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Turkey Shepherd's Pie

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 3 -4 large bowls
Author: Cyndi


  • Turkey Filling:
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 carrot diced
  • 2 celery ribs chopped
  • 1 small onion chopped
  • 1 pound ground turkey
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 teaspoon dried thyme</span>
  • 2 tablespoons ketchup
  • 3 tablespoon Worcestershire
  • 1 1/2 cups beef broth
  • 3 teaspoons all-purpose flour
  • 2 tablespoon milk
  • 3/4 cup frozen peas
  • 3/4 cup diced tomatoes (I used a combination of Hunt’s Diced Tomatoes and Ro-tel Tomatoes drained
  • salt and pepper to taste
  • Topping:
  • 1 pound red-skinned potatoes cubed
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1/3 cup shredded sharp Cheddar plus 2 tablespoons for the top
  • 2-3 scallion chopped, divided
  • Freshly ground black pepper


  • <span></span><span></span>Preheat oven to 425 degrees F. Heat oil in a large skillet over medium high heat. Once the oil is hot add the garlic, carrots, celery, onion and thyme. Cook until tender, about 5 minutes. Add the ground turkey. Cook until crumbly and cooked through. Stir in the ketchup and Worcestershire sauce and cook until lightly caramelized.
  • In a small bowl or glass measuring cup, whisk together the beef broth and flour together. Whisk together until incorporated and no lumps. With the heat on medium, slowly add the beef broth mixture to the skillet. Cook until the mixture starts to thicken, about 2-3 minutes (your meat mixture should be at a low boil for it to thicken up). Add the milk and mix to combine all the flavors.
  • Stir in the peas and tomatoes. Season with salt and pepper to taste. Turn heat to low until your ready to assemble.
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span><span class="mceItemHidden" data-mce-bogus="1"><span></span>While the meat is browning, add the potatoes to a medium pot, cover with cold water. Bring the potatoes to a boil, lower the heat and simmer until tender. Drain and return to the pot to the stove over low heat. Smash the potatoes a few times before add any of the other ingredients. This will allow the potatoes to dry out a little bit. Add the butter, milk and 1/3 cup shredded cheese, mixing and mashing everything together. Add 1 chopped scallion and season with salt and pepper to taste.</span></span>
  • Place 3-4 large bowls on top of a baking sheet. Scoop in the meat mixture evenly and top with mashed potatoes. Bake until potatoes are lightly browned and the turkey meat is bubbly around the edges, about 10-15 minutes.
  • Sprinkle remaining cheese and scallion on top.
  • Serve and enjoy!