Becca's Custom Turkey Shepherd's Pie

Becca's Custom Turkey Shepherd's Pie

Rebecca Sosa 0

"This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!"

Ingredients 1 h 5 m {{adjustedServings}} servings 273 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  2. Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  3. Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  4. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.
Tips & Tricks
Shortcut Shepherd's Pie

See how to make a shortcut shepherd’s pie with leftover beef.

Dad’s Leftover Turkey Pot Pie

See how to make a simple savory pot pie with veggies and leftover turkey meat.

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Reviews 37

  1. 49 Ratings


Ok so I don't know if I can really review this recipe because I TOTALLY changed it! LOL! But it still turned out really good because I used the recipe as a base. I skipped the crust to start. I used fresh green beans (steamed them for 5-7 minutes then threw them in the skillet with everything else), celery, carrots and towards the end of the skilleting, added most of a can of corn (so no zucchini or mushrooms - we don't like them). Otherwise, I did everything the same - I just added a little more thyme and also some Italian seasoning. I'd say the cheese layer is a must - it was so yummy. Oh and be careful not to make the potato topping too thick. Overall, fantastic meal that we both loved!!!!!!!


This recipe has become a staple at my house- and my family typically doesn't care for Shepherds Pie! It goes together easily and is just as good reheated. Thanks, Rebecca!

Cecilia Parkinson

This was delicious! And a great way to incorporate lots of garden veggies. I didn't bother with the pie crust, and I did mix in a teaspoon of chicken boullion into the meat mixture for extra flavor. I mixed all the veggies in with the meat - diced carrots, green beans (steamed for a bit first), diced zucchini. I sprinkled the top with paprika for a decorative touch. I will definitely make this again.