Description
Cozy, hearty, and lighter than the classic, this Ground Turkey Shepherd’s Pie swaps beef for lean turkey without sacrificing any comfort. A rich, savory filling with peas, carrots, celery, and a touch of red wine is topped with creamy garlic mashed potatoes, then baked until golden. Perfect for weeknight dinners or meal prep, this healthier twist on a British-American classic will warm you from the inside out.
Ingredients
- Mashed Potato Topping:
- 2 – 2½ 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 (or sub fresh thyme)
- ¼ tsp. ground sage
- 1½ tsp. Kosher salt
- ½ tsp. pepper
- 1 tsp. onion powder
- 2 Tbsp. tomato paste
- 2 Tbsp. all purpose flour
- 1½ cups beef broth
- ½ cup red wine (Cabernet, Merlot, or Malbec)
- 1 cup frozen peas
- 1 Tbsp. Worcestershire sauce
Instructions
- Preheat oven to 400°F (200°C).
- Make the mashed potato topping: Place potato chunks in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain well.
- Return potatoes to the pot. Add sour cream, butter, milk, Kosher salt, and minced garlic. Mash until smooth and creamy. Set aside.
- Prepare the filling: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrot. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Add ground turkey, rosemary, sage, Kosher salt, pepper, and onion powder. Cook, breaking up the turkey, until browned and cooked through, about 7-8 minutes.
- Stir in tomato paste and flour. Cook for 1-2 minutes to toast the flour.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Stir in frozen peas and Worcestershire sauce. Remove from heat.
- Assemble: If using a separate baking dish, transfer the filling to a 9×13 inch (or similar) baking dish. Spread the mashed potatoes evenly over the filling.
- Bake for 20-25 minutes, until the filling is bubbly and the potato topping is lightly golden. Optional: broil for 1-2 minutes for extra color.
- Let rest for 10 minutes before serving.
Notes
Tips: For extra crispy potato topping, use a fork to create ridges before baking. Substitutions: Replace red wine with additional beef broth or use non-alcoholic red wine. Swap sour cream for Greek yogurt. For a dairy-free version, use vegan butter and plant-based milk. Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg
Keywords: ground turkey shepherd's pie, healthy shepherd's pie, turkey mashed potato casserole, light comfort food