I’m sharing my Turkey Cottage Pie Recipe that swaps lamb for seasoned ground turkey, mixes in garlic, herbs, and mixed vegetables, and crowns it with creamy mashed potatoes and an optional shredded cheddar topping to add a clever twist that’ll make you want the full details.

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I like to tinker with classics, and my Easy To Make Turkey Shepherd’s Pie does just that. I use ground turkey and sometimes pile shredded sharp cheddar cheese on top for a golden, melty finish, though you can skip it.

It feels familiar but not the same old dish, and that little twist had my brother arguing if it was more a Ground Turkey Mashed Potato Casserole or something new, even when strangers call it a Shepherds Pie Recipe Turkey in comments. It’s quick, a bit bold, and strangely addictive, you’ll probably make it again before you know it.

Ingredients

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Ground turkey packs lean protein, less fat than beef, keeps dish filling but mild.
Russet potatoes give fluffy mash, mostly carbs and potassium, make it comfort food.
Frozen veggies add fiber, vitamins and color, theyre slightly sweet and save time.
Onion brings savory depth, some natural sweetness when cooked, adds aroma.
Garlic gives punch, small amount boosts flavor and perceived richness.
Tomato paste adds umami, concentrated sweetness and bright acidic balance.
Butter and milk make mash creamy, add fat and silky mouthfeel, indulgent.
Cheddar gives sharp tang, melty richness, extra saltiness if you want.

Ingredient Quantities

1 1/2 lbs ground turkey (lean)

2 tbsp olive oil, divided

1 medium yellow onion, finely chopped

3 cloves garlic, minced

2 tbsp tomato paste

2 tbsp all purpose flour

1 cup low sodium chicken or turkey broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary, crumbled

1 tsp dried parsley or 1 tbsp fresh chopped

1 to 1 1/2 tsp salt

1/2 tsp black pepper

1 1/2 cups frozen mixed vegetables (peas, carrots, corn)

2 lbs russet potatoes, peeled and cubed

4 tbsp butter

1/2 cup milk (whole or 2%)

1/4 cup sour cream or cream cheese, optional

1 cup shredded sharp cheddar cheese, optional

2 tbsp chopped fresh parsley, optional

How to Make this

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1. Preheat oven to 400°F and put a large pot of salted water on to boil for the potatoes.

2. Peel and cube 2 lbs russet potatoes, add to boiling water and cook until fork tender, about 15 to 20 minutes.

3. While potatoes cook heat 1 tbsp olive oil in a large ovenproof skillet over medium high. Add 1 1/2 lbs ground turkey, 1 to 1 1/2 tsp salt and 1/2 tsp black pepper and brown, breaking it up, about 6 to 8 minutes. If pan looks dry add the other 1 tbsp oil.

4. Push turkey to one side, add 1 medium chopped yellow onion and 3 minced garlic cloves and saute until softened, about 3 to 4 minutes. Stir in 2 tbsp tomato paste and cook 1 minute, then sprinkle 2 tbsp all purpose flour over everything and stir to coat for another minute.

5. Gradually add 1 cup low sodium chicken or turkey broth while scraping up brown bits, then stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp crumbled dried rosemary and 1 tsp dried parsley (or 1 tbsp fresh). Fold in 1 1/2 cups frozen mixed vegetables and simmer until sauce thickens and most liquid is absorbed, about 4 to 6 minutes. Taste and adjust salt and pepper.

6. Drain potatoes and return to pot. Add 4 tbsp butter, 1/2 cup milk and 1/4 cup sour cream or cream cheese if you like it richer. Mash until creamy but dont overwork them or they get gluey. If too stiff add a splash of hot potato water or more milk.

7. Spoon or dollop the mashed potatoes over the turkey veggie filling and spread with a spatula. Use a fork to make ridges so the top gets nice and golden.

8. If using, sprinkle 1 cup shredded sharp cheddar cheese over the potatoes. Dot extra butter on top if you want extra browning.

9. Bake in the preheated oven 20 to 25 minutes until the filling is bubbling and the top is golden. If you want a browned cheesy top you can broil 1 to 3 minutes but watch it closely so it doesnt burn.

