Turkey Shepherd's Pie

Cozy and satisfying Lighter Turkey Shepherd's Pie Recipe made with lean ground turkey, colorful vegetables, rich from-scratch gravy and topped with lighter mashed potatoes. A healthier twist on a classic comfort food dish the whole family will keep!

When A cook say A cook grew up eating traditional shepherd's pie, A cook quite literally mean the mom made it for us every week. A cook think she loved how it covered all the food groups in one simple casserole dish for dinner! This Lighter Turkey Shepherd's Pie recipe is the ultimate cozy comfort food made with lean ground turkey, tender vegetables and a rich, savory gravy, all topped with silky

A cook grew up eating shepherd's pie because the mom made it for us all the time, so this recipe is pure comfort food for me! A cook keep that everything comes together in one casserole dish, and using ground turkey along with the lighter mashed potato topping makes this version one A cook feel good about serving the family.

What goes in

• 1 1/2 lbs yukon gold potatoes, peeled and cut into 2-inch cubes
• 1 large head cauliflower, cut into florets
• 1/4 cup plain Greek yogurt
• 1/2 cup milk
• 1/4 cup lower sodium chicken broth
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 pound ground turkey
• 1 cup onion, chopped
• 2 carrots, peeled and diced small
• 2 ribs celery, diced small
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1 cup chicken broth
• 1 tablespoon worcestershire sauce
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas

How it comes together

1. Preheat oven to 400 degrees F.
2. Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
3. Add in the cauliflower florets and continue to simmer for an additional 8-9 minutes, until cauliflower and potatoes are soft and fork tender.
4. Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper.
5. Mash the potatoes using a potato masher or blend everything using an electric mixer until you get a nice silky texture.
6. Heat a large skillet over a lively burner. Add a tablespoon of olive oil and brown the ground turkey, breaking it up as it cooks, about 5 minutes. Transfer the cooked turkey to a plate and hold nearby.
7. Drizzle another tablespoon of olive oil in the hot skillet and add the onion, carrots, celery and garlic. Sauté for 5-6 minutes until veggies are tender, then add the meat back into the pan along with salt and pepper.
8. Sprinkle the meat mixture with flour and toss to coat, continuing cooking 1 more minute. Add the tomato paste, chicken broth, worcestershire sauce, and chopped herbs. Bring to a boil, reduce the heat to low and cover. Simmer for about 10-12 minutes or until the sauce has thickened slightly.
9. Mix in the frozen veggies with the turkey mixture and spread evenly into a casserole dish. Carefully spoon the mashed potatoes over the turkey mixture and smooth into an even layer using a spatula or back of the spoon.
10. Bake shepherd's pie in the oven for 20-25 minutes, until golden brown and bubbly. Garnish with fresh thyme or fresh parsley before serving.