My Ground Turkey Shepherd’s Pie makes regular appearances on my table around St. Paddy’s Day. While I’ve made this using beef and lamb chunks, and ground beef and ground lamb (which is more traditional for the Irish holiday), I like the leaner turkey option better. Because it is leaner, I get to make it year round.
The seasoning in this recipe is simple and staightforward. There is nothing fancy in this very basic recipe but there is a ton of flavor. While I don’t particularly like mashed potatoes (I know, my family almost disowned me!!), I like when the cheese is added and the whole dish is backed. The potatoes get a little crusty on the outside and stay light and fluffy on the inside – a nice combo.
Like a lot of my dishes, there are plenty of veggies in this dish (carrots, onions, celery, garlic, potatoes, peas and corn) so you are getting a ton of nutrition. I used fat-free Greek yogurt to lighted up the potatoes but used “the good stuff”, Kerry Gold Sharp Irish Cheddar cheese to flavor the potatoes. I personally think it makes the whole dish. Feel free to add more than the 1/4 cup called for in the recipe. When no one is looking, I add in more!
While you can make this in a small baking dish, the recipe fits perfectly in two small cocottes (I love them and use them all the time.) I like that each person has their own baking dish.
You can make the filling a day or two in advance and then just fill your dish (s) and top with the potatoes right before baking. Keep the filling in a covered container in the fridge. Be sure to let the filling come to room temperature first so that everything bakes evenly.
To get started, preheat the oven to 425 degrees F.
Make the potato topping. Place potatoes in a medium saucepan, cover with water and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving about two tablespoons of the cooking liquid. Mash the potatoes really well and add in the Greek yogurt, 1/4 teaspoon of salt and the cheddar cheese. Add about 20 grinds of black pepper. Mix everything together.
Make the filling. Heat a teaspoon of olive oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until soft and fragrant. About 10 minutes.
Add the ground turkey to the skillet, breaking it up with a large spoon. Cook for about 5 minutes until brown. Stir in a 1/2 teaspoon of salt, the thyme, rosemary and the Worcestershire sauce. Add about 10 grinds of the fresh black pepper.
In a small bowl, whisk together the cornstarch and reserved potato cooking liquid. Once well mixed, add to the turkey mixture. Boil for 1 minute to let the cornstarch thicken the mix. Stir in the peas and corn. Transfer to a small baking dish or two individual cocottes. Spoon or pipe on the whipped potatoes. I typically just spoon them on top and swirl with a butter knife making sure to cover all the meat.
Bake until bubbling and top is browned. About 30 minutes. If the potato tops aren’t browned, pop under the broiler for 1 – 2 minutes until lightly browned. Serve and enjoy.
Do you like Irish food? Do you celebrate St. Paddy’s Day? If so, I’ve got plenty of classic Irish recipes on this site. Here are some of my favorites:
Ground Turkey Shepherd’s Pie for Two
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tsp. Extra-virgin olive oil
- Cooking Spray
- 1/4 Large onion, finely chopped
- 1 Celery stalk, finely chopped
- 1 Carrot, finely chopped
- 1 Garlic clove, minced
- 1/2 Lb. Ground turkey
- Kosher salt and freshly ground pepper
- 1/2 Tbsp. Fresh thyme
- 1/2 Tsp. Dried Rosemary
- 1 Tsp. Worcestershire Sauce
- 1 Tsp. Cornstarch
- 1/4 Cup Frozen peas, thawed
- 1/4 Cup Frozen corn, thawed
POTATO TOPPING
- 1 Large Russet potatoes, peeled and cut into 1-inch pieces
- 2 Tbsp. Fat-free Greek yogurt
- 1/4 Cup Irish cheddar cheese, shredded
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Make the potato topping. Place potatoes in a medium saucepan, cover with cold water and a large pinch of salt and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving a couple tablespoons of the cooking liquid. Mash the potatoes really well and add in the Greek yogurt, 1/4 teaspoon of salt and the cheddar cheese. Add about 20 grinds of black pepper. Mix everything together.
- Make the filling. Heat a teaspoon of olive oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until soft and fragrant. About 10 minutes.
- Add the ground turkey to the skillet, breaking it up with a large spoon. Cook for about 5 minutes until brown. Stir in a 1/2 teaspoon of salt, the thyme, rosemary and the Worcestershire sauce. Add about 10 grinds of the fresh black pepper.
- In a small bowl, whisk together the cornstarch and reserved potato cooking liquid. Once well mixed, add to the turkey mixture. Boil for 1 minute to let the cornstarch thicken the mix. Stir in the peas and corn. Transfer to a small baking dish or two individual cocottes. Spoon or pipe on the whipped potatoes. Sprinkle with a little more salt.
- Bake until bubbling and top is browned. About 30 minutes. If the potato tops aren’t browned, pop under the broiler for 1 – 2 minutes until lightly browned.
