Smoky Shepherd's Pie

Smoky Turkey Shepherd's Pie

I love putting a new twist on an old favorite. Turkey bacon gives it a smokey taste that your family will love.
5 from 2 votes
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Course: Main Dish
Cuisine: American/Canadian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 506kcal
Author: Merry


  • 3 large Idaho potatoes peeled & cubed
  • 2 Tbsp extra virgin olive oil EVOO
  • 1/4 pound turkey bacon
  • 1 1/3 pound ground turkey
  • 1 Tbsp smoked paprika
  • Coarse black pepper
  • 2 Tbsp fresh thyme leaves
  • 1 medium onion chopped
  • 2 carrots diced
  • 3 celery ribs from the heart, chopped
  • 1 small red bell pepper cored seeded & chopped
  • 2 cups frozen peas
  • 2 Tbsp all-purpose flour
  • 2 cups chicken stock or broth
  • 1 cup sour cream I used lite
  • 1 large egg beaten
  • 3 Tbsp butter
  • 10 to 12 fresh chives chopped or snipped


  • Bring a medium pot of water to a boil, salt it, and cook the potatoes while you make the turkey filling.
  • Heat a deep, large skillet over medium-high heat. Add the EVOO to the skillet, then add the bacon and brown it up. Drain off the excess fat. Add the turkey to the pan & break it up with a wooden spoon. Season the turkey with the smoked paprika, salt pepper & thyme. When the turkey is browned, add the onions, carrots & celery. Season the veggies with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the red bell peppers and peas & cook for another two minutes. Stir in the flour and cook for 2 minutes. Add the stock and combine. Stir in the 1/2 cup of sour cream and simmer the mixture over low heat.
  • Preheat the broiler to high.
  • When the potatoes are tender (10 to 12 minutes), stir a ladle of the cooking water in to the beaten egg, then drain the potatoes. Return the potatoes to the warm pot to dry them out a little. Add the remaining 1/2 cup of sour cream, the butter & salt & pepper. Smash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too stiff, mix in a splash of milk.
  • Pour the turkey mixture into a medium casserole dish. Top with the smashed potatoes & spread evenly. Place the casserole 5 inches from the hot broiler. Broil until the potatoes are golden at the edges. Garnish the casserole with the chives & a sprinkle of smoked paprika.


Calories: 506kcal | Carbohydrates: 30g | Protein: 38g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 907mg | Potassium: 1283mg | Fiber: 7g | Sugar: 6g | Vitamin A: 112.9% | Vitamin C: 84.3% | Calcium: 13.2% | Iron: 37.1%