Ground Turkey Shepherd’s Pie (Turkey Cottage Pie)

This ground turkey shepherd’s pie has a savory filling of turkey, carrots, peas, and herbs topped with creamy Parmesan mashed potatoes. Everything bakes together until the filling bubbles around the edges and the potatoes are lightly golden.

It’s one of those comforting dinners I start thinking about as soon as the weather cools down.

Growing up in New Hampshire, my family called this kind of dinner shepherd’s pie. Traditionally, shepherd’s pie uses lamb and cottage pie uses beef, but we used the name shepherd’s pie more loosely. This version uses ground turkey, so you may also know it as turkey cottage pie.

In my video, I cook fresh diced carrot with the onion and add frozen peas later. You can also use frozen peas and carrots to save chopping. And if making mashed potatoes from scratch isn’t happening tonight, prepared instant mashed potatoes are absolutely fine.

For a different topping, try my sweet potato shepherd’s pie with ground beef.

Why You’ll Love This Ground Turkey Shepherd’s Pie

• A complete dinner: Turkey, vegetables, and mashed potatoes come together in one casserole.
• Flexible vegetables: Use fresh carrot and frozen peas, or a frozen peas-and-carrots blend.
• Your choice of potatoes: Make the Parmesan mashed potatoes below or use prepared instant mashed potatoes.
• Savory filling: Tomato paste, Worcestershire sauce, garlic, and herbs give the turkey plenty of flavor.
• Make-ahead option: Assemble ahead and refrigerate until you’re ready to bake.

Ingredients You’ll Need

The complete measurements are in the recipe card below.

For the Turkey Filling

Ground turkey: Use 1 pound. This recipe starts with raw ground turkey, rather than leftover cooked Thanksgiving turkey.

Olive oil and onion: Cook the onion in olive oil to soften it before adding the turkey.

Carrots and peas: For the version shown in my video, use 1 cup fresh carrot, cut into small dice, and add it with the onion. Add frozen peas later with the broth.

For a shortcut, skip the fresh carrot and separate peas. Use 1 cup frozen peas and carrots, adding the mixture with the broth. There’s no need to thaw it first.

Garlic and dried herbs: Parsley, rosemary, and thyme season the filling.

Worcestershire sauce and tomato paste: These add savory flavor and richness.

Flour: Two tablespoons thicken the broth into gravy. See the sourdough discard option below for an alternative.

Broth: Chicken or turkey broth works well. Beef broth is another option if you prefer its flavor.

For the Mashed Potato Topping

Russet potatoes: Peel and cut 1½ pounds into evenly sized pieces.

Butter, sour cream, and milk: These make the potatoes creamy and spreadable.

Parmesan: Stir it into the potatoes, with extra for the top if desired.

Salt, pepper, and garlic powder: Season the potatoes separately from the filling so both layers taste good.

Instant mashed potato option: You can replace the homemade topping with prepared instant mashed potatoes. Follow the package directions and prepare enough to cover the casserole evenly.

What Size Baking Dish Should I Use?

Use a 9×13-inch baking dish.

Spread the filling evenly across the bottom, then distribute spoonfuls of mashed potatoes over the surface before gently spreading them together.

How to Make Ground Turkey Shepherd’s Pie

1. Prepare the Potatoes

Preheat the oven to 400°F.

For homemade mashed potatoes, place the peeled, cubed potatoes in a large pot and cover with water by about 1 inch. Add ½ teaspoon salt.

Bring to a boil, then simmer until fork-tender, approximately 10–15 minutes depending on the size of the pieces.

While the potatoes cook, prepare the filling.

Using instant mashed potatoes? Prepare them according to the package directions instead. Keep the finished potatoes thick and spreadable, and set aside until assembly.

2. Soften the Onion and Fresh Carrot

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and 1 cup small-diced fresh carrot. Cook for approximately 5–8 minutes, stirring occasionally, until the onion softens and the carrot begins to soften.

Keep the carrot pieces small, about ¼ inch, so they cook through during the remaining cooking time.

Using frozen peas and carrots? Cook only the onion at this stage. Save the frozen vegetables for the broth step.

3. Cook the Turkey Filling

Add the ground turkey, parsley, rosemary, thyme, salt, and pepper. Cook, breaking the turkey into small pieces, until fully cooked.

Stir in the Worcestershire sauce and garlic and cook for 1 minute.

Add the flour and tomato paste. Stir for about 1 minute to distribute them through the turkey mixture.

Pour in the broth and add the frozen peas. If using the frozen peas-and-carrots shortcut, add that mixture now instead.

Simmer for approximately 5 minutes, stirring occasionally, until the gravy thickens and the carrots are tender. Continue cooking if needed, adding a small splash of broth if the filling becomes too thick before the fresh carrots soften.

The finished filling should be moist and saucy, without a pool of thin liquid.

4. Finish the Potato Topping

For homemade mashed potatoes, drain thoroughly and return them to the warm pot.

Add the butter, sour cream, milk, garlic powder, pepper, and remaining ½ teaspoon salt. Mash until smooth, then stir in the Parmesan.

The potatoes should spread easily while holding their shape. Add a small splash of milk only if needed.

For prepared instant mashed potatoes, stir in Parmesan if desired. Taste before adding extra butter, milk, or seasonings, since your mix may already contain them.

5. Assemble the Casserole

Spread the turkey filling evenly in the baking dish.

Spoon the mashed potatoes over the filling in several places. Gently spread the spoonfuls together, working toward the edges.

