Individual Turkey Shepherd’s Pie recipe offers a comforting and wholesome twist on the classic dish. By using lean turkey instead of traditional beef or lamb, it lightens the meal while still delivering rich, savory flavor. Perfectly portioned for a single serving, it’s ideal for a cozy dinner or meal prep.
The recipe starts with a savory turkey filling, featuring vegetables like peas, carrots, and corn, simmered in a flavorful broth. A creamy mashed potato topping crowns the dish, which is then baked until golden brown and bubbling.
These individual servings make it easy to enjoy a balanced, satisfying meal while avoiding waste. Plus, it’s a great way to use up leftover turkey from holidays or make ahead for busy days.
Individual Turkey Shepherds Pie Recipe
Enjoy a delicious Individual Turkey Shepherd's Pie with savory turkey, veggies, and mashed potatoes in a perfectly portioned, hearty meal.
Ingredients
- 1 tablespoon of olive oil
- 2 garlic cloves minced
- 2 carrots finely chopped
- 1 small onion diced
- 4 –5 crimini mushrooms chopped (optional)
- 8 ounces of ground white meat turkey
- 1/2 teaspoon fresh thyme finely minced
- 2 tablespoons of low-sugar ketchup or Worcestershire sauce
- 1 cup of low-sodium chicken broth or stock
- 2 teaspoons of all-purpose flour
- 1/2 cup of thawed frozen peas
- Kosher salt and freshly ground black pepper to taste
For the Topping:
- 1 pound of red potatoes cut into cubes
- 1/2 cup of warmed 2% milk
- 1/3 cup of sharp Cheddar cheese shredded
- 1 scallion chopped
- Freshly ground black pepper to taste
- Nonstick cooking spray
Instructions
- Set your oven to preheat at 425°F (220°C).
- Warm the oil in a medium-sized oven-safe skillet over medium-high heat.
- Add garlic, carrots, onions, and mushrooms (if using), and sauté for about 5 minutes, or until they soften and start to brown.
- Mix in the ground turkey and thyme. Continue cooking, breaking up the meat with a spoon, until it’s fully cooked and lightly browned.
- Stir in the ketchup and cook for a couple of minutes until it begins to caramelize slightly.
- In a separate bowl, whisk the flour and broth together until smooth, then pour the mixture into the skillet.
- Let it simmer until it thickens—around 2 minutes. Mix in the peas and season with ¼ teaspoon of salt.
- Allow the filling to cool briefly before spooning it into individual ramekins.
For the Topping:
- Place the potatoes in a medium pot and cover with salted cold water.
- Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
- Drain well, then return the potatoes to the pot over low heat.
- Add milk, shredded cheese, and chopped scallions. Mash until smooth and creamy.
- Season with salt and pepper to taste.
- Spread the mashed potatoes over the turkey filling in the ramekins.
- Lightly spray the tops with nonstick cooking spray and bake for 10–15 minutes, or until the top is golden and the filling is bubbling at the edges.
