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Jamie Purviance

Turkey and Vegetable Shepherd’s Pie

  • People

    Serves 8

  • Prep Time

    30 min.

  • Grilling Time

    25 to 30 min.

Serves 8
Prep Time
30 min.
Grilling Time
25 to 30 min.

the Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 teaspoons minced garlic
  • 1 medium carrot, finely chopped
  • 2 celery ribs, finely chopped
  • 3 tablespoons all-purpose flour
  • 480 milliliters chicken or turkey broth
  • 480 grams chopped cooked turkey
  • 145 grams frozen peas
  • 1 tablespoon finely chopped fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1.3 kilogram cooked mashed potatoes (from about 4 large baking potatoes)

Special Equipment

  • grill-proof 25-centimeter pie dish or skillet


  • 01 Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 02 In a large skillet over medium heat on the stove, warm the oil. Add the onion and garlic and cook until just starting to turn golden brown, about 3 minutes, stirring occasionally. Add the carrot, celery, and flour and cook for 1 minute, stirring constantly. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in the turkey, peas, thyme, salt, and pepper.
  • 03 Put the turkey mixture into a grill-proof 25-centimeter pie dish or skillet and top with the mashed potatoes, spreading the potatoes in an even layer. Place the pie dish on a sheet pan to catch any of the juices that might spill out.
  • 04 Transfer the pie dish on the sheet pan to the grill and place over indirect medium heat. Close the lid and cook until the turkey mixture is bubbling and the potatoes are heated through, 25 to 30 minutes. Remove from the grill and let cool for a few minutes before serving.

Let's Gear Up

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