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All RecipesPoultry

Jamie Purviance

Turkey and Vegetable Shepherd’s Pie

  • People

    Serves 8

  • Prep Time

    30 mins

  • Grilling Time

    25 to 30 mins

Serves 8
Prep Time
30 mins
Grilling Time
25 to 30 mins

the Ingredients

20151023095403 Row Poultry 59
  • 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
  • 2 cups chicken or turkey broth
  • 2 cups chopped cooked turkey
  • 1 cup frozen peas
  • 1 tablespoon finely chopped fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups cooked mashed potatoes (from about 4 large baking potatoes)

Special Equipment

  • grill-proof 10-inch pie dish or skillet


  • 01 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 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 10-inch 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.

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