Shepherd’s-style pie with lemony green beans

A turkey and vegetable pie topped with mash, with lemon green beans alongside.

Before you start

Serves 4–6. Contains wheat and may contain milk in the mash. Despite the familiar shepherd’s-style name, this version uses turkey, not lamb.

Ingredients

• 500 g ground turkey
• 1 onion, diced
• 2 carrots, diced
• 1 tablespoon oil
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 300 ml stock
• 150 g frozen peas
• 750 g prepared mashed potatoes
• 300 g green beans
• 1 tablespoon lemon juice

Method

1. Heat oven to 200°C/400°F. Soften onion and carrot in oil, add turkey and break it up.
2. Stir in tomato paste and flour, then stock. Simmer until vegetables are tender and turkey reaches 165°F/74°C. Add peas and cook as directed on their packet.
3. Transfer to a baking dish, cover with mash and bake about 25 minutes until bubbling and 165°F/74°C in the centre.
4. Cook green beans until tender, drain and toss with lemon juice. Serve alongside the pie.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance