Description
This Turkey Shepherd’s Pie is the ultimate easy dinner. A Healthy Shepherd’s Pie Recipe made with ground turkey and veggies. Easy and yummy!
Ingredients
Topping:
- 1 ½ cups russet potatoes, peeled and chopped
- 1 ½ cups cauliflower florets
- ½ cup grated parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup chicken broth (low or no salt)
Filling:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 cup diced onion
- 1 tablespoon minced garlic (about 2 garlic cloves)
- ½ cup diced carrots
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ cup low sodium chicken stock
- 1 tablespoon tomato paste
- 1 cup peas
- 1 cup corn
Instructions
1. Preheat oven to 350 degrees and prepare a greased 8×8 (or 9×13) casserole dish.
2. Bring a large pot of water to a boil. Add potatoes and cauliflower florets. Boil for 10 minutes, until soft.
3. While the potatoes and cauliflower cook, heat olive oil in a pan. Brown the ground turkey for 5 minutes. Add onions, garlic, and carrots. Cook for an additional 5 minutes until the turkey is cooked through.
4. Add salt, pepper, rosemary, thyme, chicken broth, tomato paste, peas, and corn to the turkey mixture. Stir until combined.
5. Drain the cooked potatoes and cauliflower.
6. In a large mixing bowl, mash the potatoes, cauliflower, olive oil, garlic powder, pepper, salt, chicken broth, and parmesan cheese. Use a stand or hand mixer to combine well.
7. Layer the ground turkey and veggie filling into the casserole dish. Top with the cauliflower and potato mixture, smoothing it out with a spatula.
8. Bake at 350°F for 30 minutes until the topping is golden brown. Serve and enjoy!
Notes
Feel free to add more veggies to this recipe. Green beans would be a great addition—just make sure they’re defrosted and drained if using frozen.
You can substitute ground turkey with ground beef, chicken, or leftover turkey breast.
Any broth or stock will work: beef, chicken, or vegetable. Opt for low or no salt options when possible.
Any variety of potato works well—russet and Yukon gold are great. Leftover mashed potatoes can be used as the topping, too!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 256
- Sugar: 4g
- Sodium: 386mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0.01g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 47mg