Ground Turkey Shepherd's Pie (Thanksgiving Dinner Shortcut!)
Thanksgiving dinner without a big ordeal! Ground turkey, vegetables, and savory gravy are topped with creamy mashed potatoes and cranberry sauce, then baked until bubbling for an easy, cozy Thanksgiving-inspired dinner. It's make-ahead and freezer-friendly, perfect if you're cooking for one or a small family.
Equipment
- large skillet to cook the filling
- 9 x 12 inch baking dish to bake the pie
- 9 x 9 inch baking dish optional - if baking 2 portions separately (Souper Cubes method)
- 2 cup Souper Cubes optional - to make-ahead and freeze
- medium pot to cook the potatoes
Ingredients
For the turkey filling
- Avocado or cooking oil spray to brown the turkey
- 454 grams ground turkey
- 1 tablespoon butter or olive oil
- 1 large onion diced
- 200 grams mushrooms diced
- 1 stalk celery diced
- 1 large carrot grated
- 1 teaspoon salt plus more to taste
- ground black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ¼ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 500 milliliters chicken or turkey stock low sodium if store-bought
- 135 grams frozen peas
For the cranberry blobs
- 175 milliliters whole-berry cranberry sauce divided into 6 spoonfuls (one per portion)
For the mashed potato topping
- 1 kilogram Yukon Gold or russet potatoes peeled and cut into 1-inch chunks
- 100 grams plain Balkan-style yogurt not Greek yogurt
- 1 teaspoons salt plus more to taste
- A splash of milk if needed
- Avocado oil spray or a bit of melted butter, to help the potatoes brown.
Instructions
- Preheat the oven to 425°F (220°C).
Start the potatoes
- Peel the potatoes and chop them into roughly one inch chunks. Put the potatoes in a medium pot and add cold water halfway up the potatoes. Cover, bring to a boil, then reduce the heat and simmer for 15–20 minutes, until easily pierced with a fork. Drain well and let them steam dry for 1–2 minutes.
Make the turkey filling
- Meanwhile, heat a wide skillet over medium-high heat, spray with avocado oil or cooking spray, add the ground turkey and flatten it out to brown. Once browned on one side, break the turkey into smaller pieces.
- Add the butter to the turkey skillet, and add the onion, celery, carrots, and mushrooms and cook for 5-7 minutes, stirring occasionally, until softened.
- Stir in 1 teaspoon of the salt, the garlic powder, poultry seasoning, black pepper, and thyme. Sprinkle in the flour and cook, stirring, for 1 minute. Gradually stir in the stock, scraping up any bits from the bottom of the pan. Simmer for 5–10 minutes, until the gravy thickens. Stir in the frozen peas, taste, and adjust the seasoning. Turn off the heat, cover, and let sit for 5–10 minutes.
Mash the potatoes
- Mash the drained potatoes with the yogurt and remaining 1 teaspoon salt. Add a small splash of milk if needed to make them easy to spread. Taste and adjust the seasoning.
Assemble the pie
- Transfer the filling to a 9 x 12-inch baking dish (or 9 x 9-inch + two 2-cup Souper Cubes). Spoon 6 evenly-spaced dollops of cranberry sauce over the filling, one for each portion.
- Top with the mashed potatoes and gently spread them to the edges. Rough up the top with a fork, or leave it smooth. (Or get really fancy and use a piping bag!) Spray the top with a bit of avocado oil or a little brushing of butter to help brown the potatoes.
Bake
- Bake the pie for about 30 minutes, until bubbling around the edges and lightly browned on top. The center of the filling should reach 165°F (74°C).
- Let the pie rest for at least 10 minutes before serving.
Notes
- Cranberry sauce: Canned whole-berry cranberry sauce works well. Add as much or as little as you like, in dollops between the turkey filling and mashed potatoes.
- Mashed potatoes: Use your favorite mashed potato recipe instead if you prefer. Leftover mashed potatoes work too, you’ll need roughly 4 cups. Warm them slightly if they’re too firm to spread.
- Optional: Sometimes I sprinkle a bit of paprika over the potatoes before baking, and/or finish with fresh parsley after baking.
- Baking dishes: You can divide the pie between smaller dishes instead of using one large dish. A 9 × 9-inch dish plus two 2-cup portions works well if you want to freeze some for later. Only bake in containers rated for oven use, and adjust the baking time for smaller portions. If your skillet or dish is very full, set it on a baking sheet to catch any bubbling gravy.
- Make ahead: Assemble the pie in advance and bake within two days. A chilled pie will need extra baking time. Cover loosely with foil if the top browns before the center reaches 165°F (74°C).
- Storage and reheating: Refrigerate leftovers within 2 hours in shallow containers and use within 4 days. Reheat in the microwave or in an oven-safe dish at 350°F (175°C), covered, until the center reaches 165°F (74°C).
- Freezing: Freeze well-chilled portions before or after baking for up to 3 months for best quality. If using Souper Cubes, freeze until solid, then transfer the portions to a labeled freezer bag. Thaw overnight in the fridge when possible. Transfer to a suitable baking or reheating dish and heat until the center reaches 165°F (74°C).
Nutrition
Calories: 360.6kcalCarbohydrates: 55.3gProtein: 26.6gFat: 5.1gSaturated Fat: 2.3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.3gTrans Fat: 0.1gCholesterol: 49.5mgSodium: 921.4mgPotassium: 1283.2mgFiber: 6.1gSugar: 15.4gVitamin A: 4198.1IUVitamin C: 39mgCalcium: 76.8mgIron: 3.1mg
Tried this recipe?Let us know how it was!