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Meat (Fleishig)

Ground turkey shepherd’s pie is a lighter take on the classic. Turkey cooks with carrots, celery, onion, peas, corn, tomato paste and thyme in a savory sauce, topped with fluffy mashed potatoes made with olive oil and warm broth, then baked until golden.

A Dairy-Free Mash

Mashing the potatoes with olive oil and warm broth instead of butter and milk keeps them creamy and pareve. Drain the potatoes well and let them steam dry for a minute before mashing. Brown the turkey well for flavor, and add a splash of white wine with the broth if you like.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Use kosher vegetable or chicken broth.

Make-Ahead

Assemble up to 2 days ahead, adding 10 to 15 minutes to the baking time. Leftovers keep for 4 days.

Easy Kosher Shepherd's Pie With Ground Turkey

This kosher shepherd's pie uses ground turkey and dairy-free mashed potatoes to create a comforting weeknight dinner that's both satisfying and family-friendly.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Main Course

Cuisine: American, Jewish

Calories: 387

Ingredients Method Notes

Ingredients

For the Filling

2 tablespoons olive oil
1 large yellow onion diced
2 large carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
2 pounds ground turkey
3 tablespoons tomato paste
1 cup vegetable broth
1 cup frozen peas
1 cup frozen corn
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley chopped

For the Potato Topping

3 pounds Yukon Gold potatoes peeled and cubed
1/4 cup olive oil
1/2 cup vegetable broth warm
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh chives chopped

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Method

Prepare the Potatoes

Preheat oven to 400°F. Place cubed potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt and bring to a boil.
Cook potatoes for 15-20 minutes until fork-tender. Drain well and return to pot.
Mash potatoes while still hot, then gradually add olive oil, warm vegetable broth, salt, and pepper. Whip until smooth and creamy. Stir in chives and set aside.

Make the Filling

Heat olive oil in a large skillet over medium-high heat. Add onion, carrots, and celery. Cook for 5-6 minutes until vegetables start to soften.
Add garlic and cook for another minute until fragrant.
Add ground turkey, breaking it up with a spoon. Cook for 8-10 minutes until turkey is browned and cooked through.
Stir in tomato paste and cook for 2 minutes, letting it darken slightly.
Pour in vegetable broth and scrape up any browned bits from the bottom of the pan. Add peas, corn, thyme, salt, and pepper.
Simmer for 5 minutes until liquid reduces slightly. Remove from heat and stir in fresh parsley.

Assemble and Bake

Transfer turkey mixture to a 9x13 inch baking dish and spread evenly.
Spoon mashed potatoes over the filling, spreading to cover completely. Use a fork to create ridges on the surface for extra browning.
Bake for 25-30 minutes until potato topping is golden brown and filling is bubbling around the edges.
Let cool for 10 minutes before serving to allow filling to set.

Notes

This shepherd's pie can be assembled up to 2 days ahead and refrigerated before baking. Add 10-15 minutes to cooking time if baking from cold. Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave or oven. For extra flavor, try adding a splash of dry white wine when you add the broth.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 387

% Daily Value*

Total Fat 18g 23%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 78mg 26%

Sodium 624mg 27%

Dietary Fiber 4g 14%

Total Sugars 6g

Protein 24g 48%

Easy Kosher Shepherd’s Pie With Ground Turkey

A Dairy-Free Mash

Kosher Notes