Description
Ground Turkey Shepherd's Pie is a lighter twist on the classic comfort food. It's loaded with veggies and lean ground turkey, then topped with creamy mashed potatoes.
Ingredients
Scale
Mashed Potatoes
- 1 ½ pounds yellow potatoes, peeled and cut into (1-inch) chunks
- ½ cup low-sodium chicken broth
- 2 tablespoons sour cream or plain greek yogurt
- sea salt and pepper, to taste
- paprika, for sprinkling
Turkey Filling
- 1 pound 93% lean ground turkey
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (carrots, corn, peas, green beans)
- 1 cup low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon dried thyme
- sea salt and pepper, to taste
Instructions
- Preheat. Preheat the oven to 375°F. Lightly spray an 8-inch casserole dish with olive oil. Set aside.
- Boil the potatoes. Place the potatoes in a large pot of salted water. Bring to a boil. Cover and reduce heat. Simmer for 15-20 minutes, until potatoes are soft enough to pierce with a fork.
- Brown the turkey. While the potatoes are simmering, heat the olive oil in a large skillet over medium heat. Add the ground turkey, onion, and garlic. Season with sea salt. Cook, breaking up the meat, until cooked through, about 5 minutes.
- Prepare the turkey filling. Add the frozen mixed vegetables, chicken broth, flour, tomato paste, Worcestershire sauce, rosemary and thyme. Stir to combine. Season with sea salt and pepper, to taste. Lower the heat and simmer for 8-10 minutes, until thickened.
- Mash the potatoes. Drain the potatoes. Add the chicken broth, sour cream, sea salt and pepper. Using a potato masher, mash the potatoes until smooth. Taste and add more salt and pepper as needed.
- Assemble the casserole. Spoon the ground turkey mixture into the prepared baking dish. Top with the mashed potatoes. Lightly sprinkle with paprika.
- Bake. Bake, uncovered, for 25 minutes until the top is golden. Serve warm and enjoy!
Notes
Taste and season both the mashed potatoes and filling as needed. Add more broth or sour cream to the potatoes for your desired consistency.
This is perfect for making ahead. You can prepare it as directed, then before baking, cover and refrigerate for up to 24 hours. Bake when you're ready to serve. You'll need to add 5-10 more minutes since it will be cold when you start baking it.
Recipe adapted from Skinnytaste.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 4.6 g
- Sodium: 406.1 mg
- Fat: 8.8 g
- Saturated Fat: 2.3 g
- Carbohydrates: 34.7 g
- Fiber: 4 g
- Protein: 20.5 g
- Cholesterol: 53.6 mg