1. Can I use ground beef instead of turkey in Shepherd’s Pie?

Yes, you can absolutely use ground beef instead of turkey. Ground beef will give the dish a richer flavor, and it’s a great option if you prefer beef over turkey. If you choose ground beef, opt for leaner cuts like 90/10 to avoid excess fat.

2. What’s the best type of potato to use for mashed potatoes in Shepherd’s Pie?

Russet potatoes are the best choice for mashed potatoes because they are starchy and become light and fluffy when mashed. They create the perfect texture for topping your Shepherd’s Pie. You can also use Yukon Gold potatoes for a creamier mash.

3. Can I make Shepherd’s Pie ahead of time?

Yes! You can prepare the entire Shepherd’s Pie and refrigerate it before baking. Simply cover it with plastic wrap or foil and store it in the fridge for up to 24 hours. When you’re ready to bake, just preheat your oven to 350°F and bake as instructed. You may need to add an extra 5-10 minutes of baking time if it’s cold from the fridge.

Ground Turkey Shepherd’s Pie: A Comforting and Flavorful Dinner

Description

Ground Turkey Shepherd’s Pie is a comforting, healthier version of the classic shepherd’s pie. With a flavorful filling made of ground turkey, vegetables, red wine, and beef broth, topped with creamy mashed potatoes, this dish offers the perfect balance of savory and hearty flavors.

Ingredients

Scale

2 – 2 ½ lbs. Russet potatoes – peeled and cut into 1–2 inch chunks
¼ cup sour cream
5 Tbsp. butter
2 Tbsp. whole milk or half and half
1 tsp. Kosher salt
1 fresh garlic clove – minced
1 Tbsp. Olive oil
1 small onion – diced
½ cup celery – diced
½ cup carrot – peeled and diced
3 garlic cloves – minced
1 lb ground turkey – 93% lean (93/7)
1 tsp. fresh rosemary – chopped
¼ tsp. ground sage
1 ½ tsp. Kosher salt
½ tsp. pepper
1 tsp. onion powder
2 Tbsp. tomato paste
2 Tbsp. all-purpose flour
1 ½ cup beef broth
½ cup red wine
1 cup frozen peas
1 Tbsp. Worcestershire sauce

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Instructions

Preheat the oven to 350°F.
Boil the russet potatoes in a large pot of water until fork-tender (about 15 minutes), then drain and mash them with sour cream, butter, milk, garlic, and salt. Set aside.
In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion, celery, and carrot, and sauté for 5 minutes until softened.
Add minced garlic and ground turkey to the skillet. Cook, crumbling the turkey until browned, about 5 minutes.
Stir in rosemary, sage, salt, pepper, onion powder, flour, and tomato paste. Cook for 1 minute.
Deglaze the skillet with red wine, letting it reduce for 4-5 minutes. Then add beef broth, frozen peas, and Worcestershire sauce. Bring to a boil, then simmer for 2-3 minutes.
Remove the skillet from heat. Spoon the mashed potatoes evenly over the filling and smooth it to the edges of the skillet.
Make swoops in the mashed potatoes with a spoon to create peaks. Place the skillet in the oven and bake for 30 minutes.
Let the shepherd’s pie rest for 5 minutes before serving.

Notes

Do not skip the red wine as it adds a rich flavor to the filling.
If you prefer a soupier filling, add an extra ¼ to ½ cup of beef broth.
Use 93/7 ground turkey to ensure the filling is juicy and flavorful.
If you don’t have fresh rosemary, substitute with thyme.
If you’re in a pinch, store-bought mashed potatoes can be used, but enhance the flavor with garlic, butter, and sour cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 443 kcal
Sugar: 6 g
Sodium: 1246 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 47 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 74 mg