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Becca's Custom Turkey Shepherd's Pie

"This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!"
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1 h 5 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 16 servings (2 - 9 inch pies)


  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  2. Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  3. Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  4. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

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Read all reviews 41
  1. 53 Ratings

Most helpful positive review

Ok so I don't know if I can really review this recipe because I TOTALLY changed it! LOL! But it still turned out really good because I used the recipe as a base. I skipped the crust to start. I ...

Most helpful critical review

This was okay, but just barely. The only change I made was that I skipped the pie crust. It was SO dry. It may be better with a little turkey gravy thrown over the top or maybe creamed soup l...

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Most positive
Least positive

Ok so I don't know if I can really review this recipe because I TOTALLY changed it! LOL! But it still turned out really good because I used the recipe as a base. I skipped the crust to start. I ...

This recipe has become a staple at my house- and my family typically doesn't care for Shepherds Pie! It goes together easily and is just as good reheated. Thanks, Rebecca!

This was delicious! And a great way to incorporate lots of garden veggies. I didn't bother with the pie crust, and I did mix in a teaspoon of chicken boullion into the meat mixture for extra fla...

Good pie and it held together nicely. I added dried apricots, almonds and broccoli to the filling and kept the skins on the potatoes. I also just made a white pie crust instead of whole wheat cr...

Yum!! A cross between a pot pie and shepherd pie. With ground turkey, this is awesome. Didn't have Zucchini, and added a little more spice.. but it turned out perfect.

Last year, I prepared this for "Deer Camp" and thought 2 pies would be enough...silly me. It was such a hit that I'm making 6 pies this year for the same number of men (and woman - me)!!! Tast...

This recipe is awesome! I made it as a make-ahead for a busy day and my family was delighted with it (of course those picky kids with vegetable issues were standoffish!)I am sharing it with all...

The only thing I really changed is that I added a couple TBSP of flour instead of only one and then added about a cup of chicken broth to make some gravy with the meat and vegetables. That made...

My husband and 3yr old loved it. I did not. He rated it. I would have gave it a 2. I love Mexican and Indian food! A lot of spice, so this was very plain to me. But..if Hubby is happy I am happy...