Turkey shepherd’s pie with root vegetable topping

Prep 15 min
Total 45 min
Serves 6



medium carrots, peeled and cut into 1/2-in. pieces (about 2 cups)
medium turnip, peeled and cut into 1/2-in. pieces (about 2 1/2 cups)
large potato, peeled and cut into 1/2-in. pieces (about 2 cups)
2 tbsp
2 tbsp
10% cream
1 tsp
500 g
ground turkey or ground chicken
small onion, finely diced
garlic cloves, minced
2 tbsp
all-purpose flour
398-mL can
1 cup
mixed frozen corn and peas, thawed


  • COVER carrots, turnip and potato with cold water in a large pot. Boil on high until vegetables are tender, 12 to 14 min. Drain, then return vegetables to pot over high. Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min. Mash in butter and cream. Keep warm.
  • HEAT a large non-stick frying pan over medium. Add oil, then turkey. Cook, stirring often to break up meat, until no pink remains, about 5 min. Add onion and garlic. Cook until onion softens, 3 to 4 min. Sprinkle flour over meat mixture and stir. Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Stir in peas and corn until warmed through, about 2 min. Divide mixture among 6 ramekins or dishes. Spoon mashed vegetable mixture over meat.



Calories 301, Protein 19 g, Carbohydrates 29 g, Fat 13 g, Fibre 5 g, Sodium 700 mg. Excellent source of Vitamin A

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