Becca's Custom Turkey Shepherd's Pie

Becca's Custom Turkey Shepherd's Pie

35 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Rebecca Sosa
Recipe by  Rebecca Sosa

“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!”

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Adjust Servings

Original recipe yields 2 - 9 inch pies



  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.

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Reviews (35)

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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!



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.

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Turkey Pot Pie II


next recipe:

Tasty Shepherd's Pie with Mashed Cauliflower and Ground Turkey