Shepherd’s Pie with Ground Turkey

So during my last week in San Diego I was left with arduous task of sorting food. What could I give away to friends? What (if anything!) could be stored? What could I use before I left? What would (sadly) need to be pitched.

This meal actually started out as just an attempt to use up remaining perishable foods and it turned into something much more memorable. Warm and comforting. Rich and filling. As an added bonus, I really appreciated having the left overs in a time that may have otherwise been filled with fast food, as I did all of my last minute packing and moving.

Ingredients

2 Tbsp olive oil
1 medium carrot, diced
1 celery stalk, diced
1 clove garlic, minced or pressed
1/2 small-medium onion, diced
2 tsp fresh rosemary, finely chopped*
1 tsp fresh thyme, finely chopped
Kosher salt to taste
1 lb ground turkey**
3/4 cup frozen vegetables, I used lima beans, corn, and peas
1/2 tsp pepper
pinch (~1/4 tsp) nutmeg
1 cup chicken broth
2 Tbsp corn starch
2 Tbsp cold water
1/2 cup milk
1 1/2-2 cups mashed potatoes***

* I think that the fresh herbs were what really made this dish shine. You can substitute dry if you need to (adjusting the amounts since dry herbs have a more concentrated flavor) but if you have access to fresh, use them!
**Typically Shepherd’s Pie is made with beef or lamb, but turkey is what I had on hand.
***I had leftover mashed potatoes, but I would guess 4-5 medium or 3-4 large potatoes for this amount of meat, mashed anyway you like, in my case with s&p, garlic, butter, milk, and sour cream.

Directions

Preheat oven to 375.

Heat olive oil in a large skillet or dutch oven over medium-high heat. Add the onion, celery, garlic, and carrots and cook for 3-4 minutes, or until the onions are tender, stirring occasionally.

• Add the fresh rosemary and thyme cook until fragrant, about 30 seconds.
• Add the ground turkey, season with salt, pepper and nutmeg, then cook until the meat has browned and starts to stick to the bottom of the pan. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
• Add the frozen vegetables and bring to a simmer. While the broth is coming to a simmer, whisk together the corn starch and cold water then stir into the simmering broth. Cook for 1 minute or until it starts to thicken then reduce the heat to medium-low, add the milk and cook for another minute.

If you were using a skillet, carefully transfer the contents of the skillet to a baking dish, other wise just make sure the mixture is evenly distributed around the bottom of the dutch oven. Carefully spread the mashed potatoes over the mixture (I found it was easiest to drop heaping spoonfuls all over then use the back of the spoon to “meld” the heaps together). Place the baking dish or dutch oven in preheated oven and cook for 15 minutes, then turn oven to broil and cook for an additional 3-4 minutes or until the peaks of the potatoes start to turn golden brown.

Sunny Side Up original recipe, inspired by the many Shepherd’s Pie I’ve eaten throughout my life

A Brief History of Shepherd’s Pie

Shepherd’s Pie is a classic comfort food with a rich history that dates back to 18th-century Britain and Ireland. Traditionally made with minced lamb or mutton and a topping of mashed potatoes, it was a dish born out of practicality and frugality. Shepherd’s Pie was designed as a way to use up leftover roasted meat, combined with vegetables and topped with potatoes, which were an affordable staple at the time. The name “Shepherd’s Pie” is believed to refer to the shepherds who primarily herded sheep, making lamb the key ingredient in the original recipe.

As the dish traveled across cultures and continents, its recipe evolved to incorporate other ingredients. In modern kitchens, variations like shepherd’s pie with ground turkey have gained popularity as a lighter, leaner alternative to the traditional lamb-based dish. Ground turkey offers a lower-fat option while still delivering a hearty and satisfying meal that’s perfect for weeknight dinners or family gatherings.

Shepherd’s Pie with Ground Turkey in Modern Times

The introduction of ground turkey into the recipe reflects contemporary cooking trends that prioritize health-conscious choices without sacrificing flavor. Turkey’s mild taste makes it an ideal canvas for the savory spices and rich flavors of a traditional shepherd’s pie. The lean protein also complements the hearty mix of vegetables and the creamy mashed potato topping, making shepherd’s pie with ground turkey a balanced meal that appeals to a wide audience.

This modern adaptation retains the essence of the original dish while catering to today’s dietary preferences. Whether you’re looking to cut down on red meat, reduce calories, or simply explore a new twist on a classic favorite, shepherd’s pie with ground turkey offers a delicious solution.

Fun Fact: Cottage Pie vs. Shepherd’s Pie

Did you know there’s a distinction between “Cottage Pie” and “Shepherd’s Pie”? While both are similar, “Cottage Pie” typically refers to a version made with beef, whereas “Shepherd’s Pie” traditionally uses lamb. However, in contemporary cuisine, the term Shepherd’s Pie is often used interchangeably, especially for variations like shepherd’s pie with ground turkey that deviate from the traditional lamb filling.

Why You Should Try Shepherd’s Pie with Ground Turkey

For those looking to embrace the flavors of a classic Shepherd’s Pie with a healthier spin, ground turkey is the perfect choice. Its versatility allows you to experiment with seasonings, add your favorite vegetables, or even incorporate mashed sweet potatoes for a twist. By swapping lamb for turkey, you can enjoy all the comfort and heartiness of this timeless dish with fewer calories and a lighter texture.

Whether you’re a history enthusiast curious about its origins or a home cook looking to modernize a classic recipe, shepherd’s pie with ground turkey is a delicious way to celebrate a dish that has stood the test of time.