Turkey Shepard’s Pie

My Turkey Shepard’s Pie was created from necessity. I had found a recipe in Country Living Magazine. It was a two part recipe called “From Roasted Vegetables to Shepard’s Pie”. Well the first night I roasted all the vegetables for dinner, roasted celery root, celery, onions and bacon.

The next day I thought all day long about the left over vegetables and how good they would be in the Shepard’s pie. When I got home and started to get dinner ready, I couldn’t fine the vegetables in the fridge. I guess I never mentioned this game plan to Steve and he had a lovely lunch of roasted vegetables and bacon…

So, after my initial shock, I took what I had on hand and made this Turkey Shepard’s Pie. I decided to saute some leeks while my potatoes were boiling. When I mashed the potatoes, I added in the leeks for additional flavor.

Next, I cooked carrots and pearl onions. I feel like the pearl onions make this an upscale version of a typical Shepard’s pie.

Pearl-Onions-and-CarrotsNow, I add the ground turkey and brown it with the onions and carrots.

Onions-Carrots-and-TurkeyWhen the turkey is brown, stir in flour and cook about 3 minutes. Then add the peas, fresh rosemary, salt, pepper and chicken broth.

Turkey-Peas-and-RosemarySimmer for about 5 minutes. Then transfer to a 9-10″ deep pie plate. Top with the mashed potato and leek mixture.

Mashed-Potato-ToppingPreheat the oven to 400 degrees. Bake the Shepard’s pie for about 25 minutes until golden brown.

Golden-Shepards-PeiThis is comfort food at it’s best. The rosemary is the key ingredient here and takes this dish to a whole new level. Don’t skimp on the rosemary.


Turkey Shepard’s Pie

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

8-10 servings

Turkey Shepard’s Pie


  • 6-8 medium size Yukon gold potatoes, peeled and cut in half
  • 1 large leek, diced
  • 5 Tbsp butter
  • 1/2 cup of half & half
  • 2 Tbsp olive oil
  • 3 small carrots, chopped
  • 1 cup frozen pearl onions
  • 1 pound lean ground turkey
  • 1 Tbsp flour
  • 1 cup frozen peas
  • 2 1/2 tsp chopped fresh rosemary
  • kosher salt and freshly ground pepper
  • 3/4 cup low-sodium chicken broth


  1. Start by making the mashed potatoes. Cover the potatoes with cold salted water. Bring to a boil and cook until soft when a fork is inserted to the potatoes. At the same time, cut the leek and rinse with water. Saute the leek in 2 tablespoons of butter until soft, season with salt and pepper. When the potatoes are done, drain all the water and add the remaining 3 tablespoons of butter and the half & half. Mash well with a potato masher or hand mixer. Add the leeks into the potato mixture and set aside.
  2. Preheat the oven to 400 degrees. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the carrots and frozen pearl onions. Cook until soft, about 5 minutes. Add the ground turkey and cook until brown, about 6 minutes. Stir in 1 tablespoon of flour and cook 3 more minutes. Add frozen peas, 2 1/2 teaspoons rosemary, salt and pepper to taste and 3/4 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Transfer to the deep pie plate and top with the mashed potato mixture. Heat in the oven for about 25 minutes.


Recipe from Renee @ Renee's Favorite Dishes



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