Cheesy Broccoli Shepherd’s Pie Recipe

broccoli cheese shepherd's pie

A cheesy shepherd’s pie with broccoli, chicken, carrots, and corn.


  • 3 lbs potatoes
  • 1 onion
  • 1 cup carrots
  • 1/2 cup frozen corn
  • 23 cups frozen broccoli florest
  • 2 1/2 cups chicken or turkey stock
  • 2 cups cooked, chopped turkey or chicken, or 1 lb or browned ground turkey
  • 1 cup shredded cheddar cheese
  • 2 T. cornstarch
  • 2 cups mik (divided)
  • 1/4 cup (half stick) or butter
  • salt and pepper to taste


  1. Peel and cube potatoes. Cover with water, and simmer until tender
  2. While potatoes are cooking, chop onions and carrots
  3. Combine with corn, and broccoli in a second large pan, and cover with turkey stock
  4. Simmer until broccoli and carrots are tender
  5. When broccoli is done, add turkey or chicken
  6. Stir in cheese
  7. Combine 1 cup of milk with corn starch, and then add to broccoli mixture, stirring until thickened
  8. Don’t forget to add salt and pepper to taste!
  9. When potatoes are done, mash with salt and pepper
  10. Tip: Don’t add butter and milk until potatoes are fairly well mashed. This helps get the lumps out.
  11. Add butter and milk, and mash well
  12. Pour broccoli/turkey mixture into a greased 9×13 casserole
  13. Top with mashed potatoes
  14. Bake at 350º for 20-30 minutes until the gravy under the potatoes in bubbling up.
  15. Remove from oven and let rest for a few minutes before serving.
  16. Enjoy!