This Turkey Shepherd’s Pie is like a one-pan Thanksgiving! Ground turkey mixed with vegetables and fall herbs topped with creamy mashed potatoes make a satisfying meal without the hassle of cooking a whole turkey.
Serving Size: About 1 ½ cups (240g)
Prep Time: 30 minutes
Total Time: 50 minutes
Nutrition Facts: 285 calories / 33.5g carbs / 23g protein / 6.5g fat
For the potatoes:
- 1 ½ pounds (680g) peeled potatoes
- 2 tablespoons (29g) butter
- ¼ cup (56g) fat-free plain Greek yogurt
- ¼ cup (62g) fat free milk
- ⅛ teaspoon salt
- ½ cup (57g) grated extra sharp cheddar cheese
For the turkey filling:
- 1 cup (128g) carrots (diced)
- 1 cup (240g) onion, diced
- ½ cup (58g) parsnips, diced
- 2 teaspoons minced garlic
- 1 tablespoon fresh oregano, minced
- 1 tablespoon fresh sage, minced
- 1 teaspoon thyme
- ¼ teaspoon salt
- ¼ cup (58g) white wine
- 1 pound (453g) 97% lean ground turkey
- 2 tablespoons (18g) flour
- ½ cup (103g) fat-free low sodium chicken broth
- Preheat oven to 400F.
- Cook the potatoes. Add potatoes to a large pot and fill with enough water to cover the potatoes. Bring to a boil and boil until soft, about 20-30 minutes depending on the size of your potatoes (you can cut them smaller to reduce cooking time).
- Meanwhile, make the turkey filling. Spray a cast-iron or other oven-safe pan with nonstick cooking spray. Add onion, carrots, parsnips and cook until softened, about 5 minutes. Add garlic and herbs and saute for another 1 minute. Deglaze the pan with the wine and cook for another 2-3 minutes, until the liquid is mostly absorbed.
- Add turkey to the pan, breaking it up with a spatula and cook until it’s cooked through (no pink should remain). Add the flour and mix well.
- Add the broth and simmer until the mixture is thickened. Turn off heat and set aside until ready to top with potatoes.
- When potatoes are done, move them to a bowl and mash with a fork or potato masher. Add milk, yogurt, butter, and salt and mix until creamy.
- Spread the potatoes evenly over the turkey mixture. Top with cheese and bake in the oven for 20-25 minutes, until the top is golden brown and the turkey mixture is bubbling on the sides. You can also finish it with 1 minute under the broiler if you’d like an extra crispy topping.
- Top with optional fresh thyme for serving.
- Store covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- If you don’t have fresh herbs on hand, you can substitute 1 teaspoon of herbs per 1 tablespoon of fresh.
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