Description
Turkey Shepherd’s Pie is a wholesome, comforting dish featuring lean ground turkey and sautéed vegetables enveloped in a savory sauce, all topped with creamy mashed potatoes and baked to golden perfection. This family-friendly meal combines hearty flavors with a nutritious profile, making it ideal for weeknight dinners or meal prep lunches.
Ingredients
Scale
Filling
- 1 tablespoon light butter
- 2 cups onion, chopped
- 2 cups shredded carrots
- 3 cloves garlic, minced
- 2 lbs ground turkey breast (99% fat free)
- 1/2 tsp onion salt
- 1/2 tsp garlic salt
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 3/4 cup frozen peas
Mashed Potato Topping
- 30 oz russet potatoes (raw, peeled, approximately 3 medium potatoes)
- 1 cup fat free half and half
- 1/4 tsp garlic salt
- 1/4 tsp onion salt
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the shepherd’s pie later.
- Prepare the vegetables: In a large skillet, melt the light butter over medium heat. Add the chopped onions and shredded carrots, sautéing until they soften, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the turkey: Add the ground turkey breast to the skillet with the vegetables. Season with onion salt, garlic salt, dried oregano, and dried thyme. Cook until the turkey is browned and cooked through, breaking it up with a spatula as it cooks.
- Create the sauce: Stir in the tomato paste, Worcestershire sauce, and flour to the turkey mixture. Cook for 1-2 minutes to combine and slightly thicken. Gradually add the low sodium chicken broth while stirring to create a thickened filling. Mix in the frozen peas, then remove from heat.
- Prepare mashed potatoes: Boil the peeled russet potatoes in salted water until fork-tender, approximately 15-20 minutes. Drain and return to the pot. Mash the potatoes with fat free half and half, garlic salt, and onion salt until smooth and creamy.
- Assemble the pie: Transfer the turkey and vegetable filling into a baking dish, spreading evenly. Layer the mashed potatoes on top, smoothing them out with a spatula to cover the filling completely.
- Bake: Place the assembled dish in the preheated oven and bake for about 25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling at the edges.
- Serve: Remove from oven and let cool slightly before serving warm.
Notes
- Turkey Shepherd’s Pie is a comforting and nutritious alternative to traditional recipes made with beef, featuring lean ground turkey and plenty of vegetables.
- This dish is kid-friendly and perfect for making ahead of time as the flavors deepen when reheated.
- Use fat free half and half to keep the mashed potatoes creamy yet lower in fat.
- Adjust seasonings to taste, especially if you prefer more or less salt.
- For a crispier topping, broil the assembled pie for 2-3 minutes at the end of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 316 kcal
- Sugar: 7 g
- Sodium: 797 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 87 mg
