepper.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Add ground turkey and cook for 6-8 minutes, breaking into crumbles, until no longer pink.
7. Transfer turkey to a plate, leaving drippings in the skillet.
8. Add onion, carrots, and celery to the skillet and cook for 6 minutes until softened.
9. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
10. Sprinkle flour over vegetables and cook for 1 minute while stirring constantly.
11. Gradually pour in beef broth and Worcestershire sauce, scraping up browned bits from the pan bottom.
12. Return turkey to the skillet and simmer for 5 minutes until sauce thickens slightly.
13. Season turkey mixture with remaining salt and pepper, then spread evenly in the skillet.
14. Carefully spread mashed potatoes over the turkey mixture in an even layer.
15. Combine panko breadcrumbs and chopped sage in a small bowl, then sprinkle evenly over potatoes.
16. Bake at 400°F for 20-25 minutes until breadcrumbs are golden brown and filling is bubbling.
17. Let rest for 10 minutes before serving to allow the filling to set.
Savory and satisfying, the creamy potato layer contrasts beautifully with the crispy sage-infused topping, while the rich turkey filling provides depth of flavor. Serve individual portions straight from the skillet for a rustic presentation, or pair with a simple green salad to balance the hearty richness.
Summary
Lovely home cooks, these 20 turkey shepherd’s pie recipes offer comforting, delicious meals perfect for any night. We hope you find new family favorites! Try them out, then share your thoughts in the comments and pin your top picks on Pinterest to save for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
