This turkey shepherd’s pie pairs a familiar turkey and vegetable filling with a simple mashed potato topping. This turkey version is inspired by shepherd’s pie.
Tips for turkey shepherd’s pie
Prep and cook overlap. Allow an additional 5-minute rest before serving. Plain potato-boiling water is drained and contributes no nutrients.
Helpful equipment: A 9-by-13-inch baking dish holds the filling and potato topping; check the linked dish dimensions. Compare baking dish on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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High-Protein Turkey Shepherd’s Pie
Equipment
- 1 large pot or baking dish as directed food thermometer
Ingredients
- 2 lb 93% lean ground turkey, raw
- 2 lb potatoes, peeled, 1-inch chunks
- 1 2/3 cups carrots, small dice
- 1 1/3 cups frozen peas
- 1 cup onion, diced
- 4 cloves garlic, minced
- 2 1/2 Tbsp tomato paste
- 2 2/3 Tbsp all-purpose flour
- 2 1/4 tsp olive oil
- 3/4 cup 1% milk
- 1 1/2 Tbsp butter
- 1 1/2 cups water
- 2 tsp dried thyme
- 2/3 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oven to 400°F. Put potatoes in a saucepan, cover with plain water and simmer for 15–20 minutes until fork-tender. Drain well; mash with milk, butter and half the salt.
- Meanwhile heat oil in a deep skillet over medium heat. Cook onion and carrot for 6 minutes. Add turkey, breaking it up, and cook for 8–10 minutes until it reaches 165°F. Retain the measured ingredients and juices.
- Add garlic, thyme and tomato paste; cook 1 minute. Stir in flour, then the measured 1 1/2 cups water. Simmer 5 minutes. Stir in peas, remaining salt and pepper; cook until hot and the filling is thick enough to mound softly.
- Spread filling in a 9-by-13-inch baking dish. Spoon potatoes evenly over the top and roughen with a fork. Bake for 20–25 minutes until bubbling and at least 165°F in the center.
- Rest for 5 minutes, then cut into six equal portions, keeping topping and filling together.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.