My kids' school participated in a really great, healthy fundraiser called "Farm to School" where they sell bundles of vegetables that you can purchase for yourself or donate to the food bank. I bought a couple of bundles that had carrots, onions, potatoes, and parsnips. It inspired this easy and Weight Watchers friendly Shepherd's Pie with ground turkey and mashed potato topping. This recipe is healthy and Weight Watchers friendly @ 4 ww points.
This WW Turkey Shepherd's Pie is also a great way to use up leftover mashed potatoes! If you are looking for a healthy version of Shepherd's Pie, look no further! This Turkey Shepherd's Pie is a WW-friendly recipe and a classic comfort food. This recipe pairs well with this Easy Cucumber Kimchi and Greek Yogurt Cloud Bread.
Jump to:
- 🥘 Ingredient Notes
- 📖 Variations & Substitutions
- Top Tip
- 🔪Step-by-Step -How to Make WW Shepherd's Pie
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- 🥗 What to serve with Ground Turkey Shepherd's Pie
- Light and Healthy Comfort Food
- ❔ Recipe FAQ's
- More Weight Watchers Dinner Recipes
- 📋 Shepherd's Pie with Ground Turkey Recipe
Considering all the chocolate and other unhealthy things I've had to sell for my kids' schools and activities over the years, this healthy option was a welcome idea. Not that I'm dissing chocolate or anything (chocolate, I really do love you!), but it's nice to have a healthy option for a change.
If you are looking for more delicious Weight Watchers ground turkey recipes, be sure to check out my Turkey Sloppy Joe's and my WW Egg Roll in a Bowl!
🥘 Ingredient Notes
For this Weight Watchers Turkey Shepherd's pie recipe, you'll need:
- Potatoes. You can use any type of potato you have on hand. I often use leftover mashed potatoes. You can even use instant mashed potatoes!
- Chicken broth, Parmesan cheese, milk, garlic, and sour cream. These ingredients make for a unique, delicious, and creamy mashed potato topping!
- Ground turkey. Ground turkey lightens up this Shepherd's pie. Be sure to use the extra lean.
- Parsnips. Parsnips add nutrients and a unique licorice-like taste with a hint of spice to them.
- Frozen mixed vegetables. Frozen mixed vegetables are convenient and economical.
- Rosemary. Rosemary has a lovely, woody, and earthy flavor that blends well with poultry. It's the star of my Cornish Hen Sauce as well.
📖 Variations & Substitutions
- Ground meat- you can substitute ground chicken or even lean ground beef (although the beef will be extra points) as a substitute for ground turkey.
- Potatoes - You can use instant mashed potatoes or lighten it up even more with mashed cauliflower, as it has fewer calories and WW points. You could also use sweet potatoes instead.
- Parsnips - If you don't have them or can't find them, use turnips as a substitute.
- Rosemary - you can use fresh herbs (fresh rosemary) in place of dried herbs, but you'll need to double the amount. I dehydrate my own herbs in my air fryer in the fall -then I have the next best thing to fresh herbs all winter! You can learn how HERE: How to Dehydrate Herbs in the Air Fryer.
Top Tip
*I use instant mashed potatoes if I'm short on time or don't have potatoes for this easy shepherd's pie. My favorite brand is Honest Earth (affiliate link) because they are really creamy mashed potatoes and taste very close to real potatoes. I get them at Costco. Betty Crocker Homestyle Instant Mashed Potatoes are also good!
🔪Step-by-Step -How to Make WW Shepherd's Pie
PREP: Preheat oven to 400 degrees F/205 degrees C and spray oven-safe casserole dish with non-stick cooking spray. I love to use a glass 9x13 dish with a lid because it goes from oven to fridge to freezer.
- Step 1: Place potatoes in a large pot with enough cold water so the water comes 2 inches above potatoes. Boil until soft, where a fork can easily go through them (or use leftover or instant). Drain cooked potatoes.
- Step 2: Mash with ¼ cup chicken broth, sour cream, 2 teaspoon minced garlic, parmesan cheese, and milk.
