Healthy Turkey Shepherd's Pie
A nutritious twist on classic comfort food, featuring ground turkey, fresh vegetables, and a creamy topping of mashed potatoes and cauliflower, perfect for picky eaters.
Ingredients
Topping
- 1.5 lb Yukon gold potatoes Peeled and chopped
- 1 large head cauliflower Cut into florets
- 1/4 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup low-sodium chicken broth
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Filling
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- 1 cup chopped onion
- 2 carrots diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp flour
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the Yukon gold potatoes, then place them in a large pot of salted water. Bring to a boil over high heat.
- Simmer the potatoes for about 15 minutes until they start to soften.
- After 15 minutes, add the cauliflower florets to the pot. Continue to simmer for an additional 8–9 minutes, or until both potatoes and cauliflower are tender.
Mashed Topping
- Drain the potatoes and cauliflower in a colander. Return to the pot, and mash together with milk, Greek yogurt, chicken broth, butter, garlic powder, salt, and black pepper until smooth and creamy.
Filling
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey, breaking it apart with a wooden spoon, and cook until browned through. Remove turkey from skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, carrots, celery, and garlic until the vegetables are tender, about 5-7 minutes.
- Return the browned turkey to the skillet with the sautéed vegetables. Sprinkle with flour, then stir in tomato paste, chicken broth, Worcestershire sauce, thyme, and rosemary. Season with salt and black pepper, then let the mixture simmer for about 10-12 minutes until it thickens slightly.
- Stir in the frozen corn and peas, mixing well. Spread this mixture evenly into a greased casserole dish.
- Top it with the mashed potato and cauliflower mixture, smoothing it out with a spatula.
Baking
- Place the casserole in the preheated oven and bake for 20–25 minutes, or until the top is golden and bubbly.
Notes
For best results, drain the potatoes and cauliflower thoroughly after boiling, ensure the filling simmers properly, and cover during the first half of baking to prevent overcooking the top.