Lighter Turkey Shepherds Pie (Printer-friendly)

Lean turkey filling topped with creamy cauliflower-potato mash offers a wholesome, satisfying comfort dish.

# What You'll Need:

→ Mash Topping

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste

→ Turkey Filling

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cauliflower, cook until tender, about 12 to 15 minutes. Drain well.
03 - Mash potatoes and cauliflower with cream cheese, milk, olive oil, salt, and pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes until softened.
05 - Stir in garlic and cook 1 minute. Add ground turkey, cooking until browned and cooked through, about 6 minutes, breaking up meat as it cooks.
06 - Stir in thyme, rosemary, smoked paprika, and tomato paste; cook for 1 minute.
07 - Add peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer 5 minutes, until mixture thickens slightly.
08 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly over filling.
09 - Bake for 20 minutes, or until topping is lightly golden and filling is bubbling.
10 - Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent while actually being the kind of meal that sits lightly in your stomach.
  • The cauliflower-potato mash is a game-changer if you've ever wanted shepherd's pie without the heaviness.
  • Ground turkey cooks fast and stays tender, making this weeknight-friendly despite feeling restaurant-worthy.
02 -
  • Don't skip draining the potatoes and cauliflower thoroughly, wet mash will make the topping soggy and ruin the texture.
  • Breaking up the turkey as it cooks is crucial, if you skip this step you'll end up with chunks instead of that crumbly, even texture that makes the filling feel restaurant-quality.
03 -
  • Dice everything uniformly so vegetables cook at the same rate and create an even texture throughout the filling.
  • Keep the oven at 400°F rather than 375°F, this golden tops the pie while ensuring the filling bubbles properly instead of just steaming underneath.
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