Turkey · British · 30 min
Turkey Shepherd's Pie with Mixed Vegetables & Parmesan Potatoes
- 30 min
- 2–6 servings
- 653 kcal / serving
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.
Free on iPhone · servings scaled, grocery list written for you.
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 2 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumyellow onion
- 2 mediumyellow potatoes
- carrots
- yellow onions
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- ½ ozParmesan cheese
Frozen
- ¼ cupfrozen corn
- ¼ cupfrozen peas
Pantry & dry goods
- 10 fl ozchicken or vegetable broth
- 1 tbsptomato paste
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| chicken or vegetable broth | 10 fl oz | 20 fl oz | 30 fl oz |
| frozen corn | ¼ cup | ½ cup | ¾ cup |
| frozen peas | ¼ cup | ½ cup | ¾ cup |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| tomato paste | 1 tbsp | 2 tbsp | 3 tbsp |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| yellow potatoes | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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 follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.