Name: The Best Turkey Shepherd’s Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion; 1 lb ground turkey (or ground beef/lamb if preferred); 2 teaspoons dried parsley; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon Worcestershire sauce; 2 garlic cloves, minced; 2 tablespoons all-purpose flour (or sourdough discard to thicken); 2 tablespoons tomato paste; 1 cup beef or chicken broth; 1 cup frozen peas & carrots; 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; 2 tablespoons parmesan cheese (plus more for topping if desired)

Description

This budget-friendly Turkey Shepherd’s Pie (or Cottage Pie, as we call it in New Hampshire!) is the ultimate cozy cool-weather meal. Made with seasoned ground turkey, veggies, and topped with creamy mashed potatoes, it’s hearty, comforting, and perfect for feeding the family on a budget.

Ingredients

Meat Filling

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

Potato Topping

1 1/2 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
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons parmesan cheese (plus more for topping if desired)

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Instructions

Cook the Filling
Heat olive oil in a large skillet over medium heat. Add onions and cook 5 minutes until softened.
Add ground turkey, parsley, rosemary, thyme, salt, and pepper. Cook 6–8 minutes, breaking apart meat, until browned.
Stir in Worcestershire and garlic, cooking 1 minute.
Mix in flour (or sourdough discard) and tomato paste, stirring until combined.
Add broth and peas & carrots. Bring to a boil, reduce heat, and simmer 5 minutes until slightly thickened. Remove from heat.
Make the Potato Topping
Place potatoes in a large pot (or Instant Pot). Cover with water and add ½ teaspoon salt.
- Stovetop: Boil until fork tender, 10–15 minutes. Drain and return to pot.
- Instant Pot: Cook on Manual for 8 minutes. Quick release, then drain.
  Add butter, sour cream, milk, garlic powder, pepper, and remaining salt. Mash until smooth. Stir in parmesan cheese.
Assemble & Bake
Preheat oven to 400°F. Spread meat mixture evenly in a 9×9 or 7×11 baking dish.
Top with mashed potatoes, spreading evenly. Sprinkle extra parmesan on top if desired.
Bake uncovered 25–30 minutes until heated through.
Optional Broil for Crispy Top
If you like a golden-brown crust, switch oven to broil for 2–3 minutes at the end. Keep a close eye so it doesn’t burn!
Cool & Serve
Let cool 10–15 minutes before serving.

Prep Time: 20
Cook Time: 40
Category: Dinner
Method: Baked
Cuisine: American