Turkey Shepherd's Pie


Traditionally made with lamb or mutton, shepherd's pie works equally well slow-cooked with turkey and frozen vegetables. Dried thyme infuses an herbal note in this Turkey Shepherd's Pie.

Turkey Shepherd's Pie
Photo: Blaine Moats
Prep Time:
20 mins
Cook Time:
6 hrs
Total Time:
6 hrs 30 mins


  • 12 ounce turkey breast tenderloin or skinless, boneless chicken breast halves

  • 1 10 ounce package loose-pack frozen mixed vegetables

  • 1 12 ounce jar turkey or chicken gravy

  • 1 teaspoon dried thyme, crushed

  • 1 20 ounce package refrigerated mashed potatoes


  1. Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.

  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.

  3. Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.

Nutrition Facts (per serving)

297 Calories
5g Fat
33g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 297
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 51mg 17%
Sodium 781mg 34%
Total Carbohydrate 33g 12%
Protein 27g
Vitamin C 31.9mg 160%
Calcium 50.5mg 4%
Iron 2.7mg 15%
Potassium 419mg 9%
Folate, total 24.2mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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