Shepherd’s Pie

Did you know that Shepherd’s Pie is traditionally made with lamb, while Cottage Pie is made with beef?  Me neither – and to add to that confusion, I’ve changed the Cottage Pie masquerading as Shepherd’s Pie that I grew up with to make it healthier with ground turkey and so now I really don’t know what to call it.  But as it’s most recognizable as Shepherd’s Pie, that’s what I’m going to stick with unless someone can come up with a better name.  Either way, it is pretty easy to make, can be assembled the night before and baked the next day (yay!), and if you use those new fabulous steam in the bag potatoes to make mashed potatoes, it is pretty quick to do too.

Ground Turkey Shepherd’s Pie


1 bag of Steam-in-the-Bag potatoes OR 1 pound russet potatoes, peeled and cubed

Salt and freshly ground black pepper

1 tablespoon olive oil, 1 turn of the pan

1 3/4 pounds ground turkey

3 carrots, peeled and chopped

1 onion, chopped

2 cloves of garlic, chopped

3 tablespoons butter

2 tablespoons all-purpose flour

1 1/2  cup chicken stock or broth

2 teaspoons Worcestershire, (about 3 or 4 shakes of the bottle)

1 cup frozen peas

1/2 cup frozen corn

1 Tablespoon Herbs de Provence (or you can substitute poultry seasoning)


  • Preheat oven to 400 degrees
  • Cook potatoes (either microwave or boiled).
  • While the potatoes are cooking, heat oil over medium heat and add onions and carrots and cook until softened, about 4-5 minutes.  Add garlic and cook an additional 1-2 minutes.
  • Add ground turkey, season with spices, salt, pepper and Worcestershire sauce, and cook until browned.
  • Move all the ingredients in the pan over to the side and add 2 Tablespoons of butter to the cleared spot.   Once it starts to melt, add the flour and keep stirring until its all incorporated and turning a light golden brown.  This is a roux.   Whisk in 1 cup of broth and stir some more, finally incorporating it into all the meat and vegetables.
  • Stir in the peas and corn.
  • Meanwhile, make the mashed potatoes.  If boiled, drain the potatoes, and then add 1 tablespoon of butter and 1/2 cup of broth.  Use a potato masher or a hand mixer to mash the potatoes, taking care not too over mix.  Add salt and pepper to taste.
  • Pour all of the meat mixture into a baking dish.  Top with mashed potatoes.
  • Bake for 25 minutes, until potatoes are golden brown (if you’re making this the night before and baking it cold, then reduce the temperature to 375 and bake for 45 minutes.)



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