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Barbecue Shepherd's Pie

 Barbecue Shepherd's Pie
Have a wholesome meal even on hectic nights. I like to add leftover veggies, like green beans, sweet potatoes or corn, and zip it up with chipotle powder. —Angela Buchanan, Longmont, CO
6 ServingsPrep: 15 min. Bake: 30 min.


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 medium carrots, thinly sliced
  • 1/2 cup frozen peas
  • 1/2 cup honey barbecue sauce
  • 1/3 cup ketchup
  • 1 package (24 ounces) refrigerated mashed potatoes
  • 1/2 teaspoon paprika


  • Preheat oven to 350°. In a large skillet, heat oil over medium
  • heat. Add turkey and onion; cook 6-8 minutes or until turkey is no
  • longer pink, breaking up turkey into crumbles; drain. Stir in
  • carrots, peas, barbecue sauce and ketchup.
  • Transfer to a greased 1-1/2-qt. baking dish. Spread mashed potatoes
  • over top; sprinkle with paprika. Bake, uncovered, 30-35 minutes or
  • until filling is bubbly. Yield: 6 servings.
Freeze Option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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Barbecue Shepherd's Pie (continued)

Nutritional Facts: 1 serving equals 405 calories, 21 g fat (10 g saturated fat), 63 mg cholesterol, 870 mg sodium, 39 g carbohydrate, 4 g fiber, 16 g protein.