Turkey & Mushroom Shepherd’s Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkey & Mushroom Shepherd’s Pie

Turkey & Mushroom Shepherd’s Pie

topped with Cheesy Mashed Potatoes

It’s hard to beat the homey, comforting goodness of a shepherd’s pie. Our chefs whipped up a vegetarian version that’s just as rich and hearty as the original! Meaty mushrooms (instead of traditional ground beef) are simmered with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with Monterey Jack, then broiled to create an irresistibly cheesy crust.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time15 minutes


serving amount

16 ounce


1.5 tablespoon

Sour Cream

(Contains Milk)

½ cup

Monterey Jack Cheese

(Contains Milk)

8 ounce

Button Mushrooms

6 ounce


1 unit

Yellow Onion

¼ ounce


1 teaspoon

Garlic Powder

1 tablespoon


(Contains Wheat)

1 unit

Tomato Paste

3 unit

Veggie Stock Concentrate

10 ounce

Ground Turkey

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories910 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate74 g
Sugar18 g
Dietary Fiber8 g
Protein44 g
Cholesterol180 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Potato Masher


Cook Potatoes

• Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.


• While potatoes cook, trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!) Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip thyme leaves from stems.

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies

• Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add another drizzle of olive oil, carrots, and onion; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more.

Use pan used for beef or turkey here.

Make Filling

• Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add garlic powder, flour, and half the thyme (all for 4). Cook, stirring, 1 minute. • Stir in tomato paste until incorporated, 1 minute. • Add ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer. Cook until thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

Cook through this step as instructed, then stir in cooked beef or turkey.

Mash Potatoes

• Mash drained potatoes with sour cream, half the Monterey Jack (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Spread Potatoes

• Heat broiler to high. • Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving a 1-inch border around edge of pan. • Sprinkle potatoes with remaining Monterey Jack.

Finish & Serve

• Broil until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.