Our Ground Turkey Shepherd’s Pie is savory, yet healthy comfort food that will give you all the cozy vibes. The rich-tasting turkey vegetable filling is baked with irresistible creamy mashed potatoes on top until they are golden and delicious. Serve it for a Sunday Supper or make it ahead for a weeknight dinner.
Place the potatoes in a medium saucepan and cover them with cold water. Add salt and bring the water to a boil. Once it’s boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender.
Drain the potatoes thoroughly and return them to the saucepan. Add milk, butter, salt, and mash with a potato masher until they’re smooth. Cover the mixture and keep it warm.
Meanwhile, heat oil in a large heavy skillet and add the turkey, garlic, and onions. Cook, breaking up any large chunks with a wooden spoon until it’s no longer pink and the onion starts to soften. Add mushrooms and salt. Cook, stirring often until the vegetables are softened.
Stir in broth, ketchup, and Worcestershire into the turkey mixture. Bring it to a simmer while stirring often. In a small dish, stir the remaining broth with cornstarch to create a slurry. Stir the slurry into the simmering turkey mixture while stirring constantly. Cook, stirring until the sauce is thickened and reduced.
Stir in the corn, peas, and carrots, and remove the skillet from the heat. The carryover heat will defrost the veg, and then it will bake- so there is no need to defrost the peas and carrots.
Pour the turkey filling into the casserole dish spreading evenly. Then dollop the mashed potatoes over the pie filling and gently spread it out. Sprinkle the top with paprika and pepper if desired.