Easy Turkey Shepherd’s Pie with Vegetables

Get ready to transform humble ground turkey into the coziest, most satisfying dinner you’ve had all week. This lighter twist on classic shepherd’s pie keeps all the comfort but adds a healthy spin that’ll make your taste buds (and your body) thank you.

Imagine cutting through a golden-brown cheesy crust into fluffy mashed potatoes, then discovering a savory layer of perfectly seasoned turkey and vegetables swimming in rich gravy. This isn’t just dinner – it’s a warm hug in casserole form.

Ingredients

For the Topping:

• 1½ pounds (700 g) potatoes, peeled
• ¼ cup + 2 tsp (70 ml) milk
• 1 tablespoon (15 g) butter
• ⅓ cup (40 g) cheddar cheese, coarsely grated

For the Filling:

• 1.1 pounds (500 g) ground turkey (approx. 7% fat)
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons white wine
• 2 medium carrots, peeled and diced
• 2 tablespoons tomato puree
• 1½ tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1¼ cups (300 ml) hot chicken stock
• ¾ cup (100 g) frozen peas
• ⅔ cup (80 g) corn from a can
• 1 tablespoon flour
• Sea salt and pepper to taste

Steps

1. Place peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain thoroughly (excess water makes gummy mash), then add butter and milk. Mash until smooth and lump-free. Set aside.
2. While potatoes cook, heat 2 tablespoons olive oil in a large pan over medium heat. Add onion, garlic, and celery – cook for 3 minutes until softened but not browned. Watch carefully as garlic can burn quickly.
3. Pour in wine and cook for 1 minute to evaporate alcohol. You’ll know it’s ready when the sharp alcohol smell dissipates.
4. Add ground turkey, breaking it up with a fork into small pieces. Cook for 3 minutes until no pink remains. Avoid overcooking as turkey can become dry.
5. Add carrots, hot stock, Worcestershire sauce, thyme, tomato puree and pepper. Stir well, cover, and simmer for 15 minutes at medium-low heat. The sauce should be gently bubbling, not boiling.
6. Stir in peas, corn, and flour. Cook until sauce thickens and bubbles (2-3 minutes). It should coat the back of a spoon.
7. Transfer to a casserole dish (2½ inches deep). Top with mashed potatoes, creating peaks with a fork for crispy edges. Sprinkle with cheese.
8. Bake at 400°F (200°C) for 20-25 minutes until golden brown and bubbling at edges. Let rest 5 minutes before serving.

Smart Swaps

• Use cauliflower mash instead of potato to reduce carbs (1:1 ratio)
• Swap ground turkey for lentils for a vegetarian version (2 cups cooked lentils)

Make It Diabetes-Friendly

• Replace potatoes with mashed cauliflower (reduces carbs by 15g per serving)
• Use almond milk instead of regular milk (same amount)
• Skip corn to further reduce carbs (-8g per serving)

Pro Tips

• Don’t skip browning the turkey – it develops crucial flavor
• Let casserole rest 5 minutes before serving to set
• For extra flavor, add 1 tablespoon of fresh herbs to the mash