Shepherd’s Pie is a great way to use up leftover mashed potatoes! If you are looking for a healthy version of Shepherd’s Pie, look no further that this Turkey Shepherd’s Pie recipe. The original recipe (from Skinnytaste.com) has sweet potatoes, but since I prefer regular potatoes, I changed it. However, if you like sweet potatoes, go ahead and use them!
As I mentioned last week, my kids’ school is participating 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. 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.
In the spirit of this fundraiser, here is another healthy recipe that uses parsnips and potatoes from the bundle. This Turkey Shepherd’s Pie is loaded with flavour, lean meat and healthy veggies. And 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
Turkey Shepherd's Pie
For the potatoes:
- 1-1/2 lbs potatoes peeled, diced
- 2 tsp minced garlic
- 1/4 cup 1% milk
- 1/4 cup fat free low sodium chicken broth
- 2 tbsp reduced fat sour cream
- salt and pepper to taste
- 1/4 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
- 1 tsp paprika
Preheat oven to 400°F and spray casserole dish with non-stick cooking spray
Boil potatoes in a pot of salted water until cooked and soft. Drain and mash with 1/4 cup chicken broth, sour cream, minced garlic, parmesan cheese and milk. Add salt and pepper to taste, if desired.
In a large saute pan brown turkey; season with salt and pepper, if desired. When cooked, set aside.
Add olive oil to the pan, then add the onion and sauté one minute. Add the celery and grated parsnip, then cook about 12 minutes, 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 vegetables.
In oven safe 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; sprinkle with paprika.
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)
Altered from Sweet Potato Turkey Shepard's Pie @ Skinnytaste.com
Turkey Shepherd's Pie
Amount Per Serving (1 cup)
Calories from Fat 27
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Total Carbohydrates 21g
Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.
Here are a couple additional potato recipe ideas: