Pub-Style Turkey Shepherd’s Pie
with White Cheddar Mashed Potatoes
- Milk
- Wheat
No matter the weather, we firmly believe that there’s nothing better than homey, comforting classics that warm you from the inside out. If you wholeheartedly agree, look no further! Enter our chefs’ ode to the classic shepherd’s pie. The base is a rich, tomatoey beef filling chock-full of fresh veggies and herbs. On top, swoops of creamy mashed potatoes are sprinkled with sharp white cheddar, then broiled to create an irresistibly cheesy crust. It all bakes up in one dish, making it easy as... well, you get it!
Ingredients
12 ounce
Potatoes
3 ounce
Carrot
2.5 ounce
Celery
1 unit
Onion
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 tablespoon
Flour
(Contains: Wheat)
2 unit
Beef Stock Concentrate
½ cup
White Cheddar Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into 1⁄4-inch-thick half- moons. Finely dice celery. Halve, peel, and finely chop onion.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Mash with sour cream and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. • Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. • Stir in garlic powder and thyme. Cook until fragrant, 30 seconds.
• Add beef* to pan with veggies; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey* for beef.
• Gradually pour 1⁄2 cup water (3⁄4 cup for 4 servings) into pan with beef mixture. • Stir in stock concentrates and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. • Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.
• Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar. • Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Serve directly from pan.
Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many love the rich, comforting taste, though some find it mild and suggest adding extra herbs or seasonings.
- Ease of prep: Simple one-pan cooking with more chopping than usual, but straightforward steps that are worth the effort.
- Suggestions: Add green peas or extra vegetables for heartiness; skip tomato paste if preferred; use chicken stock with turkey.
- Leftovers: Reheats beautifully and provides satisfying portions with plenty left over for the next day.
- Turkey swap: Works wonderfully as a lighter alternative to beef, though some prefer the richer flavor of ground beef.
Reviews from our home cooks
This is a recipe that truly feels like it feeds the number of people promised. Everyone in the family loves this one. My only complaint is I feel like the proportion of potatoes to meat mixture is high, and I feel the mixture is a bit sweet. We always add Worcestershire sauce.
Plenty of food for two people in their 60's. I actually by accident purchased 2 of these so instead of using the turkey I took 2 chicken thighs and ground them in my food processor to make mince meat and it was delish. Anyway I saved the turkey meat for another meal. I really like the fresh ingredients and extras. This meal makes me glad I came back for another try. Can't wait for Tuesdays meal.
This is our new favorite. Hits all those flavor notes you're looking for in a shepherd's pie, without the long wait. Perfection
All the shepherd's pie recipes at Hello Fresh are terrific! They are all wonderful! I do wish they would always include the fresh thyme though -- this one had dried thyme.
Absolutely delicious! I opted for ground turkey instead of beef, and tripled the portions so we would have leftovers for a few days. I will make this recipe again!
I don't know what ya'll did but OH MY GOODNESS!! This was the best Shepherd's pie we have had since signing up. It was so flavorful and delicious!! Whoever changed the recipe.....thank you, thank you so much 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾.
Very tasty meal and filling. I used ground turkey and I added green peas to the mixture. I also used corn starch instead of flour to make this gluten free.
This one is going on the rotation. We subbed beef for ground turkey but with the rich flavors, you couldn't tell. My recommendation would be to double this because you will want leftovers! Unfortunately, we had some moldy celery so that wasn't included.
Taste doesn't match a real shepherd's pie. Maybe some seasoning missing? Also ingredients were very light - hardly any carrots and too few potatoes
This one is surprisingly easy and good! I use a ricer for the potatoes