10. Let rest 5 to 10 minutes, sprinkle 2 tbsp chopped fresh parsley if using, then serve. Enjoy.

Equipment Needed

1. Oven (preheat to 400°F)
2. Large pot (for boiling potatoes)
3. Colander (to drain the potatoes)
4. Large ovenproof skillet (10 to 12 inch)
5. Chef’s knife
6. Cutting board
7. Vegetable peeler
8. Potato masher
9. Heatproof spatula or wooden spoon (for stirring and spreading)
10. Measuring cups and spoons

FAQ

Q: Can I swap ground turkey for beef or pork? A: Yes, you can use ground beef or pork. Brown it the same way, you might need less oil with fattier meat, and the flavor will be richer but the method stays the same.

Q: My filling is watery, how do I fix that? A: Cook the turkey mixture a little longer so the flour can thicken it, use thawed and well drained frozen veggies, and simmer off extra liquid. If still thin, stir in a teaspoon or two of cornstarch mixed with cold water, bring to a simmer until thick.

Q: Can I make this ahead or freeze it? A: Yes. For make ahead, assemble, cover and refrigerate up to 24 hours, then bake straight from fridge adding a few extra minutes. To freeze, assemble uncooked, wrap tightly and freeze up to three months. Bake from frozen at 400°F about 45 to 55 minutes until bubbly, or thaw overnight then bake 20 to 30 minutes.

Q: How do I get creamy mashed potatoes? A: Use hot milk and room temp butter, mash while hot, dont overwork them or they get gluey. Stir in sour cream or cream cheese if you like extra richness, and taste for salt before topping.

Q: Is this gluten free? A: Not as written because of the all purpose flour and regular Worcestershire, but you can swap the flour for a gluten free blend or cornstarch and check labels on broth and sauce to make it gluten free.

Q: Can I add cheese or other veggies? A: Yes, fold some shredded cheddar into the hot mashed potatoes or sprinkle on top for a melty crust. You can also add mushrooms, diced bell pepper, or cooked green beans to the filling, just adjust cooking time so everything is tender.

Easy To Make Turkey Shepherd’s Pie Recipe Substitutions and Variations

Ground turkey:
- Ground chicken, almost the same texture and cook time
- Ground beef 85/15 for a richer, beefier filling
- Ground pork for a juicier, slightly sweeter taste
- Vegetarian option: cooked lentils mixed with finely chopped mushrooms or a store bought plant based ground
Russet potatoes:
- Yukon Gold potatoes, creamier and naturally buttery
- Sweet potatoes for a sweet and savory twist
- Cauliflower mash if you want a lower carb choice
- Instant mashed potato flakes for speed and convenience
Milk and sour cream or cream cheese:
- Half and half or full fat milk for extra richness
- Greek yogurt instead of sour cream or cream cheese, tangy and thick
- Evaporated milk diluted with a little water if thats what you have
- Non dairy milk like oat milk plus a tablespoon of vegan butter for a dairy free swap
Frozen mixed vegetables:
- Fresh diced carrots peas and corn if you prefer fresh veg
- Frozen peas and carrots only, they cook fast and are classic
- Frozen green beans or diced bell peppers for more texture
- Sauted mushrooms and spinach instead of mixed veg for deeper flavor

Pro Tips

1) Keep the potatoes hot and fluffy: warm the milk and melt the butter before you add them, and save a cup of the starchy cooking water. Mash gently or run the potatoes through a ricer, dont overwork them or they get gluey. If they seem too stiff add a splash of the hot potato water not cold milk.

2) Get real browning on the turkey: cook on higher heat and dont crowd the pan, break it up and let it sit a bit so you get those brown bits. If the pan looks dry add the extra oil, and scrape those bits up with the broth to boost the filling flavor.

3) Stop a watery filling: thaw and pat the frozen veggies dry or squeeze excess water out, or cook the filling a little longer so the sauce reduces. To avoid lumps when thickening, whisk the flour into a small amount of cold broth first or sprinkle and cook it a full minute before adding liquid.

4) Bake like a pro: spread the mash with fork ridges so the top browns, brush melted butter on top for color, and put your ovenproof skillet on a rimmed baking sheet in case it bubbles over. Let it rest 5 to 10 minutes after baking so the filling firms up and it won’t run everywhere when you scoop.