There are very few things I can eat this pregnancy that don’t make me want to throw up. For that reason, my diet is mostly, produce and carbohydrate based. I could live and breathe mashed potatoes and plain pasta.

Fortunately, my family has not had to miss out on delicious home cooked meals while I suffer alone. I usually cook them up a pasta dish or something that I can pick at. One of my favourite go-to’s is my Turkey Shepherd’s Pie recipe because, well, mashed potatoes! Need I say more.

This recipe is a family favourite. I will often offer to bring it to a family dinner or a friend who just had a new baby. Everyone just loves it! What is also awesome about this recipe is that you can always prepare a second batch to stick in the freezer.

If you love comfort food, you will devour this dish!


Turkey Shepherd’s Pie Recipe


For meat filling:

  • 1lb ground turkey
  • 1 medium onion, chopped
  • 2 tsp minced garlic or 4 cloves of garlic, minced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup chicken broth
  • 1.5 tbsp all purpose flour
  • 1 tsp salt
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Club House Garlic Plus (or 1/4 tsp garlic power)

For mashed potatoes:

  • 2 to 3 pounds russet potatoes, peeled and cubed
  • 4 tbsp butter
  • Couple splashes of milk
  • Salt and pepper (to taste)


For meat filling:

  1. Add ground turkey, onion and garlic to pan over medium heat with a tablespoon or two of extra virgin olive oil. Cook until meat is cooked through and onion is translucent.
  2. Stir all purpose flour into pan. This will work to absorb the excess meat drippings in the pan and will contribute to making the gravy more flavourful.
  3. Add in chicken broth, Worcestershire sauce, salt, pepper and garlic plus.
  4. Rinse frozen veggies in colander under cold water for about 30 seconds. Shake off excess water and add frozen veggies to pan.
  5. Stir and allow gravy to thicken. Once thickened remove from heat and set side. Note: If you find gravy too thick, add a splash or two more of chicken broth. If you don’t find it thick enough add another small pinch of flour.

For mashed potatoes:

  1. Boil potatoes for 15 to 20 minutes until you are easily able to break potato apart with fork.
  2. Drain water from pot and proceed to mash potatoes in pot.
  3. Add butter, a couple splashes of milk and salt and pepper.
  4. Take hand mixer to potatoes to make them have a whipped consistency.
  5. Set aside.

For assembly:

  1. Add meat and gravy filling to bottom of 9×13 casserole dish.
  2. Top with mashed potatoes and gently smooth potatoes out over meat mixture.
  3. At this point you can either freeze the Shepherd’s pie or you can put into a 400F oven and bake for 30 minutes.
  4. Note: Sometimes I will also top mash potatoes with a sprinkle of 1/2 cup Monterrey Jack shredded cheese before placing casserole into oven to bake.
  5. Serve with side salad.


If you like this recipe, you may like my recipe for Classic Switch-Up: Chicken Shepherd’s Pie.

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