The Best Turkey Shepherd’s Pie (or Turkey Cottage Pie!)

Every fall, I look forward to making the very first shepherd’s pie of the season. It’s one of those cozy, stick-to-your-ribs dinners that instantly makes the house smell amazing. But here’s the thing—I always get a little attitude when I call it shepherd’s pie instead of cottage pie.

Technically, if you’re using lamb it’s shepherd’s pie, and if you’re using beef it’s cottage pie. But I grew up in New Hampshire, and everyone just called it shepherd’s pie—no matter the meat. These days I usually make mine with lean ground turkey for a lighter, budget-friendly twist. Whether you call it turkey shepherd’s pie or turkey cottage pie, one thing is for sure: it’s the perfect cool-weather dinner.

And if you want to get even more seasonal? I sometimes swap in mashed sweet potatoes instead of regular potatoes—try my Sweet Potato Shepherd’s Pie recipe here for an even more fall-themed treat. It’s also a great option when you don’t have russets on hand!

This recipe keeps things simple and budget-friendly, but with the same comforting flavors you know and love. Bonus: you can even thicken the filling with sourdough discard instead of flour if you’re trying to use up your starter.

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Why You’ll Love This Turkey Shepherd’s Pie

• Budget-friendly: Uses pantry staples and affordable ground turkey.
• Versatile: Works with white potatoes or sweet potatoes.
• Comfort food classic: Cozy, filling, and family-approved.
• Make-ahead friendly: Assemble and refrigerate, then bake when ready.

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Ingredients

For the Meat Filling

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb ground turkey (can substitute beef or lamb)
• 2 teaspoons dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour or sourdough discard
• 2 tablespoons tomato paste
• 1 cup chicken or turkey broth (or beef broth if using beef)
• 1 cup frozen peas & carrots

For the Potato Topping (Instant Pot or Stovetop) – Halved Version

• 2 tablespoons parmesan cheese
• 1 ½ pounds russet potatoes, peeled and cubed
• Water to cover potatoes (about 2–3 cups)
• 1 teaspoon salt, divided
• 2 tablespoons butter
• 2 tablespoons sour cream
• 2 tablespoons milk
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper

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Step-by-Step Instructions

1. Make the Meat Filling

1. Heat olive oil in a large skillet over medium heat. Add onions and cook 5 minutes.
2. Stir in ground turkey, parsley, rosemary, thyme, salt, and pepper. Cook until browned, about 6–8 minutes.
3. Add Worcestershire and garlic; cook 1 minute.
4. Stir in flour (or sourdough discard) and tomato paste until well incorporated.
5. Pour in broth, peas and carrots. Bring to a boil, then reduce to simmer for 5 minutes.

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2. Make the Mashed Potatoes

Instant Pot Method

1. Place potatoes in the Instant Pot, cover with water, and add 1 teaspoon salt.
2. Cook on Manual High Pressure for 8 minutes. Quick release.
3. Drain and return potatoes to pot. Add butter, sour cream, milk, garlic powder, pepper, and remaining salt. Mash until smooth. Stir in parmesan.

Stovetop Method

1. Place potatoes in a large pot, cover with water, and add 1 teaspoon salt.
2. Bring to a boil, then reduce to simmer until fork tender, 10–15 minutes.
3. Drain and return to hot pot for 1 minute. Mash with butter, sour cream, milk, garlic powder, pepper, and remaining salt. Stir in parmesan.

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3. Assemble and Bake

1. Preheat oven to 400°F.
2. Spread the meat mixture evenly in a 9×13 baking dish.
3. Spoon mashed potatoes on top and spread into an even layer.
4. Place dish on a rimmed baking sheet to catch any bubbling.
5. Bake uncovered for 25–30 minutes, until golden and bubbling.
6. If the top is not crispy enough, broil for a few minutes to brown it up.
7. Let cool 10–15 minutes before serving.

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Tips and Variations

• Sweet Potato Swap: Use mashed sweet potatoes for a fall twist.
• Cheesy Top: Add extra parmesan or shredded cheddar before baking.
• Make Ahead: Assemble and refrigerate up to 24 hours ahead, then bake when ready.
• Freezer Friendly: Assemble fully, wrap tightly, and freeze up to 3 months. Bake from frozen at 375°F for about 1 hour.

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FAQs

Is this shepherd’s pie or cottage pie?
Traditionally, shepherd’s pie is made with lamb and cottage pie with beef. But in the U.S. (especially New England), many families—including mine—call it shepherd’s pie no matter the meat.

Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well in this recipe.

How do I make it dairy-free?
Swap butter and milk for olive oil and chicken broth in the mashed potatoes. Use nutritional yeast instead of parmesan.

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Final Thoughts

No matter what you call it—turkey shepherd’s pie or turkey cottage pie—this is one of those dinners that never fails to bring comfort. It’s hearty, budget-friendly, and versatile enough to make with whatever you have on hand.

And if you’re like me, you might get a little nostalgic about the first shepherd’s pie of the season too.

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