Description
This Healthy Shepherd’s Pie recipe offers a nutritious twist on the classic comfort dish by using ground turkey and mixing cauliflower with potatoes for a lighter, low-fat topping. Packed with vegetables and flavored with herbs, it’s a wholesome, hearty meal perfect for family dinners.
Ingredients
Scale
Vegetable Topping
- 1 ½ cups russet potatoes, peeled and chopped
- 1 ½ cups cauliflower florets
- ½ cup grated parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup low-sodium chicken broth
Turkey Filling
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 cup diced onion
- 1 tablespoon minced garlic (about 2 garlic cloves)
- ½ cup diced carrots
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ cup low-sodium chicken stock
- 1 tablespoon tomato paste
- 1 cup peas (frozen or fresh)
- 1 cup corn (frozen or fresh)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×13 inch casserole dish to prevent sticking and set aside.
- Cook potatoes and cauliflower: Place the peeled and chopped russet potatoes and cauliflower florets in a pot of boiling water. Boil until both are soft and tender, approximately 10 minutes. Drain well once cooked.
- Prepare filling: Heat 1 tablespoon olive oil in a large pan over medium heat. Add ground turkey and cook, stirring frequently, until browned and cooked through. Add diced onion, minced garlic, and diced carrots to the pan. Season with salt, black pepper, dried rosemary, and dried thyme. Stir and cook until the vegetables begin to soften, about 5 minutes. Pour in the low-sodium chicken stock and stir in the tomato paste until combined. Add the peas and corn, cook for a few minutes until heated through and well mixed.
- Make topping: In a large bowl, mash the cooked potatoes and cauliflower together. Add 1 tablespoon olive oil, garlic powder, black pepper, salt, low-sodium chicken broth, and grated parmesan cheese. Mix well until the mixture is smooth and creamy.
- Assemble and bake: Spread the turkey and vegetable filling evenly in the prepared casserole dish. Top with the cauliflower and potato mash, spreading it evenly over the filling. Place in the oven and bake for 30 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
- For a vegetarian version, substitute ground turkey with cooked lentils or mushrooms.
- Use low-sodium chicken stock and broth to keep the dish heart-healthy.
- Make sure to mash the cauliflower well with the potatoes to achieve a smooth topping.
- This recipe can be made ahead; assemble the dish and refrigerate before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
