Turkey shepherd's pie - summer style!

We’ve taken a popular dish and made it healthier and heartier for summer by swapping beef for lean turkey. This pie is lower in fat and cholesterol than the traditional recipe.

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  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 500g pack turkey mince
  • 2 tbsp tomato purée
  • large splash Worcestershire sauce
  • 500ml beef stock
  • 900g potatoes, cut into chunks
  • 85g salt-reduced butter
  • 3 tbsp low-fat milk


  1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. Once vegetables are partially cooked, add in turkey mince, tomato purée and Worcestershire sauce. Routinely drain excess fat from the saucepan.  Pour over stock, bring saucepan to a simmer and close lid halfway and leave to cook for 40 minutes.
  2. Now heat the oven to 180C/ fan 160C then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
  3. Put the mince into an ovenproof dish and cover with the mash. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving.

This pie will serve 4, however, it can chilled and frozen for up to a month.