Turkey Shepherd's Pie

Name: Turkey Shepherd's Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 -8 servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1 yellow onion; 1 green bell pepper; 1 medium carrot; 4 garlic cloves; 1/3 cup all-purpose flour; 1 1/2 cups low sodium chicken broth; 1 cup milk; 1 1/2 tsp EACH chicken bouillon, dried parsley; 1/2 tsp EACH dried oregano, dried thyme, dried sage; 2 cups chopped turkey meat; 1 cup petite frozen peas; 4 cups leftover mashed potatoes; 1 cup Freshly shredded gruyere cheese; Fresh parsley for serving

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Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 -8 servings
Course
Main Course
Cuisine
American

Turkey Shepherd's Pie

Victor Mills

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Turkey Shepherd’s Pie is the ideal cozy recipe for using up those holiday leftovers, or swap in ground turkey or rotisserie chicken! It’s loaded with juicy turkey, carrots, bell peppers and peas swaddled in a creamy, herb-infused sauce all topped with creamy mashed potatoes and melty Gruyere cheese. This shepherd's pie recipe is super easy to prep with leftovers, make ahead friendly (just pop it in the oven) and freezes well too. Serve it up with some bacon broccoli salad and dinner rolls to complete the feast!

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Ingredients

Servings

FILLING

3 tablespoons unsalted butter
2 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 medium carrot, chopped
4 garlic cloves, minced
1/3 cup all-purpose flour
1 1/2 cups low sodium chicken broth
1 cup milk
1 1/2 tsp EACH chicken bouillon, dried parsley
1/2 tsp EACH dried oregano, dried thyme, dried sage

ADD LAST

2 cups chopped turkey meat
1 cup petite frozen peas (don't thaw)
4 cups leftover mashed potatoes (see notes for scratch)
1 cup Freshly shredded gruyere cheese (may sub mozzarella or cheddar)

Garnish

Fresh parsley for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Add potatoes to a large pot and cover with water. Season with ½ teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 15-20 minutes or until very tender when pierced with a fork, but not falling apart. Drain VERY WELL. Add potatoes to bowl of an electric or hand held mixer.
Cook veggies: Melt butter with olive oil in a 12” cast iron skillet or a 3.5 qt braiser (pictured) over medium-high heat. (May use a different skillet and transfer to a baking dish to bake). Add the onions, bell peppers and carrots; sauté until the onions are softened, about 5-7 minutes. Add garlic and sauté 30 seconds.
Slowly stream the heated milk into the potatoes while beating on LOW until combined, followed by the butter. Add the sour cream, if using, and the salt, pepper and garlic powder. Beat on MEDIUM until combined and fluffy. Add additional milk for thinner potatoes if desired. Season to taste.
Add broth: Sprinkle flour over the vegetables and cook while stirring for 2 minutes. Reduce heat to low and stir in the chicken broth, followed by the milk. Add the chicken bouillon and all seasonings.
Thicken sauce: Bring to a simmer, whisking constantly, and continue to simmer until thickened to desired consistency. The consistency now will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or milk; for a thicker consistency, simmer longer. Season to taste with salt and pepper (I add 1/2 teaspoon salt, 1/4 teaspoon pepper).
Add turkey, peas: Stir in the turkey and peas and heat through for about 1 minute over medium heat.
Top with mashed potatoes: Spread the mashed potatoes evenly over the filling, then create soft peaks with the back of a spoon. Evenly top with shredded cheese.
Bake: Transfer to the oven and bake for 30 minutes or until the filling is bubbly and the cheese is completely melted. Broil for 1-2 minutes, or until the potato peaks are golden (watch closely so it doesn't burn!). Garnish with fresh parsley if desired before serving.

Notes

Easy Mashed Potatoes
3 lbs.
Russet potatoes, peeled, cut into 2-inch cubes
1/2 teaspoon salt for water
4-8 TBS butter, melted (pick how indulgent you want to be)
3/4 cup
whole milk, warmed
1/4 teaspoon
garlic powder
Variations: See post for all sorts of variations, tips and tricks.
Meal Prep: Prepare the recipe as written through assembling the shepherd’s pie but do not bake. Let the skillet cool completely, cover tightly with foil, and refrigerate. Remove from the refrigerator and let sit at room temperature for 30 minutes before baking. You may need to add an additional 5 minutes or so to the baking time.
Storage: Store in the fridge for up to 5 days. Keep in mind, the storing time starts with the initial cook date of the turkey, NOT from when the pie was assembled and baked.
To freeze: Freeze for 4 to 6 months in an airtight container. Bake from frozen at 425ºF for 1 hour, or until hot and bubbly around the edges. Alternatively, thaw the pie in the fridge overnight, then bake for 25-30 minutes.
3 lbs. Russet potatoes, peeled, cut into 2-inch cubes
1/2 teaspoon salt for water
4-8 TBS butter, melted (pick how indulgent you want to be)
3/4 cup whole milk, warmed
1/2 cup sour cream (optional)
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Add potatoes to a large pot and cover with water. Season with ½ teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 15-20 minutes or until very tender when pierced with a fork, but not falling apart. Drain VERY WELL. Add potatoes to bowl of an electric or hand held mixer.
Slowly stream the heated milk into the potatoes while beating on LOW until combined, followed by the butter. Add the sour cream, if using, and the salt, pepper and garlic powder. Beat on MEDIUM until combined and fluffy. Add additional milk for thinner potatoes if desired. Season to taste.