American Shepherd's Pie Recipe

This recipe is the adaptation of a meal my mom used to make for me as a kid, with a distinct American twist I added along the way. What makes this Shepherd's pie "American" is the combination of ground turkey and beef used as base--whereas a traditional Shepherd's pie is made with ground lamb or mutton meat, or more commonly these days, with just beef. With turkey being the centerpiece of the most iconic American meal (a.k.a., Thanksgiving dinner), and ground beef being an ubiquitous ingredient popular at most American diners (think hamburgers and meatloaf), I decided to experiment by mixing the two as base for a Shepherd's pie. I dare you to try this recipe out and be surprised by how wonderfully these two seemingly polar opposite proteins complement each other.

Gather and Prep Your Ingredients
For an approximately 12- to 14-inch round, 3-inch thick pie (serves about 6 people), you will need:

1 lb. lean ground beef
1 lb. lean ground turkey (if you don't want to use turkey, substitute with an additional 1 lb. of beef)
1 large carrot, sliced
1 medium onion, chopped
1 small (8 oz.) can of peas, drained
1 medium (14 oz.) can of diced tomatoes, drained
1 cup (8 oz.) of tomato sauce
1 cup chicken stock
4 beef bouillon cubes
6 (medium-large) potatoes, cubed
Butter, black pepper and olive oil


Get Cooking

Start by browning the ground beef and turkey in batches in a large skillet. Set aside in a big mixing bowl.  No need to drain--because the meats are already lean (choose 90% lean or higher) you want to retain some of the fat for flavor and consistency. Next, sautee the chopped onion and sliced carrot in olive oil for about 5 min. (or until tender), then set aside in the same large mixing bowl with the browned ground meats.  Mix thoroughly and then return the entire contents of the bowl to the skillet, adding the peas, tomatoes, tomato sauce, chicken stock, and two cubes of beef bouillon. Turn the stove heat to high and bring to a boil, then simmer uncovered at medium heat for about 15 to 20 minutes, or until the stock thickens.

Meanwhile, place the peeled and cubed potatoes into a cooking pot and add enough water to submerge the potatoes entirely, then turn the heat to the highest setting. Add the other two beef bouillon cubes, and bring to a rolling boil. Lower heat to medium-high, and cook for about 20 minutes or until the potatoes are tender.

Drain the water from the potatoes once they're fully cooked, then add about 4 tablespoons of butter, a handful of finely shredded cheese, and a generous glug of milk. Mash and whip the potatoes with a fork until mostly smooth in consistency.

Keep an eye on the meat and veggie mix simmering on the skillet. Once the desired sauce thickness is achieved, transfer  it all to an oven-safe dish--or if the skillet you're using is already oven-safe, then you can skip this step.

Using a large spoon, gently deposit the mashed potatoes on top of the meat and veggie mixture, making sure you distribute evenly.

Next, use a fork to spread out the potato--you can even get creative and make a pretty pattern, being careful not to dilute the potatoes into the sauce. Lastly, liberally sprinkle cracked black pepper on top and place in the oven.

Chill out and watch some football or your favorite cooking show for the next 20-25 minutes--or however long it takes for the potato layer to acquire a golden-brown glow, then remove from oven and let cool for about 5-10 minutes.

Now you're ready to serve--and enjoy! I promise you will love it.