St. Patrick’s Day Shepherd’s Pie

Happy St. Patrick’s Day! Did you do anything to celebrate? Normally I probably would have enjoyed a green beer, but not this year. 🙂

I love that there is a day every year when (mostly) everyone wears my favorite color. It was great seeing the green today! Zara and I rocked our green for this morning’s Stroller Strides class, where we searched for gold at every station. After class, there was a St. Patrick’s Day themed craft where the kids made pots of gold at the end of a rainbow. While I worked on Zara’s craft, she was more interested in getting down and walking around. 🙂 


I know a lot of people enjoy corned beef and cabbage on St. Patrick’s Day, but that is something I don’t ever see myself making, or ordering, or enjoying. Our go-to Irish meal is Shepherd’s Pie. There was one Christmas Day a few years ago where Jeremy and I found ourselves just the two of us for Christmas dinner. Hayden wouldn’t be with us until the next day, and my family’s celebration get-together was that weekend, and we had just celebrated with Jeremy’s family on Christmas Eve. So it was just the two of us and we decided instead of making dinner at home, it would be fun to go out for dinner. On Christmas Day. Little did we know that the options were slim! And the few restaurants that were open were PACKED. So we found ourselves at an Irish pub in downtown Bellevue that had the shortest wait (still a 45-minute wait!), and we had the most amazing Shepherd’s Pie. Ever since then, our go-to Irish meal is Shepherd’s Pie.

The traditional way to make it is with beef or lamb, but I like to make it a little healthier (or easier!) with ground turkey. This is an easy one to make a double batch and freeze one for later. Or make one for a new mommy, which we did last week. I also like this recipe because it’s all in one – meat, veggies, potatoes and cheese! YUM!

Turkey Shepherd’s Pie

1 lb ground turkey
1/2 onion
1 carrot
1/2 cup corn
1/2 cup peas
1 cup chicken or vegetable broth
seasonings (salt, pepper, garlic powder, poultry seasoning, parsley)
2 cups mashed potatoes
shredded cheese

Prep the veggies: Chop the onion. Peel and chop the carrot. Cook the corn and peas if frozen.
Brown the turkey with the onion. Drain. Return to pan and add the rest of the veggies. Add the broth and seasonings, mix well on medium heat. Spoon entire mixture into 9-inch pie pan or 9-inch square cooking pan (the foil ones with lids work great if freezing or taking to someone else!).


Meanwhile, prepare your favorite mashed potatoes. More power to you if boil potatoes and mash them up. I personally like the Idahoan mashed potato packets. They’re quick, easy and delicious! Once you have 2 cups prepared, spoon the potatoes over the meat mixture and spread with a rubber spatula.


At this point, if it’s not dinnertime yet, you can cover it with the lid and put in the freezer or fridge. It’s good in the freezer for up to 3 months. It’s good in the fridge for up to 24 hours.

Preheat oven to 375. Bake for 20-30 minutes depending on if you prepared it right away or if it’s been in the fridge for the day. If it’s frozen, it might need 45-60 minutes. For the last 10 minutes of baking, sprinkle on the cheese! Our favorite is colby jack cheddar.


It’s done when the cheese is melted and the potatoes are lightly browned. Hot, all-in-one comfort food. Serve with salad and rolls (and a green beer!) and you’re good to go. Enjoy!

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