Shepherd's Pie with Ground Turkey Recipe is a thrifty alternative to the classic shepherd pie recipe, which is made with ground lamb.
If you can find lamb, it’s rather pricey. And some people find lamb a bit greasy or gamey.
Instead, I make this gluten free shepherd’s pie with inexpensive lean ground turkey.
(I find that lean ground beef is almost as expensive as ground lamb these days.)
With the addition of a few secret ingredients, you’ll find that this shepherd’s pie is just as delicious as the traditional recipe!
Making a tasty Shepherd's Pie with Ground Turkey
My family gets excited when I serve this Shepherd's Pie with Ground Turkey for dinner.
However, when I was first coming up with this recipe I was concerned that the making a shepherd’s pie with ground turkey would lack flavor.
So I’ve jazzed up this quick and easy shepherd’s pie recipe with Worcestershire and steak sauce.
I’ve also added a secret ingredient – finely chopped Portobello mushrooms. So tasty!
Making a shepherd’s pie recipe with Portobello mushrooms
The mushrooms also added a terrific umami flavor, which my family raved about.
My husband even said, “Hun, you could sell that!” after eating my shepherd’s pie dinner.
And my teenage son thanked me for making it! Can you believe it?
The added Portobello mushrooms generated more servings and stretched my simple shepherds pie recipe into more portions.
This made me happy, since I had leftovers to dine on the next day for lunch or an after school snack.
Winner, winner Shepherd's Pie with Ground Turkey makes a delicious dinner!
Tips for making a gluten free shepherd’s pie
Broth and stock: If you’re gluten free or want to avoid ingredients like MSG, make sure to check the ingredient labels carefully on the vegetable stock or vegetable broth you’re buying when making this recipe.
I love using Massel, Bouillon Stock Powder - No MSG, Gluten-Free, Vegetable Flavour to make a quick batch of vegetable stock, especially when I forgot to pick some up at the store or just need a small amount.
Steak sauce: Same thing goes for the steak sauce – check those labels, especially those bargain store brands that tend to use fillers or cheaper ingredients.
Worcestershire sauce: Lea & Perrins Original Worcestershire Sauce is gluten free. However, if you have a seafood allergy, you should avoid it as it has anchovies. (I found this out from a friend who has severe allergies.)
I find that rice starch works just as well as corn starch if not better for thickening soups and gravies! But you can use corn starch if you prefer that.
More tips for making a quick and easy shepherd’s pie with ground turkey
Potatoes: If you hate peeling potatoes when making this simple shepherds pie recipe, use red potatoes instead of Russets. No need to peel.
Just wash, cut them into big chunks, and cook them for the mash. The red peels add a bit more fiber to the mash.
Peas & Carrots: If you don’t have time to defrost the peas and carrots on the countertop or microwave for this quick and easy shepherd pie.
Then add them as directed but cook until they’re heated through.
Mushrooms: Portobello mushrooms are just very large brown cremini. (Or a brown cremini is a juvenile Portobello!)
It’s just easier to chop up three large mushrooms than lots of smaller ones. And Portobello's have a richer flavor!
Garlic: I find using the minced garlic in jars you buy at the store is such a time saver. I find I’m no longer am throwing out dried and moldy garlic cloves, too.
Shepherd's Pie with Ground Turkey Recipe
- 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
Originally published on April 13, 2016 and March 14, 2017. Updated with new pictures and information.