Make fork marks across the top and sprinkle with extra Parmesan if desired.

6. Bake and Rest

Place the dish on a rimmed baking sheet.

Bake uncovered for approximately 25–30 minutes, until the filling bubbles around the edges and the center reaches 165°F.

For additional browning, broil briefly only if your baking dish is approved for broiler use. Watch closely.

Rest for 10–15 minutes before serving.

Can I Use Instant Mashed Potatoes?

Absolutely! Instant mashed potatoes are a convenient shortcut for this turkey shepherd’s pie.

Prepare them according to the package directions, making enough to cover your 9×13-inch casserole in an even layer. Keep them thick enough to spread rather than runny.

You can stir in the 2 tablespoons Parmesan for extra flavor. Taste before adding butter, milk, salt, or garlic powder, since your mix may already include those ingredients.

Use the prepared instant potatoes in place of the entire homemade potato topping, then assemble and bake as directed.

Fresh Carrots or Frozen Peas and Carrots?

Both work, but they go into the skillet at different times.

Fresh-carrot version: Add 1 cup small-diced carrot with the onion so it has time to soften. Add frozen peas with the broth.

Frozen-vegetable shortcut: Omit the fresh carrot and separate peas. Add 1 cup frozen peas and carrots with the broth.

These options give different amounts and proportions of vegetables. Choose the version you prefer, and check that the carrots are tender before assembling.

Can I Make the Potatoes in the Instant Pot?

Place the cubed potatoes in the Instant Pot with enough water to cover them, staying below the appliance’s maximum fill line. Add ½ teaspoon salt.

Cook on HIGH pressure for 8 minutes, then carefully quick-release according to your appliance’s instructions.

Drain thoroughly and mash with the remaining potato ingredients, including the other ½ teaspoon salt.

Allow additional time for the Instant Pot to come to pressure.

Can I Use Sourdough Discard to Thicken the Filling?

Sourdough discard contains flour and water, so it isn’t a direct spoon-for-spoon replacement for dry flour.

For discard maintained with equal weights flour and water, a flour-equivalent starting point is:

• Omit the 2 tablespoons flour.
• Use 30 grams sourdough discard.
• Reduce the broth by 1 tablespoon.

Whisk the discard into the measured broth before adding it to the turkey mixture. Simmer, stirring regularly, until thickened.

This is a suggested adaptation and has not been tested in this casserole. Starter hydration and fermentation can affect thickening and flavor. Older discard may add more tang.

Use either flour or the discard adaptation, not both.

Tips for the Best Turkey Cottage Pie

Dice fresh carrots small. Large pieces may still be firm when the filling is ready.

Check the carrots before assembling. They should be tender enough to enjoy eating.

Thicken the filling first. Baking won’t reliably fix a very watery filling.

Keep the potatoes thick and spreadable. This applies to homemade and instant mashed potatoes.

Season both layers. Taste the fully cooked filling and potatoes separately.

Spread the potatoes gently. Distribute spoonfuls over the surface before smoothing them together.

Let it rest. The filling settles as it cools slightly, making serving easier.

Can I Make It Ahead?

Prepare the filling and potatoes, assemble, cool promptly, and refrigerate covered for up to 24 hours.

Bake in a preheated 400°F oven, following your baking dish’s instructions for refrigerated use. Allow additional time for the cold casserole.

Cover loosely with foil if the top browns before the center reaches 165°F.

Freezing Instructions

Assemble with fully cooked turkey filling and cooked mashed potatoes. Cool promptly, cover securely, and freeze for up to 3 months for best quality.

Baking After Thawing

Thaw in the refrigerator until fully defrosted. A whole casserole may need more than one night.

Bake at 400°F until the center reaches 165°F, allowing additional time compared with a freshly assembled warm casserole. Cover with foil if needed to prevent excessive browning.

Baking Directly From Frozen

Use bakeware specifically suitable for freezer-to-oven cooking. Do not transfer frozen glass bakeware directly into a hot oven.

Remove plastic wrapping and cover with foil. Place on a rimmed baking sheet in a preheated 375°F oven.

Begin checking the center after approximately 60 minutes. Considerably more time may be needed. Continue until the center reaches 165°F, uncovering near the end to brown the topping.

This is general frozen-baking guidance, not a tested timing for this casserole.

Dairy-Free Option

For homemade mashed potatoes, replace all four dairy ingredients:

• Use dairy-free butter.
• Use unsweetened dairy-free sour cream.
• Replace milk with unsweetened, unflavored dairy-free milk or broth.
• Omit Parmesan or use a dairy-free alternative.

If using instant mashed potatoes, choose a dairy-free mix and prepare it with suitable dairy-free ingredients. Some mixes already contain milk, butter, or cheese.

Check labels on the broth, Worcestershire sauce, and other packaged ingredients as well.

This adaptation has not been tested, and the topping will vary with the products used.

Storage and Reheating

Refrigerate leftovers promptly in shallow, airtight containers for up to 3–4 days.

Reheat individual portions in the microwave or warm the casserole in a 350°F oven, loosely covered with foil. Heat the center to 165°F.

What to Serve with Turkey Shepherd’s Pie

The casserole already includes meat, vegetables, and potatoes, so you can serve it on its own.

For a side, keep it simple with a green salad, green beans, or roasted broccoli.

For another dinner using ground turkey, try my turkey sweet potato chili. You can also change up the topping with my sweet potato shepherd’s pie.

If you make this recipe, leave a rating and tell me how it turned out!

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