Description
This Healthy Shepherd’s Pie is a nutritious and light twist on the classic comfort dish, featuring lean ground turkey or beef, a medley of vegetables, and creamy mashed potatoes. Perfect for a satisfying yet wholesome meal, it offers a balance of protein, fiber, and flavor while being customizable to fit gluten-free diets.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground turkey or ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
Seasonings and Sauces
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons flour (or almond flour for gluten-free option)
- 1 cup low-sodium chicken or beef broth
Mashed Potato Topping
- 2 pounds potatoes, peeled and cut into chunks
- 2 tablespoons Greek yogurt
- 2 tablespoons unsalted butter (or olive oil)
- ¼ cup low-fat milk
- Salt and pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the mashed potatoes: Preheat the oven to 400°F. Place the peeled and chunked potatoes into a pot of salted water and bring to a boil. Cook until tender, about 15 minutes, then drain thoroughly. Mash the potatoes with Greek yogurt, unsalted butter, and low-fat milk until creamy and smooth. Season with salt and pepper to taste.
- Cook the meat mixture: While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the lean ground turkey or beef and cook until browned, breaking apart the meat as it cooks. Add diced onion, minced garlic, and diced carrots, cooking until softened, about 5 minutes.
- Add seasonings and thicken: Stir in tomato paste, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Sprinkle the flour (or almond flour for gluten-free) over the mixture and stir well to combine. Slowly pour in the low-sodium broth while stirring. Let the mixture simmer until thickened, approximately 5 minutes. Finally, fold in the frozen peas and corn until evenly mixed.
- Assemble the pie: Spread the meat and vegetable mixture evenly into a baking dish. Top with the creamy mashed potatoes, spreading to cover the filling completely. Use a fork to create ridges on the surface to help brown the topping during baking.
- Bake the shepherd’s pie: Place the assembled dish into the preheated oven and bake for 20 to 25 minutes. Bake until the potato topping turns golden brown and the edges are bubbly.
- Garnish and serve: Remove from oven and sprinkle fresh chopped parsley over the top before serving warm.
Notes
- For a lighter twist, swap the potatoes for mashed cauliflower or sweet potatoes.
- This dish can be prepared ahead of time and refrigerated, then baked fresh when ready to serve.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
