My family gets excited when I serve shepherd’s pie for dinner. However, it’s not exactly a classic shepherd pie recipe I’m cooking up as that’s made with ground lamb, which is rather pricey. Usually, I cook shepherd’s pie with lean ground sirloin, but that’s almost as expensive as ground lamb these days! So now, I've switched to lean ground turkey, since it’s less than half the price of ground beef.
Unfortunately, lean ground turkey can somewhat boring tasting. Luckily, my Easy Shepherd’s Pie is not only is spiced up with Worcestershire and steak sauce, but a special secret ingredient – finely chopped Portobello mushrooms!
When I chose to make my shepherds pie recipe with ground turkey, I knew not only would the chopped Portobello mushrooms bulk up the ground meat, the mushrooms would also add a terrific umami flavor, which my family raved about. My husband even said, “Hun, you could sell that!” after eating my Easy Shepherd’s Pie with Ground Turkey and Portobello Mushrooms. And my teenage son thanked me for making it!
The added Portobello mushrooms generated more servings and stretched my simple shepherds pie recipe into more portions, which made my family even happier as there were more leftovers to dine on the next day! Winner, winner Easy Shepherd’s Pie with Ground Turkey and Portobello Mushrooms is for dinner!
How to become a mushroom Blenditarian
Do you love mushrooms? I do, and use them frequently on everything from salads and in dishes like stir fries and omelets. But have you thought about becoming a mushroom Blenditarian and blending chopped mushrooms with ground meat like I did in my easy shepherd pie recipe to create more delicious, nutritious and sustainable meals?
Also, blending mushrooms with ground turkey added a generous serving of vegetables to my easy shepherd pie recipe (my kids didn’t even notice!) and provided important nutrients like vitamin D, B vitamins, antioxidants, and potassium.
Learn more about becoming a Blenditarian and finding ways to use mushrooms in your cooking at The Blend.
This Mama’s tips for Easy Shepherd’s Pie with Ground Turkey and Portobello Mushrooms
- If you hate peeling potatoes, use red potatoes instead of Russets. No need to peel. Just wash, cut them into big chunks, and cook them for the mash.
- If you don’t have time to defrost the peas and carrots on the countertop or microwave, add them as directed but cook until they’re heated through.
- Portobello mushrooms are just very large brown crimini. (Or a brown crimini is a juvenile Portobello!) It’s just easier to chop up three large mushrooms than lots of smaller ones. And Portobellos have a richer flavor!
- If you have to avoid corn based products and are looking for rice starch, you can find it at Asian markets. I use both and find that rice starch works just as well as corn starch if not better!
- If you are gluten free or want to avoid ingredients like MSG, make sure to check the ingredient labels on the vegetable stock you are buying. Not all vegetable stock or broth is gluten free or MSG free. Same thing goes for the steak sauce.
Easy Shepherd’s Pie with Ground Turkey and Portobello Mushrooms
- 2 pounds Russet potatoes, washed and peeled
- 2 1/2 cups gluten free vegetable stock, divided
- 3 tablespoons butter or buttery spread plus extra for topping
- 1 pound lean ground turkey
- 3 (3 ounce) Portobello mushrooms, finely chopped
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 3 tablespoons rice or corn starch
- 2 (12 ounce) bags frozen peas and carrots, defrosted
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons steak sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cut potatoes into large chunks. Place into a large pot and cover with water. Bring to a boil and cook until tender. Drain potatoes. Mash potatoes with 1/2 cup vegetable stock and 3 tablespoons butter or spread until fluffy. Cover and set aside.
- Preheat oven to 350 degrees F.
- In a large bowl, combine chopped mushroom and ground turkey using hands to thoroughly mix ingredients. Set aside.
- Heat a large skillet over medium high heat. Add olive oil and diced onion. Cook until onion starts to brown at edges, about 3 minutes. Add mushroom and turkey blend, using edge of spoon to break up mushroom-meat blend. Cook until completely browned then remove from stove top and set aside.
- In a small bowl, mix 3 tablespoons rice or starch with 3 tablespoons of vegetable stock until thoroughly mixed.
- In a skillet on medium high heat add stock, peas and carrots, minced garlic, Worcestershire sauce, steak sauce, salt, and pepper. Then add the starch and broth mixture. Stir until the broth thickens.
- Add the browned mushroom-meat blend and onion mixture to the pan. Mix and keep at a simmer. Cook until thickened. Remove from heat.
- Pour vegetable and meat mixture into a baking dish. Carefully spoon mashed potato over mixture.
- Place small chunks of butter or spread on the mashed potatoes. Then place baking dish on a baking sheet in case of any spill overs.
- Bake 30 minutes at 350 degrees until mashed potatoes are golden.
- Remove shepherd's pie from oven and let sit for 5 to 10 minutes before slicing and serving.
- Serving size: 1/8 of pie
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.