Shepherd’s pie is a casserole type dish that came from England. This comforting meal is typically made with ground lamb and a mix of vegetables, which is then covered in a layer of mashed potatoes before being baked. Shepherd’s pie is total comfort food. It is rich, flavorful, and gives you everything you need in a “one pot” meal.
My parents lived in England for a long period while attending college. My mother used to make us many of the recipes she learned while there. Shepherd’s pie was a dish she made often. Usually she whipped it up early in the morning before heading out to work, delaying the baking part until she came home. Then she would slide it into the oven and 35 minutes later, voila, a piping hot homemade meal fit for the Kings and Queens of England!
When made with ground beef, a shepherd’s pie gets transformed into a cottage pie. This recipe I’m sharing with you has been adapted from the traditional English recipe for Shepherd’s pie. This Shepherd’s pie is made with ground turkey, however, you can use any ground meat of your choosing, and it will be equally delicious and satisfying for any hungry belly.
The Peel ‘n Mash I used for this post can also be seen in my Apple Cider (With Video), where I used it to mash the apples. As you will see from that video, the masher has a long handle, making it ideal for projects like that where you will need to immerse it in a stock pot or slow cooker.
There are only a few steps to this Shepherd’s pie. While it is considered a one pot meal, you will need to use 1 pot, a pan, and a casserole dish! The pot or saucepan will be for your mashed potatoes, the other pan or dutch oven for the rest of the ingredients, and the casserole will be for the final bake.
Dice up your onion. Wash then peel your potatoes and carrots. I am excited to report that after being in a household with my busybody girls for a few months, this vegetable peeler and masher set has stayed together! As you can see, the peeler tucks away into the handle for convenience and safe keeping.
Fill a large saucepan with water, and make sure to leave room for adding your potatoes and to eliminate spill-overs once the water begins to boil.
Have your diced up carrots and onions ready and waiting!
In a dutch oven or a deep pan, put two tablespoons of olive oil and brown your meat. After browning your meat, set it aside. In the leftover drippings of the meat and oil, add your carrots and onion. Cook for a few minutes until the onion is translucent and the carrots begin to soften.
Meanwhile, dice up a couple of garlic cloves and some mushrooms.
Add them to your onions and carrots and saute for a couple of minutes.
Now you will add your ground turkey back into the pan with the sautéed veggies.
To this mixture you will add your herbs, pepper, Worcestershire sauce, and tomato paste.
Sprinkle the mixture with cornstarch before slowly pouring in your beef broth mixture. This is where you will add your frozen peas and corn. Do this right before you spread the mixture into your casserole dish so they won’t get overcooked. Yes, this Shepherd’s pie filling is looking hearty, comforting, and full of flavor!
Shepherd’s pie is not complete without a buttery layer of mashed potatoes! So on to the potatoes and the masher part of my Peel ‘n Mash! After draining your potatoes you will add in a splash of milk and butter.
Sprinkle on your salt and pepper and mash, mash, mash!
This masher was very gentle, and I noticed it would help prevent your potatoes from getting gluey, as it does not over mash. Being plastic, it won’t scratch the non-stick surfaces of your pans. And of course, that long handle came in handy again!
Once you have your desired mash, scoop the potatoes on top of your meat and veggie mixture. Then spread it out evenly to finish assembling your Shepherd’s pie.
Dot with butter before baking..
Once your Shepherd’s pie is baked you will sprinkle on some parsley and allow to cool for a bit before serving.
Turkey Shepherd’s Pie (Cottage Pie) Recipe
- 1/8 cup Olive Oil
- 1 lb. ground turkey
- 2 carrots
- 1 medium onion
- 1/2 cup of diced mushrooms
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 Tablespoon Tomato Paste
- 2 Tablespoons cornstarch
- 1.5 cups warm beef broth with one dissolved beef bouillon cube
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon oregano
- 1 teaspoon Rosemary
- 2 large russet potatoes
- 1/4 cup whole milk
- 5 Tablespoons butter (4 Tablespoons for mashed potatoes, 1 Tablespoon for topping)
- salt and pepper to taste
- 2 Tablespoons chopped Parsley
- Pre-heat oven to 350 degrees
- Fill a large saucepan with water and allow to boil. Add peeled and cut up potato chunks once boiling. Reduce heat to medium and cook until a fork easily pierces potato flesh, about 20 minutes.
- Meanwhile, in a dutch oven or deep saucepan heat 1/8 cup of olive oil then brown your ground turkey. Set aside.
- Dice up carrots and onion and add to the pan that has leftover drippings and oil from the meat. Saute until onions are translucent and carrots have softened, about 5 minutes.
- Add mushrooms and minced garlic. Cook for another couple of minutes before adding Rosemary, oregano, pepper, tomato paste, and Worcestershire.
- Sprinkle cornstarch and mix.
- Dissolve a bouillon cube in warm beef broth. Slowly pour over the meat and veggie mixture. If it is too thick add up to 1/2 cup of water, but keep in mind that the frozen peas and corn will add moisture. *Note: Do a quick taste for salt since you added the Worcestershire, bouillon and beef broth, which all have sodium. You should not need to add anymore salt to this mixture, however, if you like salty dishes, proceed at your own preference!
- Add frozen peas and corn.
- Remove mixture from heat and put into your casserole dish (Use a 9×9).
- Drain potatoes. Add butter, milk, salt, and pepper. Mash!
- Spread potatoes evenly over mixture.
- Dot with a cut up tablespoon of butter
- Bake for approx. 35 minutes.
- Let cool for a bit before serving.
- Make this dish your own by swapping out the turkey for ground or shredded beef.
- This is a great dish to make ahead. Do all steps until baking. Refrigerate assembled casserole until you are ready to bake. Add 10 minutes to your bake time if using this method.
- Use an herb infuser from Hutzler like the one I used in, The 6 Essential Herbs of Fall, when boiling your potatoes for extra flavor!
Special thanks to Hutzler Manufacturing for providing me with the Peel ‘n Mash! Check out the Peel ‘n Mash here – http://gourmac.com/peel-n-mash/.
*This post was done with sponsorship from Hutzler Manufacturing, Inc.