Turkey Shepherd’s Pie

Turkey shepherd’s pie satisfies the craving for comfort food. This lighter version of the classic is a great dinner for a chilly evening. Bulk it up with more veggies, frozen corn and/or frozen peas are a great way to add more volume and clear out your freezer. This recipe makes great take-and-go lunches. This turkey shepherd’s pie will keep in the fridge for 3 to 5 days in an airtight container.


  • 3 large Russet potatoes, peeled and cubed
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 3/4 cup milk of your choice
  • 1/4 teaspoon garlic powder
  • 3 tablespoons finely chopped chives
  • 1/2 tablespoon olive oil
  • 1 pound ground turkey 
  • 1/2 cup carrot, peeled and sliced thin
  • 1/2 cup onion, diced
  • 1 clove garlic, finely minced
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas
  • Smoked paprika


1. Place potato cubes in a large saucepan and fill with cold water until potatoes are covered by at least an inch. Add salt to the water and turn the heat on high to bring the water to a boil. Once boiling, reduce heat to low, cover with a lid and cook potatoes for 15-20 minutes, or until easily pierced with a fork.

2. Drain water from potatoes and allow them to sit in a colander for a few minutes. Meanwhile, combine butter, almond milk, and garlic powder in a saucepan over low heat. Once the butter has melted, add potatoes back to the saucepan and mash with a potato masher until no more large chunks of potato remain. Stir in chives. Set potatoes aside.

3. In a large skillet, heat olive oil over medium heat. Add in ground turkey and cook for 3-4 minutes, or until meat is brown. Spoon away excess fat drippings. Add carrots, onion, garlic, salt and pepper to taste and cook on low for 6-7 minutes. 

4. Meanwhile, whisk together vegetable broth and flour in a small bowl. Once carrots are tender, add flour mixture to skillet along with Worcestershire sauce. Reduce heat to medium-low and simmer for 5-6 minutes, until sauce has thickened. Add peas to meat and remove skillet from heat.

5. Preheat the broiler on high. Fill a 9-inch pie plate with meat and vegetable mixture. Spoon mashed potatoes over the filling evenly and carefully, pressing into a pie plate with the back of a spoon if necessary. Sprinkle with smoked paprika as desired. Broil 6 to 8 inches from the heat until potatoes are golden brown. Allow to sit for 10 minutes before serving (trust me it’s worth the wait)

Store in an airtight container for 3 to 5 days.

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