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Ground Turkey Shepherd's Pie

Ground Turkey Shepherd’s Pie Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 386
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground turkey (85% lean)
  • 1 medium onion, diced
  • 2 carrots, peeled and diced small
  • 2 celery ribs, diced small
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • Salt and freshly ground black pepper
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • Salt for the potatoes

Method
 

  1. Preheat oven to 400°F (200°C). Boil quartered potatoes in salted water until fork-tender, 12 to 15 minutes. Drain, mash with butter and milk, season with salt, and set aside.
  2. In an oven-safe skillet over medium-high heat, brown the turkey with a pinch of salt and pepper, breaking it apart, 5 to 6 minutes. Transfer to a plate.
  3. Reduce heat to medium, add onion, carrot, and celery to the skillet. Cook until softened, 5 to 6 minutes. Stir in garlic and tomato paste, cook 1 minute.
  4. Sprinkle flour over vegetables and stir 1 minute. Pour in broth and Worcestershire, scraping up browned bits. Bring to a simmer until thickened, 2 to 3 minutes. Return turkey, peas, and thyme, simmer 2 to 3 minutes. Season to taste.
  5. Spoon mashed potatoes over the filling, spread evenly, and create ridges with a fork. Bake at 400°F for 20 to 25 minutes until bubbling.
  6. Broil on high until potato peaks are golden, 2 to 3 minutes. Rest 5 minutes, then scoop and serve.

Notes

Let the pie rest for a full 5 minutes after broiling so the gravy thickens and the slices hold their shape. If you’re making this ahead, assemble up to the day before, refrigerate, and bake straight from the fridge, adding about 10 minutes to the bake time.