Description
This Healthy Turkey Shepherd’s Pie features lean ground turkey, fresh vegetables, and a lighter mashed potato topping made with Yukon gold potatoes and cauliflower. Enhanced with Greek yogurt for creaminess, this dish offers a wholesome, comforting meal perfect for family dinners. The rich homemade gravy and colorful vegetable filling create a nutritious, satisfying alternative to the classic shepherd’s pie.
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 (gluten-free flour recommended)
- 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: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the shepherd’s pie later.
- Cook Potatoes and Cauliflower: In a large pot, boil the Yukon gold potatoes and cauliflower florets until tender, about 15-20 minutes. Drain well.
- Make Mashed Topping: Mash the potatoes and cauliflower together with Greek yogurt, milk, chicken broth, butter, garlic powder, salt, and black pepper until smooth and creamy. Set aside.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and celery. Cook until softened, about 5-7 minutes.
- Cook Ground Turkey: Push vegetables to the side of the skillet and add the ground turkey with remaining tablespoon of olive oil. Cook until browned and cooked through, breaking it apart as it cooks.
- Add Garlic and Seasoning: Stir in minced garlic, salt, and black pepper; cook for another 1-2 minutes until fragrant.
- Thicken Filling: Sprinkle flour over the turkey mixture and stir well to combine. Cook for 1-2 minutes to remove raw flour taste.
- Add Liquids and Herbs: Stir in tomato paste, chicken broth, Worcestershire sauce, fresh thyme, and rosemary. Simmer until the filling thickens, about 5 minutes.
- Add Frozen Vegetables: Stir in frozen corn and peas; cook for another 2-3 minutes to heat through.
- Assemble Pie: Transfer the turkey and vegetable filling to a baking dish. Spread the mashed potato and cauliflower topping evenly over the filling.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the topping is lightly golden and the filling is bubbling.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your healthy twist on classic shepherd’s pie!
Notes
- This shepherd’s pie can be made gluten-free by using gluten-free flour for thickening.
- For a creamier mashed topping, adjust the amount of Greek yogurt and milk to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Add other vegetables like mushrooms or green beans for variety.
- Use fresh herbs for best flavor, but dried herbs can be substituted if needed.
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: 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 35.9 g
- Fiber: 7.1 g
- Protein: 22 g
- Cholesterol: 62.3 mg
