Published by: Liz Marino | |
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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!
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This Healthy Shepherd’s Pie is the perfect light dinner. Learn how to make this shepherd’s pie with ground turkey in under an hour for a hearty meal!
This is such a classic comfort food! Something about warm mashed potatoes, veggies, and meat baked with a creamy golden topping is unmatched.
We love taking classic comforting dinners and making them a little lighter, healthy, and hearty simply by switching up a few ingredients and loading up on the veggies, like in our Zucchini Lasagna and Healthy Chicken Pot Pie.
Make no mistake, you would never know this is healthy, it even has a golden, creamy topping just like the traditional recipe!
Why We Love Healthy Shepherd’s Pie with Ground Turkey
There is so much to love about this classic pie. we love it for so many reasons:
- Hearty & Nutritious –This healthy shepherd’s pie is packed with veggies adding so much nutrition, and making this pie so filling. This recipe is also gluten free!!
- Tastes like the ‘real’ thing –You won’t be able to tell that this shepherd’s pie is healthy because it’s so creamy and flavorful!
- Perfect cold weather food –There’s nothing better than cozying up with a big plate of warm comforting food on a cold day!
Recipe Ingredients
To make this recipe you’ll need:
- russet potatoes, peeled and chopped
- cauliflower florets
- parmesan cheese
- olive oil
- ground turkey
- onion, garlic, carrots
- dried spices
- chicken broth
- tomato paste
- frozen peas & frozen corn
Substitutions
Olive Oil: You can substitute avocado oil, melted butter, or ghee.
Vegetables:Feel free to add more veggies to this recipe. If they are frozen, just make sure they are defrosted and drained. Green beans would be a great addition.
Ground Turkey: Feel free to use ground beefor ground chicken. You can also use leftover turkey breast for the turkey meat filling! It’s great for Thanksgiving leftovers.
Broth:Anybrothor stock (broth and stock are the same) can be used.Beef Broth,Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Potatoes: Any potato will work in this recipe, just make sure they are peeled and chopped. We like yukon gold or russet best. You can also use leftover mashed potatoes as the topping!
Cauliflower: We use cauliflower to lighten up this recipe. If you are not a cauliflower lover, feel free to use more potatoes instead. Or, to lighten it up, even more, swap out the potatoes for even more cauliflower!
Parmesan Cheese: Parmesan cheese is optional, but highly recommended. It adds a ton of flavor to the recipe.
Spices: You can use any combo of spices in this recipe. Feel free to omit garlic/onion, or salt & pepperto your taste. You can also use 1 tablespoon of your favorite spice blend.
What can I use instead of tomato? Tomato really helps to add flavor to the pie. You can skip it if you don’t have it, but it won’t be as delicious!
Low Carb: You can use more cauliflower than potatoes or try this Low-Carb Shepherd’s Pie
How to make Shepherd’s Pie with Ground Turkey
- Boil potatoes and cauliflower florets for 10 minutes, until soft.
- While the potatoes/cauliflower cook, heat olive oil in a pan. Brown ground turkey for 5 minutes. Add onions, garlic, and carrots. Cook for an additional 5 minutes until the turkey is cooked through.
- Add salt, pepper, rosemary, thyme, chicken broth, tomato paste, and frozen peas and corn. Stir until combined.
- Drain cooked potatoes & cauliflower.
- In a large mixing bowl, mash the potatoes, cauliflower, olive oil, garlic powder, black pepper, and parmesan cheese. You can use a stand mixer or a hand mixer.
- In a greased casserole dish, layer the ground turkey/veggie filling. Top with mashed potatoes/cauliflower filling. You can use a rubber spatula to smooth out the mashed topping or get fancy by piping it with a piping bag or ziploc bag.
- Bake at 350° for 30 minutes until the topping is golden brown.
storage options
Storing: You can store this pie in the refrigerator for up to 3 days.
Freezing: This recipe will last in the freezer for up to 3 months once cooked and cooled. No need to defrost, simply bake it in the oven at 350 degrees for 1 hour and enjoy!
Reheating: You can reheat this recipe in the microwave, toaster oven, oven, or on the stove. We recommend covering it with aluminum foil if reheating it in the oven.
FAQs
What’s the difference between cottage and shepherd’s pie?
They are very similar. Traditionally a Cottage Pie is made with ground beef and Shepherd’s Pie is made with ground lamb.
How do you keep shepherd’s pie from falling apart?
Make sure to cook until the topping is golden brown, but sometimes shepherd’s pie will fall apart some. It’s still delicious!
How many calories is shepherd’s pie?
This recipe is 256 calories per 1 cup serving.
Other healthy dinner recipes:
Looking for other easy meals? Check out these 40+ Healthy Dinner Recipes. Click here to grab our free healthy 30-minute dinner cookbook.
- Chicken and Broccoli Stir Fry
- Stuffed Bell Pepper Casserole
- Crockpot Whole Chicken
- Pasta Fagioli Soup
- Healthy Orange Chicken
Healthy Shepherd’s Pie
Recipe by: Liz Marino
4.96 from 21 votes
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!
Prep Time : 25 minutes minutes
Cook Time : 30 minutes minutes
Total Time : 55 minutes minutes
Serves : 6 1 cup servings
(hover over # to adjust)
PRINTPINRATE
Ingredients
Topping:
- 1.5 cups russet potatoes peeled and chopped
- 1.5 cups cauliflower florets
- ½ cup 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 carrots diced
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon dried thyme
- ½ cup chicken stock low or no salt
- 1 tablespoon tomato paste
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
Preheat oven to 350 degrees & prepare a greased 8×8 (9×13 will also work) casserole dish.
Bring a large pot of water to a boil on the stove. Add potatoes and cauliflower florets. Boil for 10 minutes, until soft.
While the potatoes/cauliflower cook, heat olive oil in a pan. Brown ground turkey for 5 minutes. Add onions, garlic, and carrots. Cook for an additional 5 minutes until turkey is cooked through.
Add salt, pepper, rosemary, thyme, chicken broth, tomato paste and frozen veggies to the turkey mixture. Stir until combined.
Drain cooked potatoes & cauliflower.
In a large mixing bowl mash the potatoes, cauliflower, olive oil, garlic powder, pepper, salt, chicken broth and parmesan cheese. You can use a stand mixer or hand mixer to bring these ingredients together.
In a 8×8 casserole dish (9×13 will also work) layer the ground turkey/veggie filing. Top with cauliflower/potato filling and use a spatula to smooth out.
Bake at 350 for 30 minutes until the topping is golden brown, serve and enjoy!
Notes
Feel free to add more veggies to this recipe. If they are frozen, just make sure they are defrosted and drained. Green beans would be a great addition.
Feel free to use ground beefor ground chicken. You can also use leftover turkey breast for the turkey meat filling! It’s great for Thanksgiving leftovers.
Any brothor stock (broth and stock are the same) can be used.Beef Broth,Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Any potato will work in this recipe, just make sure they are peeled and chopped. We like yukon gold or russet best. You can also use leftover mashed potatoes as the topping!
Nutrition Facts
Serving: 1cup | Calories: 256kcal | Carbohydrates: 22g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 386mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2053IU | Vitamin C: 28mg | Calcium: 128mg | Iron: 2mg
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