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–+ servings
Shepherd’s Pie

Healthy Shepherd’s Pie: Comfort Food with a Light Twist

This Healthy Shepherd's Pie combines lean ground turkey and fresh vegetables for a nutritious family meal that retains the classic flavor of shepherd's pie.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 4 cups Russet Potatoes substitutes include Yukon gold or leftover mashed potatoes
  • 2 cups Cauliflower Florets use more potatoes for traditional flavor
  • 1/2 cup Grated Parmesan Cheese omit for a dairy-free version
  • 2 tablespoons Olive Oil can be replaced with butter or ghee
For the Filling
  • 1 pound Ground Turkey or replace with ground beef, chicken, or leftover turkey
  • 1 medium Diced Onion
  • 2 cloves Minced Garlic
  • 1 cup Diced Carrots can be swapped with peas or other veggies
  • 1 cup Frozen Peas and Corn substitute with other frozen vegetables
For Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Dried Rosemary fresh herbs work well too
  • 1 teaspoon Dried Thyme fresh herbs work well too
  • 2 tablespoons Tomato Paste omit if desired
  • 1 cup Low or No Sodium Chicken Broth can replace with vegetable or beef broth

Equipment

  • Casserole Dish
  • large pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a casserole dish with olive oil.
  2. Boil salted water in a large pot, add russet potatoes and cauliflower. Cook for about 10 minutes or until fork-tender, then mash with olive oil, garlic powder, black pepper, salt, and Parmesan until smooth.
  3. In a skillet, heat olive oil over medium heat, add ground turkey and sauté for about 5 minutes. Then add diced onion, minced garlic, and diced carrots until turkey is browned and vegetables are tender.
  4. Season turkey mixture with salt, black pepper, dried rosemary, and thyme. Stir in chicken broth and tomato paste, followed by frozen peas and corn. Cook for 3-5 minutes.
  5. Layer turkey filling into the casserole dish, then spoon mashed cauliflower-potato topping over it.
  6. Bake in preheated oven for 30 minutes until the top is golden brown.
  7. Remove from the oven, let sit for 5 minutes, then serve hot with a side salad or steamed veggies.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Feel free to customize the vegetables based on what you have on hand. Experimenting with seasoning can also enhance the flavor for your preferences.

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