Turkey Shepherd’s Pie Recipe

Easy Healthy Turkey Shepherd’s Pie Recipe

This healthy turkey shepherd’s pie is a comforting, high-protein meal that feels like a classic comfort food but is much lighter and packed with vegetables. Lean ground turkey takes the place of beef or lamb to cut down on saturated fat while still providing about 20–22 grams of protein per serving. The filling is loaded with a mix of onions, carrots, celery, peas, and corn for extra fiber and nutrients. A creamy mashed potato topping is made lighter by mixing in cauliflower, giving you the same smooth texture with fewer carbs. This casserole is easy to make and perfect for feeding a family or having delicious leftovers. (Tip: Traditional shepherd’s pie is made with lamb and cottage pie with beef; using turkey is a lean twist that makes it healthier and keeps all the hearty flavor.)

Why You’ll Love This Turkey Shepherd’s Pie

High-Protein and Lower Fat: Using lean ground turkey instead of beef or lamb reduces saturated fat and adds roughly 20+ grams of protein per serving.
Loaded with Vegetables: The recipe includes onions, carrots, celery, peas, and corn in the filling. We even blend cauliflower into the mash for extra vitamins, fiber, and creaminess.
Creamy Lighter Topping: Half of the mashed potato topping is cauliflower. This keeps the potatoes fluffy and delicious while cutting carbs and calories.
Customizable: You can easily swap or add ingredients. Try different veggies, stir in extra spices, or use dairy-free substitutes (see Variations below) to suit your taste.
Feeds a Crowd: This recipe makes a large casserole. It’s great for family dinners, potlucks, or meal prep because it reheats well and satisfies big appetites.

Ingredients

For the Mashed Potato Topping:

1½ lbs Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 large head cauliflower, cut into florets (about 4–5 cups)
¼ cup plain Greek yogurt
½ cup milk (or chicken broth for more flavor)
½ cup low-sodium chicken broth
2 Tbsp butter
½ tsp garlic powder
1 tsp salt
½ tsp black pepper

For the Turkey Vegetable Filling:

2 Tbsp olive oil, divided
1 lb lean ground turkey (93% lean or similar)
1 cup onion, chopped
2 carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
2 Tbsp all-purpose flour (or gluten-free flour)
1 Tbsp tomato paste
1 cup chicken broth (or beef/vegetable broth)
1 Tbsp Worcestershire sauce
2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
½ cup frozen corn
½ cup frozen peas

Instructions

1.Preheat oven. Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or casserole pan.

2.Cook the potatoes and cauliflower. Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, covered, for about 15 minutes. Then add the cauliflower florets and continue boiling for another 8–10 minutes, until both the potatoes and cauliflower are very tender. Drain well and return them to the pot.

3.Make the mashed topping. To the hot potatoes and cauliflower in the pot, add the Greek yogurt, milk,½ cup chicken broth, butter, garlic powder, salt, and pepper. Mash everything together with a potato masher or beat with an electric mixer until smooth and creamy. Set this mashed potato-cauliflower mixture aside.

4.Brown the turkey. While the vegetables are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey, season with a pinch of salt and pepper, and cook for about 5 minutes, breaking it into crumbles. Cook until no pink remains. Transfer the browned turkey to a plate and set aside.

5.Sauté the vegetables. Add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté for 5–6 minutes, stirring occasionally, until the vegetables have softened. Season with a little salt and pepper.

6.Combine filling ingredients. Return the cooked turkey to the skillet with the vegetables. Sprinkle the flour over the mixture and stir well to coat the meat and vegetables. Cook for about 1 minute to remove the raw flour taste. Then stir in the tomato paste, remaining chicken broth, Worcestershire sauce, thyme, and rosemary. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for about 10–12 minutes, or until the mixture thickens slightly into a gravy-like consistency.

