Shepherd’s Pie with Ground Turkey

Shepherd’s Pie is a traditional British dish with roots going back to 18th- and 19th-century Britain and Ireland. It was originally created as a way to make use of leftovers. The dish consists of a flavorful meat filling, often made with ground lamb (hence the name "shepherd"), topped with a layer of creamy mashed potatoes and baked in the oven. My version is made with ground turkey. It's a simple, rustic, and hearty comfort food. The pie yields about 10-12 servings and is perfect for meal prepping or for lunch boxes.

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You will need

Meat Filling

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

2 ½ cups (600 ml) yellow onion, chopped

2.2 lbs (1000 g) ground turkey

2 tbsp (30 ml) dried parsley

1 tbsp (15 ml) dried rosemary

1 tbsp (15 ml) dried thyme

2 tsp (10 ml) dried marjoram

2 tbsp (30 ml) garlic powder

1 tbsp (15 ml) Vegeta seasoning

2 tbsp (30 ml) Old Bay seasoning

1 tbsp (15 ml) Aleppo pepper (Pul Biber)

1 tsp (5 ml) salt

2 tsp (10 ml) freshly ground black pepper

4 tbsp (60 ml) Worcestershire sauce

⅓ cup + 1 tbsp (100 ml) HP Sauce

2 tbsp (30 ml) fresh garlic, grated

4 tbsp (60 ml) all-purpose flour

4 tbsp (60 ml) tomato paste

2 mushroom bouillon cubes

1 ⅔ cups (400 ml) water

1 tbsp (15 ml) honey

1 ¼ cups (300 ml) green peas (frozen or thawed)

1 ⅔ cups (400 ml) corn kernels

1 ⅔ cups (400 ml) carrots, peeled, diced, and boiled for 10 minutes

Potato Topping

4.4 lbs starchy (russet) potatoes, peeled and cut into even chunks

4 garlic cloves, peeled and cut into pieces

Salt (for boiling water)

2½ oz (75 g) butter

1 ¼ cups (300 ml) heavy cream

¾ cup + 1 tbsp (200 ml) crème fraiche

2 tsp (10 ml) garlic powder

1 tbsp (15 ml) Old Bay seasoning

2 tsp (10 ml) Vegeta seasoning

1 tsp (5 ml) salt

2 ½ tsp (12½ ml) white pepper

¾ cup + 1 tbsp (200 ml) Sharp aged cheddar cheese, finely grated

⅓ cup + 1 tbsp (100 ml) Parmesan cheese, finely grated

How to make it

Meat filling

1. Cook the carrots in boiling water for about 10 minutes until just tender, then drain and set aside.

1 ⅔ cups (400 ml) carrots, peeled, diced, and boiled for 10 minutes

2. In a large sauté pan or deep skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook, stirring frequently, for about 10 minutes until softened.

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

2 ½ cups (600 ml) yellow onion, chopped

3. Add the ground turkey and break it up using a spoon. Cook the turkey and onions for about 10 minutes, stirring often, until the meat is no longer pink and all fluid has disappeared.

2.2 lbs (1000 g) ground turkey

4. Add all the seasonings and herbs. Stir well to combine. Let the mixture cook for another 10 minutes, stirring occasionally, until nicely browned.

2 tbsp (30 ml) dried parsley

1 tbsp (15 ml) dried rosemary

1 tbsp (15 ml) dried thyme

2 tsp (10 ml) dried marjoram

2 tbsp (30 ml) garlic powder

1 tbsp (15 ml) Vegeta seasoning

2 tbsp (30 ml) Old Bay seasoning

1 tbsp (15 ml) Aleppo pepper (Pul Biber)

1 tsp (5 ml) salt

2 tsp (10 ml) freshly ground black pepper

5. Stir in Worcestershire sauce, grated garlic, and HP sauce. Mix well and cook for 1 minute.

4 tbsp (60 ml) Worcestershire sauce

⅓ cup + 1 tbsp (100 ml) HP Sauce

2 tbsp (30 ml) fresh garlic, grated

6. Sprinkle in the flour and tomato paste, stirring thoroughly to avoid lumps and to mix well.

4 tbsp (60 ml) all-purpose flour

4 tbsp (60 ml) tomato paste

7. Crumble in the bouillon cubes and add the water, honey, peas, corn, and the pre-cooked carrots. Bring everything to a boil, then reduce heat to medium and let simmer for 5 minutes, stirring occasionally. Remove from heat and set aside. Preheat the oven to 400°F (205°C).

2 mushroom bouillon cubes

1 ⅔ cups (400 ml) water

1 tbsp (15 ml) honey

1 ¼ cups (300 ml) green peas (frozen or thawed)

1 ⅔ cups (400 ml) corn kernels

1 ⅔ cups (400 ml) carrots, peeled, diced, and boiled for 10 minutes

Potato Topping

8. Place the potatoes and chopped garlic in a large pot and cover with water. Cover with a lid and bring it to a boil. Once boiling, add salt, reduce heat to a simmer, and cook for 10–15 minutes, until the potatoes are fork-tender. Drain the potatoes thoroughly. Let them sit in the pot covered with a paper towel or clean kitchen towel for about 1 minute to steam off excess moisture.

4.4 lbs starchy (russet) potatoes, peeled and cut into even chunks

4 cloves garlic, peeled and cut into pieces

Salt (for boiling water)

9. In a small saucepan, heat the heavy cream, crème fraiche, and butter until warm and melted.

2½ oz (75 g) butter

1 ¼ cups (300 ml) heavy cream

¾ cup + 1 tbsp (200 ml) crème fraiche

10. Mash the potatoes (preferably using a potato ricer or masher), then stir in the warm cream-butter mixture until smooth. Add the seasonings and mix well.

2 tsp (10 ml) garlic powder

1 tbsp (15 ml) Old Bay seasoning

2 tsp (10 ml) Vegeta seasoning

1 tsp (5 ml) salt

2 ½ tsp (12½ ml) white pepper

11. Stir in the grated cheddar and Parmesan cheese. Taste and adjust seasoning as needed.

¾ cup + 1 tbsp (200 ml) Sharp aged cheddar cheese, finely grated

⅓ cup + 1 tbsp (100 ml) Parmesan cheese, finely grated

Assembly

12. Lightly grease a baking dish and spread the meat filling in an even layer on the bottom.

13. Spoon or pipe the mashed potatoes evenly over the meat.

14. Place the dish in the oven and bake for 25–30 minutes, or until the top is golden brown. Let rest for 10–20 minutes before serving.

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