Winter Vegetable Shepherd’S Pie Recipe

Name: Winter Vegetable Shepherd’S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed peeled butternut squash (1-inch pieces); 1 large potato, peeled and cut into 1-inch cubes (about 2 cups); 2 medium carrots, thinly sliced; 2 cups vegetable broth; 1/2 teaspoon plus 3/4 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 2 pounds ground turkey; 1 large onion, chopped; 1 tablespoon olive oil; 3/4 pound sliced fresh mushrooms; 3 garlic cloves, minced; 1/2 cup white wine; 1 teaspoon dried thyme; 1/4 cup all-purpose flour; 2 cups frozen peas (about 8 ounces)

Servings: persons

3 cups cubed peeled butternut squash (1-inch pieces)
1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
2 medium carrots, thinly sliced
2 cups vegetable broth
1/2 teaspoon plus 3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 pounds ground turkey
1 large onion, chopped
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups frozen peas (about 8 ounces)

1
Preheat oven to 350u00b0. Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.
2
In two batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.
3
In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.
4
Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

1949

kcal

Calories

162

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash (1-inch pieces), 1 large potato, peeled and cut into 1-inch cubes (about 2 cups), 2 medium carrots, thinly sliced, 2 cups vegetable broth, and more.

Yes, Winter Vegetable 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!

Winter Vegetable Shepherd’S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions