White Cheddar and Thyme Mashed Potato Shepherd’s Pie with Ground Turkey

Warm up with this classic comfort food that brings together a rich, savory filling and a creamy, cheesy potato topping. This shepherd’s pie features a hearty mixture of ground turkey, carrots, celery and onions simmered in a tomato-based sauce with herbs, then topped with smooth mashed potatoes infused with thyme and sharp white cheddar. Broiled until golden and bubbly, it’s a satisfying meal that’s perfect for any night of the week.

This dish is all about layers of flavor and texture. The filling is deeply savory with a hint of sweetness from the vegetables, while the mashed potatoes are luxuriously creamy with a hint of fresh thyme. The white cheddar adds a tangy, nutty note that melts into a crispy crust under the broiler. Serve it straight from the pan for a rustic, family-style dinner that’s sure to become a favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and halve the carrot lengthwise, then slice crosswise into ¼-inch-thick half-moons. Finely dice the celery. Halve, peel and finely chop the onion. Strip the thyme leaves from the stems and roughly chop. Roughly chop the parsley.
2. Place the diced potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return the potatoes to the pot. Mash with the sour cream, 2 tablespoons butter and 1 teaspoon chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off the heat until step 6.
3. While the potatoes cook, heat a drizzle of oil in a medium ovenproof pan (or large for 4 servings) over medium-high heat. Add the carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add the celery, onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until the vegetables are just tender, 5-7 minutes. If they brown too quickly, add a splash of water. Stir in the garlic powder and 2 teaspoons chopped thyme; cook until fragrant, about 30 seconds.
4. Add the ground turkey to the pan with the vegetables and season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Add the tomato paste and flour; cook, stirring, until thoroughly combined, about 1 minute.
5. Gradually pour ½ cup water (¾ cup for 4 servings) into the pan with the turkey mixture. Stir in the beef stock concentrates and bring to a boil. Cook until the mixture is very thick, 1-2 minutes. Turn off the heat. Stir in half the parsley. Taste and adjust seasoning with salt and pepper. If your pan is not ovenproof, transfer the mixture to a baking dish.
6. Top the turkey filling with an even layer of the mashed potatoes, leaving a small gap around the edge of the pan. Evenly sprinkle the white cheddar cheese on top. Broil until browned and bubbly, 3-4 minutes, watching carefully to avoid burning. Sprinkle with the remaining parsley and serve directly from the pan.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well as a substitute for ground turkey in this recipe.

Can I make this shepherd's pie ahead of time?

Absolutely. Assemble the pie (without broiling) and refrigerate. When ready to serve, broil until hot and bubbly.

What can I use instead of white cheddar?

Sharp yellow cheddar or a mix of mozzarella and parmesan would also be delicious.