Shepherd's Pie with Turkey and Gravy
Shepherd's Pie with Turkey and Gravy
Ingredients
For the Turkey Filling
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely chopped
- 1/2 cup carrots, finely diced
- 1 cup frozen peas and corn blend
- 10 1/2 ounces cream of mushroom soup, or 1 can
- 1 packet brown gravy mix
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded, optional
Instructions
- 1
Prepare Potatoes: Place peeled and quartered Russet potatoes in a large pot. Cover with cold water by 1 inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
Mash Potatoes: Return drained potatoes to the hot pot. Add butter, warm milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Set aside.
⏱️ 5 min
- 3
Brown Turkey: While potatoes are cooking, heat olive oil in a large oven-safe skillet (or Dutch oven) over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
⏱️ 8 min
- 4
Sauté Vegetables: Add chopped yellow onion and diced carrots to the skillet with the turkey. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Prepare Gravy and Combine Filling: Stir in the frozen peas and corn blend, cream of mushroom soup, Worcestershire sauce, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a separate small bowl, whisk the brown gravy mix with 1 cup water until smooth, then add to the skillet. Bring the mixture to a simmer, stirring occasionally, and cook for 5 minutes to allow flavors to meld and gravy to thicken slightly.
⏱️ 8 min
- 6
Assemble Pie: Preheat oven to 375°F. Spread the turkey filling evenly in the bottom of the oven-safe skillet (or transfer to a 9x13 inch baking dish if not using an oven-safe skillet). Carefully spread the mashed potato topping over the turkey filling, ensuring it covers the entire surface. If using, sprinkle shredded cheddar cheese evenly over the mashed potatoes.
⏱️ 5 min•🌡️ 375
- 7
Bake: Place the skillet or baking dish on a baking sheet (to catch any potential drips). Bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is lightly golden brown. For a deeper golden crust, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 8
Rest and Serve: Remove from oven and let rest for 5-10 minutes before serving. This allows the filling to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Shepherd's Pie with Turkey and Gravy
Ingredients
For the Turkey Filling
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1/2 cup yellow onion, finely chopped
- 1/2 cup carrots, finely diced
- 1 cup frozen peas and corn blend
- 10 1/2 ounces cream of mushroom soup, or 1 can
- 1 packet brown gravy mix
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mashed Potato Topping
- 2 pounds Russet potatoes, peeled and quartered
- 1/4 cup butter, unsalted
- 1/2 cup milk, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded, optional
Instructions
- 1
Prepare Potatoes: Place peeled and quartered Russet potatoes in a large pot. Cover with cold water by 1 inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
Mash Potatoes: Return drained potatoes to the hot pot. Add butter, warm milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Set aside.
⏱️ 5 min - 3
Brown Turkey: While potatoes are cooking, heat olive oil in a large oven-safe skillet (or Dutch oven) over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
⏱️ 8 min - 4
Sauté Vegetables: Add chopped yellow onion and diced carrots to the skillet with the turkey. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 5
Prepare Gravy and Combine Filling: Stir in the frozen peas and corn blend, cream of mushroom soup, Worcestershire sauce, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a separate small bowl, whisk the brown gravy mix with 1 cup water until smooth, then add to the skillet. Bring the mixture to a simmer, stirring occasionally, and cook for 5 minutes to allow flavors to meld and gravy to thicken slightly.
⏱️ 8 min - 6
Assemble Pie: Preheat oven to 375°F. Spread the turkey filling evenly in the bottom of the oven-safe skillet (or transfer to a 9x13 inch baking dish if not using an oven-safe skillet). Carefully spread the mashed potato topping over the turkey filling, ensuring it covers the entire surface. If using, sprinkle shredded cheddar cheese evenly over the mashed potatoes.
⏱️ 5 min•🌡️ 375 - 7
Bake: Place the skillet or baking dish on a baking sheet (to catch any potential drips). Bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is lightly golden brown. For a deeper golden crust, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 8
Rest and Serve: Remove from oven and let rest for 5-10 minutes before serving. This allows the filling to set slightly.
⏱️ 10 min