Turkey Shepherd’s Pie

This easy turkey shepherds pie recipe gets its rich flavor from tomato paste, Worcestershire sauce and chopped fresh rosemary. Before beginning this recipe, prepare a batch of garlic mashed potatoes and keep on hand. You’ll need this for topping the pie. 

A traditional recipe for shepherds pie calls for ground lamb, but we use ground turkey for a healthier turkey shepherds pie. For a chicken shepherds pie, use ground chicken, and for a shepherd’s pie beef version, use ground beef. 

Turkey Shepherd’s Pie



  • 2 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves minced garlic
  • 1 teaspoon minced fresh rosemary (plus a few sprigs for garnish)
  • 1 ½ lbs. ground turkey (may use beef or minced lamb)
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • ½ cup beef stock or broth
  • 2 cups green peas
  • 1 prepared batch garlic mashed potatoes
  • 4 tablespoons shredded Parmesan cheese


  1. Melt butter in a large saute pan over medium-high heat. Add diced onion, diced celery stalks, diced carrots and minced garlic.
  2. Saute until vegetables are softened somewhat, about 8-10 minutes. Stir in 1 teaspoon minced fresh rosemary, stir, and then add ground turkey.
  3. Cook turkey until browned.
  4. Next, stir in tomato paste, Worcestershire sauce and beef broth. Stir again, and then mix in the green peas.
  5. When most of the liquid has cooked off, spoon the mixture into four 16 ounces ramekins, leaving about 1 inch of space. (You can also use a standard 13x9 casserole dish for a family-style meal.)
  6. Top with the prepared garlic mashed potatoes and spread evenly.
  7. Garnish each ramekin serving with 1 tablespoon of grated Parmesan cheese. Or, if serving in a casserole dish, garnish the entire topping with desired amount of grated parmesan cheese.
  8. Bake in a preheated 375 F oven for approximately 30 minutes, or until the potato topping looks golden brown.
  9. Top each serving with a sprig of fresh rosemary and enjoy!

Recipe by Jason Hill / CookingSessions.com