Timberline Turkey Shepherd’s Pie with Maple Brown Butter Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 3 lb Yukon Gold potatoes, peeled and chunked
• 8 Tbsp unsalted butter (6 Tbsp for browning, 2 Tbsp for filling)
• 1/2 cup whole milk or cream
• 2–3 Tbsp pure maple syrup
• 1 large egg yolk
• 1/2 cup grated sharp cheddar (optional, for topping)
• 1 1/2 lb ground turkey
• 2 Tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 oz mushrooms, chopped
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme, 1/2 tsp dried rosemary
• 1/2 tsp smoked paprika (optional)
• 1 cup frozen peas, 1/2 cup frozen corn
• Salt and black pepper

Do This

• 1. Preheat oven to 400°F (200°C). Boil potatoes in salted water until very tender, 15–18 minutes.
• 2. While potatoes cook, brown 6 Tbsp butter in a small pan until deep golden and nutty; cool slightly.
• 3. In a large skillet, sauté onion, carrots, celery, and mushrooms in 2 Tbsp olive oil until softened; add garlic.
• 4. Add ground turkey; cook until browned. Stir in tomato paste, herbs, smoked paprika, salt, and pepper. Sprinkle in flour.
• 5. Pour in broth and Worcestershire; simmer 5–7 minutes until thickened. Stir in peas and corn; transfer filling to a 9×13-inch or 12-inch ovenproof dish.
• 6. Drain potatoes. Mash with brown butter, milk/cream, maple syrup, egg yolk, salt, and pepper. Spread over turkey filling; rough up the top with a fork. Sprinkle cheddar if using.
• 7. Bake 25–30 minutes until bubbling and golden on top. Rest 10–15 minutes before serving.

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Why You’ll Love This Recipe

• Comforting, cabin-style meal with a cozy turkey and vegetable filling under a maple-brown-butter potato blanket.
• Great way to use ground turkey for something richer and more satisfying than turkey burgers.
• Make-ahead friendly: assemble earlier in the day or freeze for a future busy night.
• Balanced one-pan dinner with protein, vegetables, and carbs all in one rustic dish.

Grocery List

• Produce: Yukon Gold potatoes, onion, carrots, celery, mushrooms, garlic
• Dairy: Unsalted butter, whole milk or cream, sharp cheddar (optional), 1 egg
• Pantry: Ground turkey, olive oil, tomato paste, turkey or chicken broth, Worcestershire sauce, all-purpose flour, pure maple syrup, frozen peas, frozen corn, dried thyme, dried rosemary, smoked paprika, salt, black pepper

Full Ingredients

Maple Brown Butter Potato Topping

• 3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 6 Tbsp unsalted butter, for browning
• 1/2 cup whole milk or heavy cream (start with 6 Tbsp, add more as needed)
• 2–3 Tbsp pure maple syrup, to taste
• 1 large egg yolk
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated sharp cheddar cheese (optional, for topping)

Timberline Turkey & Cabin Vegetable Filling

• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 1/2 lb ground turkey (93% lean is ideal)
• 1 large yellow onion, diced small
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 8 oz cremini or button mushrooms, chopped
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 tsp dried thyme (or 2 tsp fresh, finely chopped)
• 1/2 tsp dried rosemary, crushed (or 1 tsp fresh, finely chopped)
• 1/2 tsp smoked paprika (optional, for a subtle campfire note)
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 Tbsp all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1 Tbsp Worcestershire sauce
• 1 cup frozen peas (no need to thaw)
• 1/2 cup frozen corn (no need to thaw)

Step-by-Step Instructions

Step 1: Prep and Boil the Potatoes

Peel the potatoes and cut them into roughly 1 1/2-inch chunks so they cook evenly. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water.

Bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are very tender when pierced with a fork, about 15–18 minutes from the time they start simmering. While the potatoes cook, move on to the next steps.

Step 2: Brown the Butter for the Topping

While the potatoes simmer, place 6 tablespoons of unsalted butter in a small saucepan over medium heat. Let it melt, then continue cooking, swirling the pan occasionally. The butter will foam, then the milk solids will turn golden and smell nutty.

Once the solids are a deep golden brown (but not burned) and the butter smells toasty, remove the pan from the heat. Immediately pour the brown butter into a heatproof bowl to stop the cooking. Set aside to cool slightly while you finish the filling and potatoes.

Step 3: Sauté the Cabin Vegetables

Preheat your oven to 400°F (200°C). In a large, deep skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat.