- Step 3: In a large skillet over medium heat, brown turkey; season with salt and pepper, if desired. When cooked, drain and set aside. * You can put the turkey meat in a separate bowl so you can use the same frying pan to cook the veggies.
- Step 4: Saute the diced onion in olive oil for 2 minutes then add the celery and grated parsnip, Cook about 10-12 minutes, or until celery is soft. Add in the turkey meat.
- Step 5: Add remaining garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce, and rosemary to the cooked turkey mixture and mix well. Simmer on low for about 5-10 minutes. Add in defrosted frozen mixed vegetables.
- Step 6: In the prepared casserole dish, spread the turkey meat mixture on the bottom of the dish in an even layer.
- Step 7: Top with mashed potatoes. Use a fork to scrape the top of the potatoes to make ridges if desired.
- Step 8: Bake 20 minutes or until potatoes turn light golden brown. You can turn the oven up to 500 degrees/260 degrees F for about 2 minutes to brown the top, if you wish. Be sure to watch it carefully so it doesn't burn. Remove from oven and let it cool for 10 minutes before serving. Freeze after cooling completely (I use a microwave-safe casserole dish so it can go straight from freezer to microwave)
Expert Recipe Tips
- Use extra lean ground turkey - This keeps the WW points low and prevents excess grease from pooling in the dish. If using a higher-fat meat, drain thoroughly after browning.
- Don't skip the parsnips - They add a subtle sweetness and depth of flavor you won't get from carrots or celery alone. Grating them ensures they cook evenly and blend into the filling.
- Make the mashed potatoes creamy but firm - Add just enough liquid so they're spreadable but not runny, which helps them hold their shape on top of the filling.
- Thicken the filling before baking - Let it simmer until it has a stew-like consistency. If it's too loose, the potatoes will sink into the meat layer.
- Boost flavor with fresh rosemary - If using fresh instead of dried, double the amount and add it towards the end of cooking so it stays fragrant.
- Get a golden crust without overbaking - Broil for 1-2 minutes at the end, keeping a close eye to avoid burning.
- Make it in stages - Cook the filling and mash the potatoes earlier in the day, then assemble and bake just before serving to save time.
- For a lighter topping - Swap half the potatoes for mashed cauliflower; it blends in beautifully while lowering calories and points.
- Freeze in portions - If you won't eat the whole dish at once, portion it into individual containers before freezing for quick, ready-to-reheat meals.
🌡️Storage
Fridge: Store leftover turkey shepherd's pie in an airtight container for up to 5 days.
Freezer: You can also freeze leftovers in an airtight container for up to 3 months. If you want to freeze an entire turkey shepherd's pie, bake in advance in a 9x13 baking dish with a lid. Then cover in aluminum foil, seal with a layer of Glad Press n' Seal, (affiliate link) then put the lid on the container. It makes for a really easy meal!
TO REHEAT:
I love using this casserole reheating technique - it prevents the casserole from drying out.
- Simply bring the casserole out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, remove the lid and plastic wrap, then tightly seal your casserole dish with aluminum foil (shiny side in) - (if you follow above steps, this will already by done) and put it in the oven for 20 - 30 minutes, until it's warmed through. *you can remove the foil and broil it for the final 2 minutes if you desire.
- You can use an instant read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C)
👪 Serving Size
This shepherd's pie recipe makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
A typical classic shepherd's pie is about 12 points, while this healthy turkey version is only 2 ww points. I imported this recipe into the app, and this is the point value it returned. Extra lean ground turkey and fat-free turkey breast are both 0 points, so use either. And I tried using light vs. non-fat ingredients (sour cream and parmesan cheese) made no difference to the total points either. If you use instant mashed potatoes, you'll need to recalculate the points.
🥗 What to serve with Ground Turkey Shepherd's Pie
If you're not sure what to serve with Turkey Shepherd's pie, and looking for something lighter and ww friendly try my Strawberry Pecan Spinach Salad, Skinny Coleslaw Recipe (0 points -shown below), or this Easy Green Bean and Mushroom recipe.
