Turkey Shepherd’s Pie Recipe

Turkey Shepherd’s Pie Recipe

How To Make Turkey Shepherd’s Pie

A wonderful shepherds pie recipe with the a deliciously moist and flavorful filling, without the heft and grease of its meaty counterpart!

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes



For Mashed Potato Topping:

  • 2lbyukon gold potatopeeled if desired, diced
  • 1tbspkosher saltdivided, plus ½ teaspoon
  • 2tbspunsalted butter
  • ¼cupmilk
  • 4ozshredded cheddar cheesedivided

For Filling:

  • 2tbspunsalted butterdivided
  • lbground turkey
  • 1yellow oniondiced
  • 2Celery Stalksdiced
  • 1Carrotlarge, diced
  • ½tspkosher salt
  • 2clovesgarlicminced
  • 2parsnipslarge, peeled and diced
  • ½cupgreen beanstrimmed and chopped
  • 2packetsMcCormick® Turkey Gravy Mix
  • 1tbspall-purpose flour
  • ½tspfreshly ground black pepper
  • 1tspdried thyme
  • ½tspdried sage
  • ¾cupmilk
  • 1cupchicken stock


  1. Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch.

  2. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10 to 12 minutes.

  3. Drain the potatoes, then return to the pot. Add the butter, milk, and remaining ½ teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.

  4. Preheat the oven to 350 degrees F.


  1. Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6 to 8 minutes, until browned. Remove the turkey from the pan and set aside.

  2. Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and ½ teaspoon salt, and cook for 5 to 6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.

  3. Add the parsnips, green beans, and cooked ground turkey and stir to combine.

  4. Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3 to 4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.

  5. Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.

  6. Bake the shepherd’s pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.

  7. Serve and enjoy!


  • Calories: 2910.18kcal
  • Fat: 118.99g
  • Saturated Fat: 36.16g
  • Trans Fat: 1.68g
  • Monounsaturated Fat: 37.65g
  • Polyunsaturated Fat: 27.80g
  • Carbohydrates: 45.66g
  • Fiber: 6.77g
  • Sugar: 9.05g
  • Protein: 394.41g
  • Cholesterol: 1323.62mg
  • Sodium: 3260.95mg
  • Calcium: 440.27mg
  • Potassium: 5044.05mg
  • Iron: 17.66mg
  • Vitamin A: 530.97µg
  • Vitamin C: 41.39mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!