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until starting to soften, about 5–7 minutes. Add the chopped mushrooms and continue cooking until they release their liquid and it mostly evaporates, about 5 minutes more.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Step 4: Brown the Turkey and Build the Sauce

Add the ground turkey to the pan, breaking it up with a wooden spoon. Cook until no longer pink and just starting to brown in spots, about 6–8 minutes.

Stir in the tomato paste, thyme, rosemary, smoked paprika (if using), 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook for 1–2 minutes to caramelize the tomato paste slightly.

Sprinkle the flour evenly over the turkey and vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. Pour in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.

Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the mixture thickens into a rich, spoonable gravy. Stir in the frozen peas and corn. Taste and adjust seasoning with more salt and pepper as needed. Remove from the heat.

Step 5: Mash the Maple Brown Butter Potatoes

When the potatoes are very tender, drain them well in a colander and let them steam for 2–3 minutes to shed excess moisture. Return them to the hot pot.

Pour the warm brown butter over the potatoes. Add 6 tablespoons of the milk or cream, 2 tablespoons of maple syrup, the egg yolk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash until smooth and creamy, adding more milk/cream as needed to reach a soft but spreadable consistency.

Taste and adjust with additional salt, pepper, or maple syrup to your liking. The potatoes should taste rich, buttery, and lightly sweet with maple, but not dessert-sweet.

Step 6: Assemble the Shepherd’s Pie

Transfer the turkey and vegetable filling to a 9×13-inch baking dish or a 12-inch ovenproof skillet (cast iron works beautifully). Spread it into an even layer, making sure the gravy reaches the corners.

Spoon the maple brown butter potatoes over the filling in large dollops, then gently spread to cover the surface completely. Try not to mix the layers. Use a fork to create rustic ridges and peaks on top; these will brown nicely in the oven.

If using, sprinkle the grated cheddar cheese evenly over the top of the potatoes.

Step 7: Bake Until Golden and Serve

Place the assembled shepherd’s pie on a baking sheet (to catch any bubbling) and bake at 400°F (200°C) for 25–30 minutes, until the filling is bubbling around the edges and the potato topping is lightly golden.

If you want deeper browning, you can switch the oven to broil for 1–2 minutes at the end. Watch closely so it does not burn.

Remove from the oven and let rest for 10–15 minutes. This allows the layers to set slightly so it scoops cleanly. Serve hot, scooping down through the potato topping to the hearty turkey and cabin vegetable filling beneath.

Pro Tips

• Use Yukon Golds for creaminess: Their natural buttery flavor pairs perfectly with brown butter and maple, and they mash very smoothly.
• Brown the butter deeply, not lightly: Wait until the milk solids are a rich golden brown and smell nutty for maximum flavor, but pull it off the heat before they turn dark or black.
• Do not skimp on seasoning: Taste both the filling and the potatoes before assembling. A generous pinch of salt at the end can transform the entire dish.
• Rough up the potato surface: Peaks and ridges brown better and give you that rustic, timberline look and a mix of crispy and creamy textures.
• Let it rest before serving: The filling thickens slightly as it cools, so the pie holds together better and the flavors meld.

Variations

• Leftover roast turkey version: Swap the ground turkey for 3–4 cups shredded cooked turkey. Skip browning the meat; sauté the vegetables, then stir in the turkey with the broth and seasonings and simmer gently.
• Smoky campfire style: Add 1–2 extra teaspoons of smoked paprika and a splash of liquid smoke to the filling for a more pronounced fire-side flavor.
• Vegetable-heavy twist: Add extra mushrooms and carrots, and stir in a handful of chopped kale or Swiss chard with the peas and corn for more greens and texture.

Storage & Make-Ahead

Let leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 4 days. Reheat individual servings in the microwave until steaming hot, or rewarm the whole dish covered with foil in a 350°F (175°C) oven for 20–30 minutes, uncovering for the last 5–10 minutes to re-crisp the top.

For make-ahead, assemble the shepherd’s pie up to the point of baking. Cool, cover tightly, and refrigerate for up to 24 hours. Bake at 400°F (200°C) for 30–35 minutes (since it is starting cold) until hot and bubbling. To freeze, wrap well and freeze unbaked for up to 3 months. Bake from frozen at 375°F (190°C), covered, for about 45–55 minutes, then uncover and bake 10–15 minutes more until golden and hot in the center.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 560 calories; 32 g protein; 33 g fat; 36 g carbohydrates; 5 g fiber; 9 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and brands used.