Shepherd'S Pie Recipe

Name: Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large russet potatoes, peeled and cut into 3-inch pieces; 3 tablespoon(s) half-and-half; 2 tablespoon(s) extra-virgin olive oil; 3 small carrots, peeled and chopped; 1 cup(s) frozen pearl onions; 1 pound(s) lean ground turkey; 1 tablespoon(s) all-purpose flour; 1 cup(s) frozen peas; 2 1/2 teaspoon(s) chopped rosemary; Salt, to taste; Freshly ground pepper, to taste; 3/4 cup(s) low-sodium chicken broth; Leftover Roasted Celery Root, Celery, Onions, and Bacon

Servings: persons

2 large russet potatoes, peeled and cut into 3-inch pieces
3 tablespoon(s) half-and-half
2 tablespoon(s) extra-virgin olive oil
3 small carrots, peeled and chopped
1 cup(s) frozen pearl onions
1 pound(s) lean ground turkey
1 tablespoon(s) all-purpose flour
1 cup(s) frozen peas
2 1/2 teaspoon(s) chopped rosemary
Salt, to taste
Freshly ground pepper, to taste
3/4 cup(s) low-sodium chicken broth
Leftover Roasted Celery Root, Celery, Onions, and Bacon

1
1.Place potatoes in a medium pot, cover with salted cold water, and boil over medium-high heat until tender, 20 to 25 minutes. Drain and lightly mash potatoes with half-and-half. Cover to keep warm and set aside.
2
2.Meanwhile, preheat oven to 400u00b0F. Heat extra-virgin olive oil in a large frying pan over medium heat. Add carrots and frozen pearl onions and cook until soft, about 5 minutes.
3
3.Add ground turkey and cook until browned, about 6 minutes.
4
4.Stir in all-purpose flour and cook 3 more minutes.
5
5.Add frozen peas, rosemary, salt, freshly ground pepper, and chicken broth and bring to a simmer. Cook until slightly thickened, about 5 minutes, then transfer to a 9- to 10-inch deep-dish pie pan.
6
6.Pulse leftover Roasted Celery Root, Celery, Onions, and Bacon mixture in a food processor until chunky, then mix into mashed potatoes. Season with salt and pepper. Spread atop turkey mixture. Transfer to oven and bake until golden and heated through, about 25 minutes.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large russet potatoes, peeled and cut into 3-inch pieces, 3 tablespoon(s) half-and-half, 2 tablespoon(s) extra-virgin olive oil, 3 small carrots, peeled and chopped, and more.

Yes, Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions