This easy Weight Watchers friendly Turkey Shepherd’s Pie with mashed potato topping and ground turkey is great way to use up leftover mashed potatoes! If you are looking for a healthy version of Shepherd’s Pie, look no further! This Shepherd’s Pie is only 5 Weight Watchers points on the blue plan per serving!
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.
Healthy Turkey Shepherd’s Pie
Considering all the chocolate and other unhealthy things I’ve had to sell for my kids’ schools and activities over the years, this 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.
Weight Watchers Ground Turkey Recipes
This Healthy Turkey Shepherd’s Pie used the potatoes and parsnips from Bundle B. But if you’re interested in recipes that use veggies from Bundle A as well, check out my Award Winning Creamy Carrot Soup. I also use ground turkey in place of ground beef to lighten it up. And my 5 Ingredient Turkey Sloppy Joe’s are another delicious Weight Watchers ground turkey recipe!
Ground Turkey Shepherd’s Pie
Light and Healthy Comfort Food: This Ground Turkey Shepherd’s Pie is serious comfort food and when you’re on Weight Watchers healthy and weight watchers friendly comfort food can be hard to find. But this easy Turkey Shepherd’s Pie is loaded with flavor, lean meat and healthy veggies. A typical Shepherd’s Pie is 12 smart points, while this healthy turkey version is only 5 WW points. It’s an easy and light comfort food that is the perfect make- ahead meal for your busy life!
*This post is NOT sponsored by Farm to School
Here are a few more leftover recipes:
Leftover Baked Potatoes: Ceasar Twice Baked Potatoes
Leftover Rotisserie Chicken: Easy Chicken Quesadillas
Leftover Turkey: Leftover Turkey Brie & Cranberry Panini
Turkey Shepherd's Pie
For the potatoes:
- 1-½ lbs potatoes peeled, diced or use leftover mashed potatoes or instant mashed potatoes
- 2 tsp minced garlic * I use the minced from a jar
- ¼ cup 1% milk
- ¼ cup fat free low sodium chicken broth
- 2 tbsp reduced fat sour cream
- ¼ cup light parmesan cheese
For the filling:
- 1 lb lean ground turkey ground chicken can be substituted
- 1 tsp olive oil
- 1 medium onion diced
- 2 celery stalks trimmed and diced
- 2 parsnips grated
- 1 tsp minced garlic
- 2 cups frozen mixed vegetables defrosted
- 2 tbsp flour
- 1 cup fat-free low-sodium chicken broth
- 1 5.5 ounce can tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp rosemary
- salt and pepper if desired
- Preheat oven to 400°F and spray oven safe casserole dish with non-stick cooking spray
- Boil potatoes in water until cooked and soft (or use leftover or instant). Drain and mash with ¼ cup chicken broth, sour cream, minced garlic, parmesan cheese and milk.
- In a large saute pan brown turkey; season with salt and pepper, if desired. When cooked, set aside.
- Saute the 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 garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce, rosemary, cooked turkey and mix well. Simmer on low about 5-10 minutes. Add in defrosted frozen mixed vegetables.
- In prepared casserole dish, spread the meat mixture on the bottom of the dish. 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 golden.
- 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)
This post is part of The Country Cook’s Weekend Potluck!