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Easy Turkey Shepherd’s Pie lightens up a traditional recipe with lean ground turkey (or leftover turkey) while using a few simple shortcuts to save time!

Goodness gracious, it’s been cold in Kansas City. We’ve been part of the arctic blast and have had a near record winter in terms of snowfall and ice. For me, this means I want ALL the comfort food! This easy Turkey Shepherd’s Pie recipe is a wonderful recipe for a rushed weeknight when you need something warm and comforting. 

“Made this tonight and it is OUTSTANDING!! Thank you!”- Amy L.

a baked turkey shepherd's pie

I think this recipe is totally weeknight friendly because using ground turkey makes the cook time super short! But it’s also a wonderful way to use Thanksgiving leftovers.

Both leftover turkey and leftover mashed potatoes can be used in this easy cottage pie recipe. Or, check out this post for more leftover turkey recipes.

a photo of a scoop of turkey shepherd's pie

“I made this today and it’s probably the best I’ve ever had. I did switch out the peas and carrots for corn.”- HSquared on Pinterest

This Easy Shepherd’s Pie does take a few shortcuts, but I promise you won’t be able to tell! First, to make the gravy, I used condensed cream of mushroom soup. It’s such a versatile recipe starter and allows you to skip the process of making a roux using flour and butter. 

To the condensed soup, I added Worcestershire sauce and broth. It makes a hearty gravy for the turkey and vegetable portion of the pie in just a few steps! My second shortcut involves a mashed potato topping. This is actually a great opportunity to use leftover mashed potatoes! 

a horizontal photo of turkey shepherd's pie on a plate

I chose to make my mashed potato topping for this Turkey Shepherd’s Pie in about 10 minutes by using pre-cubed, frozen potatoes that are steam-able in the microwave. You can typically find them labeled as “Steam N’ Mash.”

Of course, you can always purchase prepared mashed potatoes from the grocery store deli, use instant potatoes, or make homemade mashed potatoes! If you’d like to make homemade mashed potatoes, I have instructions in the recipe notes below.

a photo of a serving on turkey shepherd's pie on a palte

Ground Turkey Shepherd’s Pie Substitutions and Additions

There are plenty of substitutions you can make for this classic comfort food dish! Here are a few ideas:

  • Instead of vegetable broth, feel free to use chicken broth or beef broth! 
  • Add 1/2 cup of diced celery or sliced mushrooms alongside the onions for extra veggies.
  • Use ground beef, lamb, ground chicken or ground pork instead of ground turkey, just make sure to drain the grease after your brown the meat! 
  • Add cheddar cheese or sour cream to your mashed potatoes for extra flavor.
  • Substitute mashed cauliflower for the mashed potatoes.
  • Substitute yellow onion for the white onion. Or consider adding 1-2 diced cloves garlic.
  • Make in individual oven-safe dishes for easy meal prep.
  • Use leftover mashed sweet potatoes for the topping. It’s absolutely delicious!

If you need more ideas on ways to use ground turkey, I like this Ground Turkey Pizza recipe, Honey Garlic Ground Turkey Bowls or my Turkey Meatball Stroganoff!

onions in a skillet
ground turkey in a skillet
carrots peas and ground turkey in a skillet
ground turkey, veggies and gravy in a skillet
turkey filling in a pie plate
a photo of mashed potatoes on top of a shepherd's pie

Turkey Shepherd’s Pie Serving Suggestions

I think a warm and cozy dish like this needs a fresh, green side dish like my side salad recipe or my Instant Pot Green Beans.

a photo of all of the ingredients needed for turkey shepherd's pie

Storing Leftover Shepherd’s Pie

Transfer leftover shepherd’s pie to an airtight container, or cover the casserole dish, then store in the refrigerator for up to 3 days.

I think this dish is best reheated gently in the oven.

a photo of a scoop of turkey shepherd's pie

All of the shortcuts I took for this recipe saved me about 20 minutes of hands-on time! That makes this Easy Turkey Shepherd’s pie TOTALLY weeknight friendly! My family really enjoyed it, and I hope that yours does, too!

If you make this recipe, I’d love to hear how it went in the comments below.

a photo of a scoop of turkey shepherd's pie

Easy Turkey Shepherd’s Pie

Yield: 5
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Michelle Goth
Easy Turkey Shepherd’s Pie lightens up a traditional recipe with lean ground turkey while using a few simple shortcuts to save time!
4.77 from 26 ratings
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Ingredients
 

  • 1 teaspoon olive oil
  • 1/2 white onion, diced, small
  • 1 pound lean ground turkey, or 2-3 cups leftover turkey, diced
  • 1 cup mixed vegetables, frozen, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 15 ounces Campbell's Condensed Cream of Mushroom Soup
  • 1 tablespoon Worchestershire sauce
  • 1/4 cup vegetable broth

For the mashed potato topping:

  • 24 ounces Ore Ida Steam N' Mash Potatoes, frozen, one bag
  • 3 tablespoons butter , or margarine
  • 1/2 cup milk

For garnish (optional):

  • fresh herbs, chopped, thyme or parsley

Instructions
 

  • Pre-heat oven to 350 degrees Fahrenheit. Prepare a pie plate or 9×9'' baking dish with cooking spray.
  • In large skillet, heat the oil on medium-high heat. Add the diced onions and sauté for 2-3 minutes, until they begin to soften.
  • Add the ground turkey. Sauté, crumbling the meat into small pieces until cooked mostly through for about 5-6 minutes. If there is a good amount of grease left in the skillet, drain the turkey mixture on a paper towel lined plate then return to skillet.
  • Add the diced vegetables and stir to combine. Add salt, pepper, and garlic powder, stir.
  • Add soup, Worcestershire, and broth to turkey mixture, and bring up to a simmer. Stir well to combine, an additional 2-3 minutes.
  • Transfer the turkey and vegetable mixture into the bottom of the prepared pan.
  • Meanwhile, microwave the potatoes per the package instructions. Transfer cooked potatoes from package into mixing bowl. Add butter and milk, then mash with a potato masher or electric mixer. Taste, and add salt, pepper, and garlic powder until seasoned to your liking.
  • Top the turkey mixture in the pie dish with the mashed potatoes, and smooth into an even layer with a spoon or spatula.
  • Bake for 25-30 minutes, until the top just begins to form a golden crust. Serve warm.

Notes

If making your mashed potatoes from scratch, peel and cube about 4 large baking potatoes.  You can use Yukon gold or Russet potatoes. Boil in salted water or chicken broth for 15-20 minutes, until fork tender. Drain and mash, adding the butter, milk and seasonings to taste. 
If you’d like to substitute leftover turkey, skip step three and add the leftover turkey with the veggies. It will reheat in the gravy.
Serving: 1, Calories: 365kcal, Carbohydrates: 35g, Protein: 30g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 1017mg, Potassium: 1067mg, Fiber: 5g, Sugar: 2g, Vitamin A: 2149IU, Vitamin C: 31mg, Calcium: 64mg, Iron: 3mg
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