Light and Healthy Comfort Food
When you're on Weight Watchers healthy comfort food can be hard to find. But this easy WW Turkey Shepherd's Pie is loaded with flavor, lean ground turkey, and healthy veggies. It's the ultimate light comfort food that is the perfect make-ahead meal for your busy life!
❔ Recipe FAQ's
Shepherd's Pie falls apart because it is either too loose or too wet. You need to use the right-sized casserole dish and make sure you compress the meat layer with a spatula and that the meat layer doesn't have too much moisture. The mashed potato layer should be firm as well, so it won't fall apart when serving.
If your Shepherd's Pie has too much moisture (is too wet), then you can add a couple of tablespoons of flour to thicken it up. Add this to the meat mixture before you add the layer of meat mixture to the casserole dish. Alternatively, you could add cornstarch.
Absolutely. Assemble the shepherd's pie in a freezer-safe baking dish, wrap well, and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and bake as directed.
Make sure your turkey filling has thickened well before layering on the mashed potatoes. Spreading the potatoes gently with a spatula (rather than pressing) also helps keep them on top.
And if you're looking for even more Weight Watchers ground turkey recipes, be sure to check out my Slow Cooker Cranberry Turkey Meatballs!
This Weight Watchers Shepherd's Pie recipe is healthy, easy to make, and a recipe the whole family will love!
More Weight Watchers Dinner Recipes
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📋 Shepherd's Pie with Ground Turkey Recipe
Ingredients
For the potatoes:
- 3 lbs potatoes about 5 medium potatoes, peeled chopped and diced or use leftover mashed potatoes or instant mashed potatoes
- 2 teaspoon garlic * I use the minced from a jar or you can use 3 cloves of garlic
- ¼ cup 1% milk
- ¼ cup fat free low sodium chicken broth
- 2 tablespoon reduced fat sour cream
- ¼ cup light parmesan cheese
For the filling:
- 1 lb lean ground turkey ground chicken can be substituted
- 1 teaspoon olive oil
- 1 medium onion, diced (about ¾ cup onion)
- 2 celery stalks trimmed and diced
- 2 parsnips grated
- 1 teaspoon minced garlic
- 2 cups frozen mixed vegetables defrosted
- 2 tablespoon flour
- 1 cup fat-free low-sodium chicken broth
- 1 5.5 ounce can tomato paste
- 2 tablespoon Worcestershire sauce
- 2 teaspoon rosemary
- ¼ teaspoon salt and pepper if desired
Garnish:
Instructions
- Preheat oven to 400 degrees F/205 degrees C and spray oven safe casserole dish with non-stick cooking spray
- Place potatoes in a large pot with enough cold water so the water comes 2 inches above potatoes. Boil until soft, where a fork can easily go through them (or use leftover or instant).3 lbs potatoes
- Drain cooked potatoes and mash with ¼ cup chicken broth, sour cream, minced garlic, parmesan cheese and milk.¼ cup fat free low sodium chicken broth, 2 tablespoon reduced fat sour cream, ¼ cup light parmesan cheese, 1 teaspoon minced garlic, ¼ cup 1% milk
- In a large skillet over medium heat, brown turkey; season with salt and pepper, if desired. When cooked, drain and set aside. * You can put the turkey meat in a separate bowl so you can use the same frying pan to cook the veggies.1 lb lean ground turkey
- Saute the diced onion in olive oil for 2 minutes then add the celery and grated parsnip, Cook about 10-12 minutes, or until celery is soft. Add in the turkey meat.1 teaspoon olive oil, 1 medium onion, diced, 2 parsnips, 2 celery stalks
- Add garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce and rosemary to cooked turkey mixture and mix well. Simmer on low about 5-10 minutes. Add in defrosted frozen mixed vegetables.2 teaspoon garlic, 2 cups frozen mixed vegetables, 2 tablespoon flour, 1 cup fat-free low-sodium chicken broth, 1 5.5 ounce can tomato paste, 2 tablespoon Worcestershire sauce, 2 teaspoon rosemary
- In prepared casserole dish, spread the turkey meat mixture on the bottom of the dish in an even layer. Top with mashed potatoes.
- Use a fork to scrape the top of the potatoes to make ridges if desired.
