Hidden Veg Shepherds Pie

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recipe by Suvi Coffey

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Recently learned a good tip from Jamie Oliver - make your ordinary dishes with "super foods". Hide the nutritional good-stuff in a dish your family already loves. Here's my version of a hidden veg shepherd's pie.

recipe updated Oct 8, 2019


  • Turnip icon
    about ½ units (450g)
  • Potato icon
    2 (346g)
  • Butter icon
    50g (about 3½ tbsp)
  • Milk icon
    ½ cup (120ml)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Garlic clove icon
    Garlic clove
  • Onion icon
    1 (140g)
  • Carrot icon
    2 (100g)
  • Chestnut mushroom icon
    Chestnut mushroom
    2 (60g)
  • Turkey icon
    500g (about 2⅛ cups)
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Fresh oregano icon
    Fresh oregano
    as needed
  • Bay leaves icon
    Bay leaves
  • White wine icon
    White wine
    ½ cup (120ml)
  • Peas icon
    about ¼ cup (31g)
  • Canned white kidney beans icon
    Canned white kidney beans
    200g (about ¾ cup)
  • Gruyère cheese icon
    Gruyère cheese
    100g (about ½ cup)


  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Medium roasting dish
  • kCook icon Frying pan

Step preview

  1. Pre-heat oven - 190°C
  2. Add turnip and potato to a clean large saucepan
  3. Boil until soft
  4. Drain
  5. Add butter and milk to the vegetables
  6. Mash then set aside
  7. Add olive oil, garlic clove, onion, carrot and chestnut mushroom to a clean frying pan
  8. Fry until soft
  9. Add turkey, fresh thyme, fresh oregano and bay leaves to the filling
  10. Fry until lightly browned
  11. Add white wine to the filling
  12. Fry - approx 3 min
  13. Add peas and canned white kidney beans to the filling
  14. Mix in
  15. Transfer filling to medium roasting dish
  16. Transfer vegetables to medium roasting dish
  17. Add gruyère cheese to the medium roasting dish
  18. Bake until golden brown - approx 40 min
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