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Individual Turkey Shepherd’s Pie

6 servings


High Fibre No Added Sugars

Nutritional Facts Per Serving

19.2 g
45.5 g
4.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 376
  • Fat 13.4 g
    • Saturated  
    • + Trans 
  • Cholesterol 72 mg
  • Sodium   576 mg
  • Carbohydrate 45.5 g
    • Fibre   4.4 g
    • Sugars  
  • Protein 19.2 g
    • Vitamin A 29 %
    • Vitamin C 28 %
    • Calcium 8 %
    • Iron 19 %


Place the potatoes in a pot and cover with cold water. Gentle simmer until very tender.
While the potatoes cook, place the oil in a medium pot set over medium heat. Add the turkey and cook and stir until cooked through and crumbly. Drain any excess liquid from the pot, and then mix in the onion, carrot, garlic, flour and sage. Cook and stir 3 to 4 minutes more. Add the tomato sauce and stock, bring to a simmer, and simmer 2 minutes. Mix in the peas, corn, salt and pepper, and then remove from the heat.
Divide the turkey mixture between 6 small (about 1½ cup) baking dishes or tinfoil pans, filling each about 2/3 full.
Preheat the oven to 350 degrees F. When tender, drain the potatoes well. Thoroughly mash, and then beat in the butter and milk. Season the potatoes with salt and pepper. Divide and spread potatoes over the turkey mixture. Bake 30 minutes, or until golden and bubbly.

Note: Sage leaves are sold in bottles in the herb and spice aisle. It is crumbly looking, not finely ground.

Serving Suggestions

Serve the shepherd’s pie with a salad you create from a recipe in our collection, such as Baby Greens with Julienne Vegetables and Cherry Tomatoes, or No-Chopping Required Salad.

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