This Ground Turkey Shepherd’s Pie is one of those recipes I turn to when the weather is chilly or when everyone at home wants something filling and comforting. Think of tender ground turkey simmered with carrots, peas, red wine, and beef broth for a rich, savory filling—topped with buttery, garlicky mashed potatoes that bake up golden and irresistible.

It’s all done in one big skillet, making it perfect for a weeknight family dinner. And if you’re anything like me, you’ll love how it uses up leftover mashed potatoes and is easy to customize with whatever ground meat you have on hand.

What Makes This Recipe Special in My Kitchen

• The mashed potato topping isn’t just plain—it’s creamy, buttery, with a hint of garlic. That little extra effort makes the whole dish sing.
• Fresh rosemary gives the filling this clean, aromatic punch that reminds me of cozy Sunday dinners.
• A bit of ground sage whispers holiday flavors without screaming stuffing.
• Red wine is my secret weapon for a richer, deeper sauce. I never skip it—it makes a budget-friendly turkey filling taste like something you’d get in a restaurant.
• Using beef broth instead of chicken broth might sound weird at first, but it gives you a heartier, more robust flavor. Trust me—it works.

Let’s Talk Ingredients (with My Tips)

Here’s what you’ll need, with a few personal notes on each:

• Ground Turkey – Go for 93/7. That bit of fat is important for keeping things juicy. The super-lean stuff just dries out and tastes like sawdust. If I’m out of turkey, I’ll happily use ground beef, pork, or chicken.
• Red Wine – Please don’t skip it! I’ll often buy one of those tiny single-serving bottles if I don’t want to open a big one. Half a cup goes in the pan—the rest I might drink while cooking.
• Beef Broth – Gives the sauce this lovely depth that chicken broth just can’t match. That said, if you’re avoiding beef, swap it for chicken broth—still tasty.
• Herbs – Fresh rosemary is wonderful, but thyme works too. Dried herbs in a pinch, though fresh always pops more.
• Frozen Peas & Carrots – I use frozen peas for convenience, and I dice fresh carrots. Feel free to use a frozen mixed bag if that’s easier.
• Mashed Potatoes – Homemade is my go-to, but I won’t lie—I’ve used leftover takeout mash, Trader Joe’s frozen mashed potatoes, or even potato flakes when I’m in survival mode.

My Go-To Mashed Potato Topping

I usually mash russets with butter, sour cream, a splash of milk, salt, pepper, and a little garlic. I’m pretty casual about amounts—it’s hard to mess up mash.

Here are other options I’ve tried:

• Leftover mashed potatoes from last night’s roast dinner
• Instant Pot mashed potatoes (super fast)
• Frozen mashed potatoes if I’m busy
• Even mashed sweet potatoes for a fun twist

How I Make It (Step by Step in My Words)

1. Boil and Mash the Potatoes
   I peel, cube, and boil russets until they’re fork-tender. Then I mash them with butter, sour cream, a splash of milk, salt, pepper, and minced garlic. I set that aside so it’s ready for topping.
2. Cook the Filling in One Pan
   I heat a big oven-safe skillet with oil. In go onions, carrots, and celery. I cook them about 5 minutes until they’re soft. Then I toss in minced garlic and the ground turkey, crumbling it as it cooks.
3. Add the Seasoning and Wine
   I stir in chopped rosemary, sage, salt, pepper, onion powder, flour, and tomato paste. Next comes the red wine—it sizzles and lifts all the good bits from the pan. I let it reduce about 5 minutes so it’s thick and fragrant.
4. Finish the Filling
   I add beef broth, frozen peas, Worcestershire sauce, and let it all bubble for a couple of minutes until slightly thickened.
5. Top with Mash
   Off the heat, I dollop mashed potatoes over the filling. I use a spatula to spread it to the edges and make swoopy peaks so they brown nicely.
6. Bake
   I slide the skillet (on a rimmed baking sheet to catch any drips) into the oven at 350°F for about 30 minutes until the top is golden and the edges bubble.

Serving Suggestions from My Table

I love serving it right in the skillet—less cleanup and it stays warm longer. I scoop generous helpings onto plates, making sure everyone gets plenty of that savory filling and fluffy mash.

Honestly, this is a full meal on its own with veggies, protein, and starch in one. But if I want to stretch it or make it special, I might add:

• Crusty dinner rolls to mop up the sauce
• A simple green salad with vinaigrette
• Roasted green beans or Brussels sprouts for extra veggies

Handy Cooking Tips from My Experience

• Leftover mashed potatoes make this a breeze. I’ll plan extra the night before just for this.
• Don’t be shy about the swoops on top—they get those beautiful browned ridges.
• Choose a red wine you’d actually drink. I’m not saying expensive, just something decent enough that you don’t gag sipping it.
• If you prefer a saucier filling, add an extra ¼–½ cup of broth.
• Watch your skillet size. A 10-inch works well, but put it on a baking sheet to catch drips.
• Don’t use the ultra-lean turkey. It gets dry and crumbly.

