This Turkey Shepherd’s Pie is the perfect quick and easy dinner. A healthy twist on the classic, made with ground turkey and plenty of veggies. Simple, delicious, and satisfying!
INGREDIENTS
Topping:
- 1.5 cups russet potatoes, peeled and chopped
- 1.5 cups cauliflower florets
- ½ cup parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup low-sodium chicken broth
Filling:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 cup diced onion
- 1 tablespoon minced garlic (about 2 cloves)
- ½ cup diced carrots
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon dried thyme
- ½ cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 cup frozen peas
- 1 cup frozen corn
INSTRUCTIONS
- Preheat the oven to 350°F and grease an 8×8 casserole dish (a 9×13 dish will work too).
- In a large pot, bring water to a boil. Add the chopped potatoes and cauliflower florets, and cook for 10 minutes, or until soft.
- While the potatoes and cauliflower cook, heat olive oil in a pan over medium heat. Add ground turkey and cook for 5 minutes, breaking it apart as it browns.
- Add diced onions, minced garlic, and carrots to the pan. Cook for another 5 minutes, until the turkey is fully cooked.
- Stir in salt, pepper, rosemary, thyme, chicken broth, tomato paste, and frozen peas and corn. Mix everything well and cook for a few more minutes to combine.
- Once the potatoes and cauliflower are soft, drain the water and transfer them to a large mixing bowl. Mash them together with olive oil, garlic powder, pepper, salt, chicken broth, and parmesan cheese. For a smoother texture, you can use a stand mixer or hand mixer.
- Layer the ground turkey and vegetable mixture in the greased casserole dish, then spread the mashed cauliflower and potato topping evenly over the top with a spatula.
- Bake at 350°F for 30 minutes, until the topping is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