7.Assemble the casserole. Stir the frozen corn and peas into the turkey-vegetable filling. Spread the mixture evenly in the prepared baking dish. Carefully spoon the mashed potato-cauliflower topping over the filling, smoothing it into an even layer with a spatula or spoon. Try to cover all the filling so the veggies don’t dry out.

8.Bake and serve. Place the casserole in the preheated oven and bake for 20–25 minutes, until the top is golden brown and the filling is bubbly around the edges. If desired, garnish with fresh parsley or thyme. Let the pie sit for a few minutes before serving.

Variations

Add more vegetables: You can boost nutrition by adding extra veggies to the filling. Try shredded zucchini, mushrooms, chopped spinach, diced sweet potatoes, or green beans. Simply sauté them along with the onions and carrots.
Extra protein: For even more protein and fiber, stir in a cup of cooked quinoa, lentils, or chickpeas. If you use lentils or beans, you can also make this dish entirely vegetarian by skipping the turkey.
Dairy-free option: Use almond milk or coconut milk in the mashed topping instead of milk. Swap the Greek yogurt (or sour cream) for a dairy-free yogurt or extra broth. The rest of the recipe remains the same.
Vegan shepherd’s pie: Replace the ground turkey with cooked lentils or a plant-based ground meat substitute. Use non-dairy milk and omit the butter, or use a plant-based spread. This turns it into a vegetarian or vegan casserole.
Lower-carb topping: For an even lighter version, replace the mashed potatoes with mashed cauliflower only (you can use our easy cauliflower mash recipe). You’ll still get a fluffy topping without any potatoes.
Sweet potato topping: Mash sweet potatoes (or a mix of sweet potatoes and cauliflower) in place of regular potatoes for a naturally sweet and colorful twist.

Spice it up: Add a pinch of smoked paprika, chili flakes, or a splash of hot sauce to the filling for a kick of heat and extra flavor.

Make-Ahead and Storage

Make-Ahead: You can assemble this turkey shepherd’s pie in advance. Follow all steps up to covering with the mashed potatoes, then cover the baking dish with foil. Refrigerate for up to 2 days. When ready to eat, bake in a 400°F oven for about 30 minutes (or until heated through and bubbly), then bake uncovered 5–10 minutes longer to brown the top.
Refrigerating Leftovers: Cool any leftover pie, then store it in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or warm in the oven until heated through.
Freezing: Turkey shepherd’s pie freezes very well. To freeze, assemble the dish up to the topping stage, cover tightly with foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, then bake as directed. You can also freeze baked leftovers in portions and reheat in a microwave or oven.

Frequently Asked Questions

What’s the difference between shepherd’s pie and cottage pie? Traditionally, shepherd’s pie is made with lamb (hence “shepherd’s”), and cottage pie is made with beef. This turkey version is simply a healthier variation. Since it uses turkey, many people just call it a turkey shepherd’s pie, but the cooking method is the same either way.
Can I use beef or lamb instead of turkey? Yes. You can substitute ground beef or lamb if you prefer. Brown the meat the same way in step 4. Using turkey makes the dish leaner and lighter, but beef or lamb will work with identical steps.
Is this recipe gluten-free? It can be easily made gluten-free. Use a gluten-free flour blend or cornstarch instead of the all-purpose flour for thickening, and make sure your Worcestershire sauce is gluten-free. The rest of the ingredients (vegetables, turkey, potatoes, etc.) are naturally gluten-free.
How should I store or reheat leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual servings or warm the whole dish in the oven. You can also freeze portions or the whole casserole (up to 2 months). Thaw frozen leftovers overnight in the fridge before reheating to ensure even heating.
Can I make a vegetarian or vegan version of this? Yes. For a vegetarian version, swap the ground turkey for cooked lentils or a meatless crumbled substitute. Use vegetable broth instead of chicken broth. Make the mashed topping with plant-based milk and omit dairy butter or yogurt (or use vegan butter/yogurt). This creates a delicious vegetarian/vegan shepherd’s pie with a similar comfort-food flavor.