Lightened Up Shepherd's Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Cozy comfort food at its best! This version of shepherd's pie uses lean ground turkey instead of ground beef (which you could easily substitute if beef is what you have on hand). The sauce is lighter with low sodium broth and fresh herbs. Topped with creamy mashed potatoes this dish is sure to be a hit! This recipe will require you to have two things going stovetop at the same time: a pot of potatoes & a skillet with the filling. Be sure to read through the recipe entirely before beginning to make sure your meal is on the table fast!
  • Filling:
  • 1 tablespoon oil
  • 1½ cups diced onion
  • 1½ cups carrots, peeled and diced
  • 1½ pounds ground turkey
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tablespoon all purpose flour
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary, leaves stripped away & finely chopped
  • 2 sprigs fresh thyme, chopped
  • salt & pepper to taste
  • ½ cup frozen corn, thawed
  • 12 cup frozen peas, thawed
  • Topping:
  • 5-6 cups peeled & diced potatoes
  • ½ cup plain Greek yogurt
  • ½ cup sour cream (I opt for low fat; it tastes the same in potatoes!)
  • 1 teaspoon kosher salt (more to taste)
  • ¼- ½ cup milk, as needed
  1. Pre-heat the oven to 350. Lightly spray a 9" pie plate (or a 9" square baking dish) with non-stick cooking spray (the filling will not stick but the potatoes do so pay more attention to the top/edges).
  2. Heat the oil in a large skillet. Add the onions and carrots, and cook over medium high heat for about 2 minutes. Add the ground turkey and brown it, breaking it up as it cooks.
  3. While the turkey browns, place the potatoes in a pot, cover with water plus an inch or two, and bring them to a boil. Cook until the potatoes are fork tender (15-ish minutes), drain and set aside.
  4. When the turkey is brown, add the minced garlic. Pour in the chicken broth and give it a minute to simmer. Stir in the flour. Then stir in the tomato paste, Worcestershire sauce, rosemary, thyme, salt & pepper. Cook for 1-2 minutes and remove from the heat.
  5. Stir in the corn and peas. Spread the mixture into the bottom of the pie plate.
  6. To the drained potatoes add the Greek yogurt and sour cream. Mash and stir. Sprinkle in the salt and add the milk just a little at a time to reach a thick creamy consistency. Spread the potatoes over the top of the turkey filling.
  7. Bake for about 15 minutes-- everything is already cooked you just want it to come together. I like to turn on the broiler for the last minute to give the potatoes a tiny bit of brown on top.
  8. Serve!
Recipe by Sugar Dish Me at