Turkey Shepard’s Pie

photo 1 (5)Oh, comfort food! You will always be my favorite. This post was especially fun to make because I had a helpful sidekick! ( I will try to look past the part where he made fun of me for trying to get actions shots. I am just saying, I can’t photograph my own hands! So, special shout out to my pal for helping! 🙂 ) Anyways, I digress. You just can’t go wrong with Shepard’s Pie…there’s not really a right or wrong way to make it. My version takes a little time to prepare, but the outcome is totally worth it.

Here’s what you’ll need

For The Filling:

  • 1 lb. Ground Turkey
  • 4 Tbs. Butter
  • 1 Onion, diced
  • 3 Cloves Garlic, minced
  • 2 Carrots, peeled and diced
  • 3/4 Cup Frozen Peas
  • 2 Sprigs Fresh Thyme
  • 1 Packet Beef/Onion Soup Mix
  • 3/4 Cup Water, Divided into 1/2 cup and 1/4 cup
  • 2 Tablespoons Flour
  • 1 Cup Shredded Cheese

For the Potatoes:

  • 3 Large Potatoes, cut into small pieces
  • 1/2 Cup Milk, or more if you need it.
  • 4 Tbs. Butter
  • Salt/Pepper to taste
  • 1/4 Cup Fresh Parmesan to be grated on top of the potatoes.


Preheat over to 400º

Cut potatoes into small pieces (peeled or not, I leave the skins on mine), add to a large pot, and submerge with water. Add Salt/Pepper to the water, and bring to a boil. Boil potatoes until they are tender. Add 1/2 cup of milk and 4 Tbs. butter. Mash potatoes (I leave mine a little chunky because I want to!) Set potatoes aside for now.

photo 2 (4)

Now for the filling! If you are lucky like I was, have your pal help you chop things! Dice carrots, onions, garlic, and then remove thyme from the stem. Set aside. In a saute pan, over medium-high heat, add 4 Tbs. butter. Once the butter is melted, add onions and carrots and cook until almost tender (About 15-20 minutes). To the pan, add frozen peas, thyme and the ground turkey. Using your spoon or spatula, ground the meat up into small pieces. Cook until almost browned.

photo 3 (3)

Once meat is almost cooked all the way through, add 1/2 cup water and beef/onion soup mix. Now in a bowl, combine flour and 1/4 cup water together and stir. It will be somewhat thick (kinda looks like pancake batter) Pour this mixture into your turkey, stirring quickly. This allowed the gravy to become thicker.

photo 4 (1)

Once your gravy has thickened up (About 5 more minutes) Pour the ground turkey and vegetables into a baking dish. Top mixture with shredded cheese and then with the mashed potatoes you made earlier. Grate fresh parmesan cheese over the top of the potatoes. Bake the Shepard’s Pie until the potatoes become a nice golden brown, or about 30 minutes. Serve hot and enjoy!

photo 5 (1)


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