Main Dishes

Turkey Shepard’s Pie ingredients and recipe from your local grocery store Save A Lot

Turkey Shephard’s Pie

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 6
Prep Time Varies
Cook Time 30 minutes
4 Tbsp Coburn Farms Butter, divided
1 Onion, large, ½ -inch dice
1 tsp Marcum Italian Seasoning
½ tsp Marcum Garlic Powder
¼ tsp Marcum Ground Black Pepper
3 cups Pickwell Farms Frozen Mixed Vegetables
1 cup Marcum Gravy + extra for serving
3 cups Shredded or Diced Fully-Cooked Turkey (remove all bones)
3 cups Dish’d Mashed Potatoes, seasoned as desired
½ cup Coburn Farms Milk



  1. Preheat oven to 350°F and grease a 2 ½ quart casserole dish. Set aside.
  2. In a large skillet, melt 2 tablespoons of butter. Add the diced onion and cook for 2 minutes. Season with Italian seasoning, garlic powder and black pepper and continue cooking for an additional 2 minutes, stirring occasionally.
  3. Add the mixed vegetables and gravy to the pan and cook, stirring, until mixture is heated through, about 5 minutes.
  4. Remove from heat and mix in the turkey. Transfer this mixture to the prepared casserole dish and use the back of a spoon to smooth it into an even layer.
  5. Add the potatoes and milk to a pot or a large microwavable safe bowl and mix well. Heat on low until potatoes reach a spreadable consistency. If microwaving, heat in 60 second increments and stir between each until potatoes reach a spreadable consistency.
  6. Spoon the mashed potatoes evenly over top the turkey filling and use the back of the spoon to spread the potatoes to the edges of the casserole dish.
  7. Use a spoon to make shallow indentations across the potatoes. Melt the remaining 2 tablespoons of butter and drizzle overtop the potatoes.
  8. Bake for 30 minutes. Use a large spoon to serve; don’t forget the extra gravy!