- Bake 20 minutes or until potatoes turn light golden brown. You can turn the oven up to 500 degrees/260 degrees F for about 2 minutes to brown the top, if you wish. Be sure to watch it carefully so it doesn't burn.
- Remove from oven and let it cool 10 minutes before serving. Freeze after cooling completely (I use a microwave-safe casserole dish so it can go straight from freezer to microwave-see equipment above).
- Serve hot.
Notes
- Use extra lean ground turkey - This keeps the WW points low and prevents excess grease from pooling in the dish. If using a higher-fat meat, drain thoroughly after browning.
- Don't skip the parsnips - They add a subtle sweetness and depth of flavor you won't get from carrots or celery alone. Grating them ensures they cook evenly and blend into the filling.
- Make the mashed potatoes creamy but firm - Add just enough liquid so they're spreadable but not runny, which helps them hold their shape on top of the filling.
- Thicken the filling before baking - Let it simmer until it has a stew-like consistency. If it's too loose, the potatoes will sink into the meat layer.
- Boost flavor with fresh rosemary - If using fresh instead of dried, double the amount and add it towards the end of cooking so it stays fragrant.
- Get a golden crust without overbaking - Broil for 1-2 minutes at the end, keeping a close eye to avoid burning.
- Make it in stages - Cook the filling and mash the potatoes earlier in the day, then assemble and bake just before serving to save time.
- For a lighter topping - Swap half the potatoes for mashed cauliflower; it blends in beautifully while lowering calories and points.
- Freeze in portions - If you won't eat the whole dish at once, portion it into individual containers before freezing for quick, ready-to-reheat meals
- Simply bring the casserole out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, remove the lid and plastic wrap, then tightly seal your casserole dish with aluminum foil (shiny side in) - (if you follow above steps, this will already by done) and put it in the oven for 20 - 30 minutes, until it's warmed through. *you can remove the foil and broil it for the final 2 minutes if you desire.
- You can use an instant read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C)
Jessica
I’ve made this so many times the past year. My entire family loves it.
Terri Gilson
Hi Jessica,
I'm so glad you and your family enjoy it was much as we do!
Thanks for taking the time to leave a comment 🙂
Terri
sara
Love the recipe, i will try today because boys coming over for watching football match, the recipe is perfect for this time because it seems so tasty and yummy. Thank you.
Terri Gilson
Hi Sara, Thanks for your comment! I hope you enjoy it - I just made 2 of them last week (and froze one) 🙂
Denise from Urb'n'Spice
I applaud your children's school for providing such a healthy fundraising opportunity, Terri! Thanks for the great idea of using parsnips in your shepherd's pie. I love parsnips and they are certainly underappreciated, aren't they? Your shepherd's pie looks delicious! I have often used instant mashed potatoes for different things (like thickening a soup for a gluten-free client), and making them for the shepherd's pie topping is an awesome and tasty time saver! I am pinning lots of WW recipes for my sister so this recipe is perfect on so many levels! Thanks for sharing!
Terri Gilson
Hi Denise: Thank you! Yes, so glad they do that fundraiser - I actually suggested it because my niece in Wpg had done it! Hopefully they will do it for the 3rd time this year!
Monique
Thank you Terri. I love Shepard's Pie and this new twist will allow me to continue enjoying it through my weight loss program.
Terri Gilson
Thanks, Monique - that's great!
Tracey
It sounds wonderful. I'm just about to make it but wanted to clarify one thing. I'm reading it as though there are two pans, the one with the turkey in step 4 and the one with onion, celery and parsnips in step 5. Then, in step 6, the remaining ingredients are added to the turkey pan. Can I assume the pan with the step 5 ingedients should also be added to the turkey pan? It seems that must be the case but I wanted to make sure I wasn't missing something. Thanks!
Terri Gilson
Hi Tracey,
I usually just use the same pan after I remove the turkey and drain it, then rinse the pan. However, you can use a different pan (I just prefer to do as few dishes as possible 🙂 ) And yes, it gets added together with the turkey. I will clarify that and thanks for pointing it out!
Terri