Food Advertising by

Turkey Shepherds Pie

October 11, 2012

Turkey Shepherds Pie
The first time I had shepherds pie, it was at Nine Fine Irishmen at the New York New York Hotel and Casino.

Unlike most kids, I grew up in Las Vegas, and when I got out of my late-night manager shift, the staff and I would all go out on the strip, and dine at the different casinos. When we weren’t fresh off work, we’d go there in our spare time too – finding all the cozy little spots that Sin City had to offer.

Fast forward a couple of years, and Nine Fine Irishmen entered my life. I had moved out of Las Vegas to California, was going to school, and had met the man of my dreams. While going to school, I was lucky enough to tour Ireland with the Cal State University, San Bernardino Chamber Singers. I fell head over heels for this beautiful country and it’s food. I fell so in love, that I told my group, “If I’m not on the plane home by lift-off, don’t come looking for me!” On a trip to Las Vegas to visit with my parents, my boyfriend – now husband, and I found another little gem in Sin City. Nine Fine Irishmen!

I had the shepherds pie and a Guinness…

…and I fell in love all over again.

Turkey Shepherds Pie*

This is a healthier re-creation of this comforting dish, chock full of colorful veggies, and probably half the meat you would normally fit in. Instead of regular russet potatoes, I used a mashed yam as the topping, bumping up the nutrient level even more! I hope you enjoy!

Have you ever gone totally bonkers over another country/culture?

Turkey Shepherds Pie

Turkey Shepherds Pie
By Natalie Wiser-Orozco
Published: October 11nd, 2012
Transportation to Ireland in 3….2….1

For The Filling:

2 Tablespoons Olive Oil
2 Cups Diced Onion
1 Cup Diced Carrot
½ Pound Ground Turkey
2 Cloves Garlic
1 Cup Diced Eggplant
3 Cups Diced Zucchini
2 teaspoons finely diced Rosemary
1½ Tablespoons Tomato Paste
3 Tablespoons Flour
1 Cup Chicken Stock
1 teaspoon Salt
¼ teaspoon Pepper

For The Topping:

1/3 Cup Almond Milk
1 Tablespoon Unsalted Butter
¾ Teaspoonv Salt
4 Cups Cubed Yams
1 Egg

For The Filling

Heat oven to 350°F. Heat a large skillet on medium heat, and add the olive oil. Add the onion and carrots, and cook until the onions are translucent, about 8 minutes. Add in the ground turkey, break it up into small pieces with a wooden spoon, and cook until no longer pink, about 6 minutes. Add in the garlic, eggplant, zucchini, rosemary, salt, and pepper, and cook until the vegetables are softened, about 6 minutes. Add in the flour, cook for about a minute, then add in the chicken stock, mixing well so the juices thicken. Finish the sauce with the tomato paste, mix until it’s fully incorporated, and remove from the heat.

For The Topping

Put the yams in a large pot, and fill with cold water until the potatoes are covered. With the lid on, bring to a boil, and cook until fork tender, about 10 minutes. Once yams are cooked, drain, and then add almond milk, butter and ¾ teaspoon salt. Mash with a potato masher, hand held mixer, or immersion blender until your desired consistency has been reached. Add the egg, and mix until well combined. Pour meat and vegetable mixture into a 2 quart casserole dish, or divide amongst six individual ramekins, and top with the mashed yams. Bake for 30 minutes. To finish, place the dish under the broiler for 2-4 minutes to crisp up the top(optional).

Prep time: 10 minutes
Wait time: 1 hour
Total time: 1 hour, 10 minutes

Yield: 6 servings

Calories per serving: 264
Fat per serving: 8.8g
Saturated Fat per serving: 2.4g
Cholesterol per serving: 65.3mg
Sodium per serving: 465mg
Carbohydrates per serving: 33.1g
Fiber per serving: 5.8g
Sugars per serving: 9.7g
Protein per serving: 15.3g

Turkey Shepherds Pie Printable Recipe

*There were Jack-O-Lantern’s harmed in the Turkey Shepherds Pie photo shoot.
Broken Halloween Jack-O-Lantern Ornament


  1. Jackie Dodd
    October 11, 2012 at 2:30 pm

    I love that you used yams for the topping! Sounds amazing, I’ve never had it that way.

  2. Brian
    October 11, 2012 at 3:56 pm

    Hey natalie!

    The pie looks great!. I think I would like to make one sometime now. 🙂

    What kind of flash are you using? I think your composition is wonderful, but I think your flash may be a bit on the harsh side. You might want to try taping a piece of tissue paper over the flash or one of these if you want something fancy http://www.bhphotovideo.com/bnh/controller/home?SID=skim1629X537946X70a228ab6eaacbfe98624ffa7fa442c1&is=REG&Q=&PID=3849199&A=details&AID=10659349&O=productlist&sku=388057 . Good Job, keep up the great work!

    • Natalie Wiser-Orozco
      October 11, 2012 at 4:48 pm

      Hey Brian! Actually, I’m not using a flash at all for either of these shots (and I try to never ever EVER use flash). The one at the top was taken in the afternoon with abundant light. The last two were taken at dusk, so I had my light box set up, and was having a tough time. Getting my shot off at night is always a nightmare, but most times, that’s the only choice I have!

    • Natalie Wiser-Orozco
      October 11, 2012 at 10:44 pm

      Other times when I’ve made this, I’ve even used a combo of yams and carrots! So good.

  3. Angel
    October 16, 2012 at 1:05 am

    This is a favorite of my co-worker Mike. He said “it’s one of the best shepard pies I’ve ever had”. I like it too!


Shout At The Devil: