Description
This Healthy Turkey Shepherd’s Pie recipe is a nutritious and comforting meal featuring lean ground turkey, vibrant vegetables, and a rich homemade gravy, all topped with creamy, lighter mashed potatoes made from Yukon gold potatoes and cauliflower. It offers a wholesome, delicious twist on the classic comfort food favorite that the entire family will enjoy.
Ingredients
Scale
Mashed Potato Topping
- 1 1/2 lbs Yukon gold potatoes, peeled and cut into 2-inch cubes
- 1 large head cauliflower, cut into florets
- 1/4 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup lower sodium chicken broth
- 2 Tbsp butter
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Turkey Filling
- 2 Tbsp olive oil (divided)
- 1 lb ground turkey
- 1 cup onion, chopped
- 2 carrots, peeled and diced small
- 2 ribs celery, diced small
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp flour (GF flour used)
- 1 Tbsp tomato paste
- 1 cup chicken broth
- 1 Tbsp Worcestershire sauce
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Preheat oven: Set your oven to 400 degrees F to ensure it’s properly heated for baking the shepherd’s pie later.
- Cook potatoes and cauliflower: Boil Yukon gold potatoes and cauliflower florets in salted water until tender, about 15-20 minutes. Drain well.
- Make mashed potato topping: Mash cooked potatoes and cauliflower together with Greek yogurt, milk, chicken broth, butter, garlic powder, salt, and black pepper until creamy and smooth. Set aside.
- Sauté vegetables and turkey: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Push vegetables to the side.
- Cook ground turkey: Add remaining 1 tablespoon olive oil and ground turkey to the skillet. Brown turkey, stirring to break up, until fully cooked and no longer pink.
- Season and thicken: Sprinkle salt, black pepper, and flour over the turkey and vegetables. Stir well and cook for 2 minutes to remove raw flour taste.
- Add liquids and herbs: Stir in tomato paste, chicken broth, Worcestershire sauce, thyme, and rosemary. Simmer the mixture, stirring occasionally, until the sauce thickens, about 5-7 minutes.
- Add frozen vegetables: Stir frozen corn and peas into the filling, cooking for another 2-3 minutes until heated through.
- Assemble the shepherd’s pie: Transfer turkey filling to a baking dish, then spread the mashed potato topping evenly over the filling.
- Bake: Place the assembled pie in the oven and bake for 20-25 minutes or until the top is slightly golden and the filling is bubbly.
- Rest and serve: Let the shepherd’s pie rest for 5-10 minutes after baking to set. Serve warm and enjoy!
Notes
- Cozy and delicious Healthy Turkey Shepherd’s Pie made with lean ground turkey and colorful veggies.
- Uses lighter mashed potatoes blended with cauliflower for a nutritious topping.
- A healthier twist on a classic comfort food that the whole family will love.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 354 kcal
- Sugar: 6 g
- Sodium: 569.2 mg
- Fat: 15 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35.9 g
- Fiber: 7.1 g
- Protein: 22 g
- Cholesterol: 62.3 mg
