Shepherd's Pie Bowls! This dish will make any Irish grandmother proud.

I'm Irish...and a bunch of other nationalities. Growing up, my Grandmother made Shepherd's Pie and it was always one of my favorites. She used ground beef and tons of butter! I adapted this easy spin on a classic comfort food from a Betty Crocker recipe to make it a little healthier. I use ground turkey in place of beef, milk instead of half and half and less butter. This stovetop version uses frozen veggies and broth for a hearty stew that gets topped with cheesy mashed potatoes. It’s easy to whip up for a weeknight meal in a hurry!

Shepherd’s Pie Bowls

Servings – 6


1 lb. ground turkey

½ cup chopped onion

2 teaspoons finely chopped garlic

1 bag (16 oz.) frozen mixed vegetables

½ teaspoon dried thyme leaves

¾ teaspoon salt

¼ teaspoon pepper

2 ½ cups beef or chicken broth

3 tablespoons all-purpose flour

2 lbs. Yukon gold potatoes, cut into 1 inch cubes

4 tablespoons butter

1 cup whole milk or half and half

1 cup shredded Cheddar cheese

1/4 cup chopped flat-leaf parsley

Paprika, if desired

1 - In a large skillet, cook turkey, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until meat is cooked through. Stir in frozen mixed vegetables, thyme, salt and pepper.

2 -In 4-cup measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet. Bring to a boil. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.

3 -Meanwhile, boil potatoes for 15-20 minutes, until fork tender. Drain and mash potatoes. Add butter, milk and stir in cheese until melted. Season with salt and pepper and add 2 tablespoons of the parsley.

4 -To serve, divide turkey mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.

There you have it! Easy peasy, right? This dish deserves a regular spot on your weeknight dinner rotation!

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