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Turkey Shepherd’s Pie with Parmesan Mashed Potatoes

Turkey Shepherd's Pie with Parmesan Mashed Potatoes - recipe card
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A lighter take on the classic British comfort dish, using lean ground turkey simmered in a rich, herb-infused gravy and topped with fluffy Parmesan mashed potatoes. The filling is savory and deeply flavorful, while the golden, cheesy crust adds a crisp contrast to the creamy interior. Perfect for a cozy weeknight dinner.

Ingredients

Scale
  • For the filling:
  • 2 tablespoons olive oil
  • 1 large onion (about 1 cup), finely diced
  • 2 medium carrots (about 1 cup), peeled and finely diced
  • 2 cloves garlic, minced
  • 1 pound ground turkey (93% lean)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce (ensure no anchovies or alcohol; or use 1 tablespoon soy sauce mixed with 1 teaspoon honey)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
  • 1 cup frozen peas and carrots mix, thawed
  • For the topping:
  • 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk, warmed
  • 1/2 cup grated Parmesan cheese, plus extra for sprinkling
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg yolk

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until potatoes are fork-tender. Drain well.
  3. While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrots; cook for 5-6 minutes until softened and lightly golden. Add garlic and cook for 1 minute until fragrant.
  4. Add ground turkey to the skillet. Break it up with a wooden spoon and cook for 6-8 minutes until no longer pink. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Stir in tomato paste and flour; cook for 1 minute to coat the meat and vegetables. Pour in chicken broth and Worcestershire sauce, scraping up any browned bits. Add thyme and rosemary. Bring to a simmer and cook for 5 minutes until slightly thickened.
  6. Stir in the thawed peas and carrots. Taste and adjust seasoning. Remove from heat and set aside.
  7. Mash the drained potatoes with a potato masher or ricer until smooth. Add butter, warm milk, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the egg yolk until fully incorporated. Mash until creamy but do not overmix.
  8. Transfer the turkey mixture to a 9-inch pie dish or 8×8-inch baking dish, spreading evenly. Spoon the mashed potatoes over the top, spreading to the edges to seal. Use a fork to create ridges on the surface. Sprinkle with additional Parmesan if desired.
  9. Bake for 25-30 minutes, until the top is golden brown and the filling bubbles around the edges. If the top browns too quickly, cover loosely with foil.
  10. Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Notes

Storage: Cool completely, cover, and refrigerate for up to 3 days. Freeze for up to 2 months; thaw overnight in fridge before reheating. Reheating: Cover with foil and bake at 350°F (177°C) for 20-25 minutes, until heated through (internal temperature 165°F / 74°C). Microwave individual portions on high for 2-3 minutes, then crisp under broiler if desired. Note: This recipe contains no bacon, pork, or alcohol.

Nutrition

Keywords: turkey shepherd's pie, shepherd's pie recipe, healthy comfort food, ground turkey recipe, British dinner, Parmesan mashed potatoes, family meal, easy weeknight dinner, no pork, no alcohol

Find it online: https://gordonramsayeats.com/turkey-shepherds-pie-with-parmesan-mashed-potatoes/