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Turkey Shepherd's Pie with Mixed Vegetables & Parmesan Potatoes
- 30 min
- 2–6 servings
- 653 kcal / serving
- ★ 4.3 on Mealime
A comforting turkey shepherd's pie with a creamy-parmesan potato topping and a savory veggie-speckled filling. It comes together quickly for a weekday dinner and yields a cozy, satisfying forkful each time.
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Ingredients
- 1 mediumcarrot
- 10 fl ozchicken or vegetable broth
- ¼ cupfrozen corn
- ¼ cupfrozen peas
- 2 clovesgarlic
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- ½ ozParmesan cheese
- 1 tbsptomato paste
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- carrots
- yellow onions
From the pantry: all-purpose flour, black pepper, butter, unsalted, extra virgin olive oil, garlic powder, rosemary, dried, salt, thyme, dried, Worcestershire sauce
Cookware
baking dish · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · nonstick skillet · oven mitts · potato masher · spatula · stirring spoon · vegetable peeler
Directions
- Rinse and dry all fresh produce, then prep the potatoes and vegetables as directed.
- Boil the peeled potatoes in a covered pot until they are fork-tender, then drain and return them to the warm pan.
- Finely chop the onion and carrot, and set aside.
- Sauté the carrot and onion in a lightly oiled skillet over medium heat until softened, about 3 to 4 minutes.
- Mince the parsley stems, chop the leaves, and keep them handy for the filling.
- Crumble the turkey into the skillet, season with half the parsley and the dried herbs, and cook until browned, about 6 to 8 minutes.
- Heat the oven broiler to high and prepare to finish the top with the cheese.
- Stir Worcestershire and minced garlic into the skillet, cooking briefly, then add flour and tomato paste; whisk, add broth and frozen corn and peas, and simmer a few minutes until slightly thickened.
- Mash the potatoes with butter, a splash of broth, garlic powder, and salt until smooth, then fold in the grated Parmesan.
- Spread the turkey mixture into a small baking dish, top evenly with the mashed potatoes, and sprinkle with remaining Parmesan. Broil 2–3 minutes until the cheese bronzes lightly.
- Garnish with the remaining parsley, portion onto plates, and serve.
Two tips
- Prep the potatoes up to the mashing stage earlier in the day and refrigerate for faster finishing. Leftovers reheat well in a skillet.
- Swap in a bit of Worcestershire sauce for extra depth if you like, or serve with an additional pinch of dried thyme on top for a fragrant finish.
Nutrition per serving
- Calories
- 653 kcal
- Protein
- 46 g
- Carbs
- 55 g
- Fat
- 29 g
- Fiber
- 9 g
- Sodium
- 293 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.