Turkey & Mushroom Shepherd’s Pie

One of my sister’s favourite meals when we were kids (which she’s still pretty fond of now) was Shepherd’s Pie. Everyone has their own way of making it, and I know traditionally it was made with lamb – which makes sense, given it’s called Shepherd’s Pie. My mom always made it with ground beef, canned corn, and mashed potatoes. We didn’t have it often, because my dad wasn’t a big fan, but when we did, you’d better believe us kids cleaned our plates. We also had this horrible habit of eating it with ketchup, and we would always mix the whole thing up so it looked like a pile of slop on our plates. I’m pretty sure we just did it to be gross, but it really was an efficient way of distributing the ketchup evenly throughout the dish.

As an adult, I still enjoy me a good Shepherd’s Pie. But my palate has matured, and I’ve tried out a variety of flavours and ingredients in my attempt to come up with a recipe or method. I think I’ve finally come up with a good guideline for a Shepherd’s Pie. I call it a guideline, because I tend to not bother measuring what I put in every time I make it, and will add or substitute things depending on what I have around the house. Let’s be honest – unless you are baking, which is very scientific in it’s measurements, you don’t have to always be so precise. Let those creative juices flow!


I found myself with some ground turkey in the freezer (thanks Costco!), and was trying to decide on a good Sunday night supper. After taking stock of the veggies in my kitchen, I realized I had all the makings of Shepherd’s Pie, so on the weekly menu plan it went! Now, I don’t want you to think Shepherd’s Pie is a time consuming meal to make, because it definitely doesn’t have to be. You can totally make it as a week night meal if you are organized. There is little chopping/prep involved. But I tend to be a little haphazard in the kitchen, and everything I make takes me longer than it should, so I always plan these sorts of things for weekends. The plus side? Lunches are made for the week because there are leftovers!

The great thing about this meal is it is just chocked full of veggies – there are onions and mushroom in with the turkey mixture, carrots, corn and peas layered in the centre, and creamy potatoes on top. It’s colourful, nutritious, and tastes pretty damn awesome if you ask me. What’s not to like about Shepherd’s Pie?


Turkey & Mushroom Shepherd’s Pie

serves 8

This is a delicious twist on the traditional Shepherd’s Pie, using ground turkey and mushrooms instead of beef or lamb to create a leaner dish. You definitely get your veggies in with carrots, peas, and corn, all topped with a creamy potato topping. It’s a full meal deal all in one pan – and the leftovers make packing lunch easy the next day!


  • 2 1/2 lbs potatoes, peeled and cubed
  • 1/2 c milk
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 lb (454 g) ground turkey
  • 300 g mushrooms, sliced
  • 1/4 c ketchup
  • 2 tsp soy sauce
  • 2 tsp worchestshire sauce
  • 2 carrots, peeled and diced
  • 1 cup corn, fresh or frozen
  • 1 cup peas, fresh or frozen


1. Preheat oven to 375 degrees F.

2. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook until just tender, approximately 10 min. Drain, return to pot, and mash with milk and butter. Set aside.

3. While the potatoes are cooking, heat a large skillet over medium heat. Add olive oil, onions, and garlic. Sauté for 2 – 3 minutes, until softened.

4. Add ground turkey and mushrooms to skillet, and sauté until turkey is fully cooked, Break up any large pieces with spoon.

5. Add ketchup, soy sauce, and worchestshire sauce to turkey mixture, stirring until combined. If mixture seems to dry, add a little more ketchup. Remove from heat, and layer into the bottom of a 9 x 13” pan.

6. Layer carrots, corn, and peas evenly over the turkey mixture. Then top with mashed potatoes, ensuring they are spread to the edge around the pan.

7. Bake in oven for 25 – 30 minutes, until the top has formed a crust, and the sauce is just bubbling up the sides of the dish. Allow to sit for 5 – 10 minutes before cutting and serving.


Note: I like to use Yukon gold potatoes, but you can use any potato you have on hand. I also happened to have some parsley around when I made this, so I stirred it in to my mashed potatoes. Feel free to experiment with other herbs, and use whatever veggies you have on hand.


Did you know that March is Nutrition Month? The theme this year in Canada is “Simply Cook and Enjoy”. Totally speaks to my own philosophy when it comes to food and nutrition. Why not take some time to plan out some easy, nutritious, and delicious meals to cook at home and enjoy with your family and friends? Watch for recipes, tips, and other information all month on Facebook and Twitter from RD’s across the country – we’ll be using the hashtag #nutritionmonth. Happy Cooking!

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Categories: Dinner, Nutrition Month, Recipe


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