Turkey Shepherds Pie Classic (Printable)

Lean turkey and creamy cauliflower-potato mash combine for a light, comforting main dish.

# What You'll Need:

→ Mash Topping

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste

→ Turkey Filling

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste

# How to Cook:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cauliflower, cook until tender, approximately 12 to 15 minutes. Drain well.
03 - Mash potatoes and cauliflower with cream cheese, milk, olive oil, salt, and pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes until softened.
05 - Stir in garlic and cook 1 minute. Add ground turkey, cooking until browned and cooked through, approximately 6 minutes, breaking up meat as it cooks. Stir in thyme, rosemary, smoked paprika, and tomato paste; cook for 1 minute.
06 - Add peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer 5 minutes until mixture thickens slightly.
07 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly over filling.
08 - Bake for 20 minutes, or until topping is lightly golden and filling is bubbling.
09 - Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent while keeping you satisfied without the heaviness of traditional versions.
  • Ground turkey browns quickly and absorbs all those savory herbs in a way that makes the whole kitchen smell incredible.
  • The cauliflower-potato mash is a quiet genius move that no one notices until you tell them, then they always ask for the secret.
02 -
  • Don't skip draining the potatoes and cauliflower well—moisture is the enemy of a good mash, and it'll make your finished pie watery instead of creamy.
  • The Worcestershire sauce is doing heavy lifting flavor-wise, so don't skip it or reduce it thinking you're lightening things up—it's what makes people say this tastes restaurant-quality.
03 -
  • Make the mash while the filling simmers so you're not standing around, and this timing creates a natural flow that feels effortless.
  • If you have leftovers, this reheats beautifully in a 350°F oven covered with foil for about 15 minutes—the flavors actually deepen overnight.
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