Personal Top Tips I Always Share

• Use whatever ground meat you have. I’ve made this with ground beef when turkey was too pricey or hard to find.
• If you hate rosemary, try thyme or even Italian seasoning for a different vibe.
• Frozen veggie blends work if you want extra color and texture.
• This freezes well in portions—great for busy weeknights.

Yield: 6

Ground Turkey Shepherd's Pie

Print

This cozy and comforting dish features layers of seasoned ground turkey with vegetables like carrots and peas, topped with smooth, creamy mashed potatoes.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

Mashed Potato Topping

• 2 to 2½ pounds Russet potatoes, peeled and chopped into chunks
• ¼ cup sour cream
• 5 tablespoons butter
• 2 tablespoons milk or half-and-half
• 1 teaspoon Kosher salt
• 1 fresh garlic clove, finely minced

Turkey and Veggie Filling

• 1 tablespoon olive oil
• 1 small yellow or white onion, diced
• ½ cup diced celery
• ½ cup peeled and diced carrot
• 3 garlic cloves, minced
• 1 pound ground turkey (93% lean)
• 1 heaping teaspoon chopped fresh rosemary (or substitute fresh thyme)
• ¼ teaspoon ground sage
• 1½ teaspoons Kosher salt
• ½ teaspoon black pepper
• 1 teaspoon onion powder
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• ½ cup red wine (choose one you enjoy drinking—like Cabernet or Merlot)
• 1 cup frozen peas
• 1 tablespoon Worcestershire sauce

Instructions

1. Begin by preheating the oven to 350°F.
2. For the mashed potato topping, place the chopped potatoes into a large pot and fill with cold water to cover. Bring to a boil over high heat, then lower the heat to a simmer. Cook uncovered until the potatoes are fork-tender, which usually takes about 15 minutes. Once done, drain and return them to the pot. Mash them using a potato masher or electric hand mixer, then mix in sour cream, butter, milk, salt, and minced garlic. Taste and adjust the seasoning to your liking. Set aside for later assembly. Store-bought refrigerated mashed potatoes can be used instead—just boost the flavor with a little butter, sour cream, and garlic.
3. To prepare the filling, heat the olive oil in an oven-safe skillet (cast iron works great) over medium heat. Sauté the onion, celery, and carrots until they begin to soften, which takes about five minutes. Stir in the ground turkey and garlic and cook until the meat is browned and cooked through.
4. Add in the herbs, spices, tomato paste, and flour. Stir well to coat everything, allowing the mixture to cook briefly to remove any raw flour taste. Pour in the red wine and let it reduce for a few minutes. Follow by adding beef broth, peas, and Worcestershire sauce. Bring the filling to a gentle boil and simmer for a couple of minutes. For a saucier texture, add extra broth and simmer a bit longer.
5. Spoon the mashed potatoes over the filling in the skillet, spreading them evenly to cover the surface. Create some textured peaks and swirls with a spoon to help them brown nicely during baking.
6. Transfer the skillet to the oven and bake for about 30 minutes. If using a smaller (10-inch) skillet, it’s a good idea to place a baking sheet underneath to catch any bubbling over. To achieve a golden top, place the skillet under the broiler for a few minutes at the end. Let the dish rest for 5 minutes before serving.

Notes

• Leftover mashed potatoes? This is the perfect way to repurpose them.
  
• Making mashed potatoes in the Instant Pot is a great time-saver.
  
• Red wine adds a rich depth of flavor—don’t skip it!
  
• Fresh thyme can replace rosemary if preferred.
  
• Want a creamier filling? Add a little more broth before simmering.
  
• Choose a wine you enjoy drinking—you’ll only need ½ cup for the recipe.
  
• Avoid using extra-lean ground turkey (99%); it’s best to go with 93/7 for flavor and moisture.
  
• Ground beef, pork, or chicken can be swapped in if turkey isn’t your favorite.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 585Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 14gCholesterol 113mgSodium 995mgCarbohydrates 54gFiber 7gSugar 7gProtein 28g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Comfort Food I Make Again and Again

This Ground Turkey Shepherd’s Pie is one of those meals that really delivers. It’s hearty, budget-friendly, and perfect for feeding a hungry family on a chilly evening.

Try other Ground Turkey recipes:

• Ground Turkey Rice Bowls
• Italian Ground Turkey with Peppers
• Ground Turkey Rice Bowls