Print the recipe for Turkey Shepherd’s Pie

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Turkey Shepherd’s Pie

Homemade Turkey Shepherd's Pie in a cast iron skillet being scooped with a spoon
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  50 min

Ingredients

Garlic Mashed Potatoes

  • 1 Tbsp kosher salt
  • 3 lb Russet potatoes, peeled, cut into 2-inch cubes
  • 2 Bay leaves
  • 1/2 cup salted butter (1 stick), softened
  • 3/4 cup whole milk, room temp or warmed
  • 1 tsp garlic powder
  • Salt & pepper, to taste

Turkey Filling

  • 1/2 cup salted butter (1 stick) cut into 8 Tbsps
  • 1 cup chopped yellow onion, 1 small
  • 2 celery ribs, 1/4-inch sliced
  • 2 medium carrots, peeled, 1/4-inch sliced
  • 1/2 cup all purpose flour
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Kosher salt
  • 1 tsp Garlic powder
  • 1 tsp Fresh thyme leaves, minced (optional)
  • 3/4 cup Whole milk (room temp or warmed)
  • 1 1/2 cups Chicken stock (room temp or warmed)
  • 1 cup frozen green beans
  • 3 cups chopped cooked turkey or chicken
  • Parsley, minced optional

Method

  1. Heat oven to 400°F.

  2. Fill a large pot with water, 1 tablespoon salt, the potatoes and bay leaves. Bring to a boil over high heat. Turn the heat to medium-low and simmer until potatoes are just fork-tender but not falling apart, about 15-20 minutes.

  3. While the water is heating up, make the turkey filling. In a large/deep oven-proof skillet or braiser**, melt the 1/2 cup of butter over medium heat until bubbling. Add the onion, celery, carrots to the butter and cook for 5 minutes, until the onions are tender and translucent.

  4. Add the flour, salt, pepper, garlic powder and thyme to the butter and vegetables to create a thick paste. Stir constantly for about 30 seconds.

  5. Slowly stir in the milk. Once the milk is fully incorporated, slowly stir in the chicken stock. Simmer, whisking continuously until mixture has thickened, about 5 minutes.

  6. Add the green beans and leftover turkey or chicken to the sauce. If you are not using an oven-proof skillet, transfer the filling to a 9x13 baking dish at this time.

  7. Drain the potatoes into a colander. Add the potatoes back to the pot and place it back on the stove over low heat. Keep it there for about 2 minutes to dry out the potatoes. The dryer the potatoes, the more liquid they will reabsorb. Remove the bay leaves.

  8. Use a ricer or potato masher to mash the potatoes. Add one stick of softened butter and 3/4 cup warmed milk to the potatoes, stirring quickly with a large spoon until they are fully absorbed. Season with 1 teaspoon garlic powder and salt and pepper to taste.

  9. Spread the mashed potatoes over the turkey filling creating soft peaks as you spread it*** Bake in the oven for 30 minutes. If you’d like a little color, broil for 5 minutes.

** If you don’t have an oven-proof skillet or braiser, you can use a regular skillet for the stove-top cooking and transfer the filling to a 9x13 pan to finish the shepherd’s pie in the oven.

*** If you are using leftover mashed potatoes, you will need about 5-6 cups. They will need to be warmed up in order for them to spread easily over the top of the casserole.

****If your mashed potatoes reach the top of your baking dish, place the baking dish on top of a rimmed baking sheet to catch any overflow.

****To freeze: Instead of making the pie in an ovenproof skillet or braiser, bake it in a freezer-safe dish like a 9x13 Pyrex or even a foil baking pan. Bake it all the way through, then let it cool completely. Cover with foil and freeze. It’ll keep in the freezer for up to two months. When you’re ready to eat it, defrost it in the fridge for a day, then bake at 350ºF for about 30 minutes, until it is warmed through.