Description
This shepherd’s pie is everything you love about the traditional dish—savory meat, hearty vegetables, and a creamy mash topping—made lighter with a cauliflower-potato blend and lean ground turkey. It’s warm, filling, and perfect for those cozy nights when you want something nourishing and comforting without the heaviness.
Ingredients
Topping:
1½ cups russet potatoes, peeled and chopped
1½ cups cauliflower florets
½ cup grated Parmesan cheese
1 tbsp olive oil
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
½ cup low- or no-salt chicken broth
Filling:
1 tbsp olive oil
1 lb ground turkey
1 cup diced onion
1 tbsp minced garlic (about 2 cloves)
½ cup diced carrots
¼ tsp salt
½ tsp black pepper
½ tsp dried rosemary
½ tsp dried thyme
½ cup low-sodium chicken stock
1 tbsp tomato paste
1 cup peas
1 cup corn
1 cup corn
Instructions
Make the topping: Boil potatoes and cauliflower until fork-tender (about 10–12 minutes). Drain and mash with Parmesan, olive oil, garlic powder, salt, pepper, and chicken broth. Set aside.
Prepare the filling: In a skillet, heat olive oil over medium. Add onion, garlic, and carrots. Cook until softened.
Add ground turkey, breaking it up as it cooks. Season with salt, pepper, rosemary, and thyme.
Stir in chicken stock and tomato paste. Simmer for 5 minutes until slightly thickened.
Add peas and corn. Stir and cook for 2 more minutes.
Spread filling in a baking dish, top with mashed cauliflower-potato mixture. Smooth out the top.
Broil for 5–7 minutes until lightly golden, or bake at 375°F for 15 minutes if preferred.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 360
- Fat: 18g
- Carbohydrates: 24g
- Protein: 28g