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Turkey Shepherd's Pie Recipe

This classic, comforting Shepherd’s Pie recipe will leave everyone, big and small, wanting more. A ground beef, veggie-packed layer is covered by creamy, dreamy mashed potatoes and topped with melty cheese for good measure! This is a great weeknight dinner and also perfect party fare!
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Course: Main Course
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Servings: 10
Calories: 555.89kcal
Author: Megan Porta


  • 3-4 large Russet potatoes peeled and cut into large chunks
  • 6 tbsp butter salted
  • 1/4 cup milk
  • 1 tsp garlic powder
  • 1/2 cup cheddar cheese shredded
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • 1 1/2 cups baby carrots thinly sliced
  • 1 yellow onion chopped
  • 3-4 cup Italian parsley chopped
  • Salt and pepper to taste
  • 2 lbs ground turkey or beef
  • 1/4 cup flour
  • 14.5 oz chicken broth or stock
  • 2 tbsp Worcestershire sauce
  • 1 cup peas frozen
  • 1 cup corn frozen
  • 1 cup cheddar cheese shredded
  • 1 tbsp Italian parsley chopped


  • Fill a large saucepan half full of water. Add the potato chunks and bring to a boil. Boil over medium-high heat for 15-20 minutes, or until potatoes are soft. Strain the potatoes and add them to a large mixing bowl. Add the butter, milk, garlic powder, 1/2 cup cheese, salt and pepper. Using a stand or hand-held mixer (or a potato masher), mix until creamy and set aside.
  • In a large skillet or Dutch oven, heat the olive oil over medium. Add the carrots, onion, garlic, parsley, salt and pepper. Cook for 10 minutes, stirring occasionally. Push the veggies to the sides of the pan and add the ground meat to the center, cooking and stirring until no longer pink.
  • Thoroughly whisk in the flour and add beef broth (or stock) and Worcestershire. Bring to a boil over medium-high heat. Add the peas and corn and cook for an additional 5 minutes.
  • Preheat oven to 350 degrees F and coat a 9×13 baking dish with cooking spray. Pour the meat mixture in an even layer into the prepared baking dish. Top with the mashed potatoes and spread into an even layer. Top with the 1 cup of cheese and 1 tablespoon of parsley. Bake in the preheated oven for 30 minutes. Let sit for 10 minutes before serving.


  • Use ground beef (versus ground turkey) for a tastier dish. There are times when leaning toward the healthier side is more important and there are times when leaning toward tasty is more important.
  • Add sour cream or cream cheese to the potatoes to make them even creamier.
  • If you’re in a pinch for time, you can cheat on the potatoes (use instant or frozen) but I highly recommend taking the time to make mashed potatoes from scratch if there’s time for it. Make them in your Instant Pot in just 15 minutes!
  • Don't limit the kinds of veggies in the recipe. Other veggies to consider adding are carrots and green beans.
  • Ground lamb would be a delicious replacement for another variety of meat!
  • Add 1/2 teaspoon each of rosemary and thyme to the veggie mixture for an added punch of delicious flavor!
  • Use leftover turkey in salads or tacos!
  • Store leftover mashed potatoes in the fridge and reheat and serve as a side dish for another meal.
  • Swap out the regular potatoes for mashed sweet potatoes.


Calories: 555.89kcal | Carbohydrates: 36.68g | Protein: 37.89g | Fat: 28.31g | Saturated Fat: 10.91g | Cholesterol: 113.96mg | Sodium: 540.8mg | Fiber: 4.56g | Sugar: 4.89g
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