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Shepherd's Turkey Pie

Rated as 4.21 out of 5 Stars

"A bit of a twist on the old Irish recipe. Loaded with a few extra vegetables, this went well with a side of bread. My husband liked it, my toddler was too interested in the bread..."
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1 h 40 m servings 366
Original recipe yields 6 servings (1 9x12-inch dish)


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  1. Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
  2. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray.
  3. Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping.
  4. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven's broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 366 calories; 11.4 38.4 29.1 85 506 Full nutrition

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  1. 39 Ratings

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Most helpful positive review

Good basic recipe, however I have added cheese on top of the potatoes and then put it into the oven. I have also put an egg wash on top of the potatoes and baked in the oven - this way there is...

Most helpful critical review

followed exact recipe. not bad

Most helpful
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Least positive

Good basic recipe, however I have added cheese on top of the potatoes and then put it into the oven. I have also put an egg wash on top of the potatoes and baked in the oven - this way there is...

I've been making our shepherd's pie like this since I found Ellie Kreiger's recipe last year. I add more onion and some chopped celery & bell pepper, and sometimes even some sliced mushrooms, t...

Other reviewers suggestions made this recipe extra good. Added the mushrooms, celery, extra onion, and minced garlic. Put shredded cheese over the top and cooked for the last 10 minutes. Will ab...

My boyfriend and I made this for dinner tonight and boy was I pleasantly surprised! We did add garlic powder, onion powder, celery salt, paprika, and a few dashes of tapatio to the meat mixture...

This recipe is good. However there is one correction I'd like to make about the description of it on the "daily email". Colcannon with cauliflower tastes good, but it is NOT an "Irish flavor re...

I really liked this recipe- I've made the same Sheperd's pie recipe for the last several years and wanted something more fresh.

i really enjoyed this variation. So much healthier with the turkey. I actually used beef broth in with the potatoes because i already had it open. I think it gave it a darker taste, which i actu...

followed exact recipe. not bad

bland. good with ketchup.