Description
Healthy Turkey Shepherd’s Pie is a comforting and nutritious twist on the classic dish, featuring lean ground turkey, a medley of colorful vegetables, a rich homemade gravy, and topped with creamy, lighter mashed potatoes made with cauliflower and Yukon gold potatoes. Perfect for a family meal that combines wholesome ingredients without sacrificing flavor.
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 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 the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the shepherd’s pie.
- Cook Potatoes and Cauliflower: Boil the diced Yukon gold potatoes and cauliflower florets in salted water until tender, about 15-20 minutes. Drain and return them to the pot for mashing.
- Make Mashed Topping: Add Greek yogurt, milk, chicken broth, butter, garlic powder, salt, and black pepper to the potatoes and cauliflower. Mash everything together until smooth and creamy. Set aside.
- Cook Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Brown the Turkey: Push the veggies to the side and add the remaining tablespoon of olive oil. Add ground turkey, season with salt and pepper, and cook until browned and cooked through, breaking it up as it cooks.
- Make the Gravy Filling: Sprinkle the flour over the turkey and vegetables and stir well to coat. Stir in tomato paste, then gradually pour in chicken broth while stirring to avoid lumps. Add Worcestershire sauce, thyme, and rosemary. Let mixture simmer and thicken for about 5 minutes.
- Add Frozen Vegetables: Stir in frozen corn and peas. Cook for an additional 2-3 minutes until vegetables are heated through.
- Assemble the Shepherd’s Pie: Transfer the turkey and vegetable filling into a baking dish. Evenly spread the mashed potato and cauliflower topping over the filling.
- Bake: Place the assembled dish into the preheated oven and bake for about 20 minutes, or until the topping is slightly golden and the filling is bubbling.
- Serve: Remove from oven and let rest for a few minutes before serving. Enjoy your healthy and hearty turkey shepherd’s pie!
Notes
- This dish uses lean ground turkey and a blend of cauliflower and potatoes for a lighter mashed potato topping, making it a healthier comfort food option.
- Using lower sodium chicken broth helps control the salt content while adding rich flavor.
- Gluten-free flour is used in the gravy to keep the recipe suitable for gluten-sensitive individuals.
- Fresh herbs like thyme and rosemary elevate the savory flavor profile.
- Frozen vegetables such as corn and peas add color and sweetness without extra prep time.
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: 10.3 g
- Trans Fat: 0 g
- Carbohydrates: 35.9 g
- Fiber: 7.1 g
- Protein: 22 g
- Cholesterol: 62.3 mg
