Sheppard’s Pie
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1½ pounds potatoes, such as russet, peeled and cubed
  • ¼ cup sour cream
  • ¼ cup milk
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 1 tablespoons cornstarch
  • 1 cup chicken broth
  • 1 ½ tablespoons Worcestershire sauce
  • ½ tsp chopped fresh thyme
  • Dash of hot sauce (optional)
  • ½ cup frozen peas
  • ¼ cup shredded cheddar cheese
  • 2 tablespoons fresh chopped parsley
  1. Preheat broiler to high.
  2. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and mash in a large bowl. Add sour cream and milk, mashing until potatoes are smooth. Season with salt and pepper. Cover with foil to keep warm.
  3. While potatoes are boiling, heat oil in a large skillet over medium high heat. Add in turkey and season with salt and pepper. Brown meat for about 3 minutes, breaking apart with a spatula while cooking. Add chopped carrot and onion to the meat and cook 5 to 7 minutes, or until meat is fully cooked, stirring frequently.
  4. In a second small bowl whisk ½ cup of chicken broth with cornstarch. Pour the cornstarch mixture into the pan with meat and veggies. Stir in remaining broth and Worcestershire sauce. Allow mixture to thicken for about a minute, then stir in peas.
  5. Pour meat and veggie mixture into a casserole dish. Spoon potatoes over meat spreading with a spatula to create an even layer. Top potatoes with cheese then broil (about 6 inches from heat) for 5 minutes or until potatoes are lightly browned. Top with fresh chopped parsley and serve.
Recipe by The Marvelous Misadventures of a Foodie at