Description
A hearty and comforting Ground Turkey Shepherd’s Pie featuring a savory turkey and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. This easy, healthy twist on a classic dish is perfect for weeknight dinners and meal prep.
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 your oven to 375°F (190°C). Lightly spray an 8-inch casserole dish with olive oil and set it aside for the assembly.
- Boil the potatoes: Place the peeled and chunked potatoes in a large pot of salted water. Bring to a boil, then cover and reduce heat to simmer for 15-20 minutes, until the potatoes are fork-tender.
- Brown the turkey: While the potatoes cook, heat olive oil in a large skillet over medium heat. Add ground turkey, diced onion, and minced garlic. Season with sea salt. Cook, breaking up the meat until fully browned and cooked through, about 5 minutes.
- Prepare the turkey filling: Stir in frozen mixed vegetables, chicken broth, flour, tomato paste, Worcestershire sauce, rosemary, and thyme in the skillet. Combine well. Season with salt and pepper to taste. Lower the heat and let the mixture simmer for 8-10 minutes until thickened.
- Mash the potatoes: Drain cooked potatoes thoroughly. Return to pot or bowl and add chicken broth, sour cream, salt, and pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning or consistency with additional broth or sour cream if needed.
- Assemble the casserole: Spoon the turkey and vegetable mixture evenly into the prepared baking dish. Spread the mashed potatoes on top and smooth the surface. Lightly sprinkle paprika over the mashed potato topping for color and flavor.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 minutes, or until the top is golden and edges are bubbling. Let it cool slightly before serving. Enjoy warm!
Notes
- Taste and season both the mashed potatoes and turkey filling as needed during preparation for the best flavor balance.
- Adjust the mashed potato consistency by adding more chicken broth or sour cream according to your preference.
- This dish is perfect for meal prep. Assemble as directed, cover, and refrigerate for up to 24 hours before baking. When baking from cold, increase baking time by 5-10 minutes.
- Recipe adapted from Skinnytaste.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 310
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg
