Turkey Shepherd's Pie

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 1 hr 5 min
  • Active: 20 min


2 tablespoons vegetable oil

1 yellow onion, chopped 

1 clove garlic, minced 

2 pounds dark and white meat ground turkey, 85% lean 

1 1/2 teaspoons kosher salt 

1 teaspoon paprika 

1/2 teaspoon garlic powder 

1 cup leftover gravy 

1/2 cup frozen corn, thawed 

1/2 cup frozen baby lima beans, thawed 

2 tablespoons chopped fresh flat-leaf parsley 

1 tablespoon Worcestershire sauce 

1 teaspoon hot sauce 

4 cups mashed potatoes 

1 cup shredded Monterrey Jack cheese 

2 large eggs, lightly beaten 


  1. Preheat the oven to 400 degrees F.
  2. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
  3. While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.
Let's Get Cooking!

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8 Reviews


Yum! As others did I used my leftover Thanksgiving turkey meat, gravy and potatoes.  Such a great way to use them up and it tasted delicious.  I didn't have lima beans so I used peas but I think you could throw in whatever veggies you have on hand.  Thanks Valerie! 

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