📋 Shepherd's Pie with Ground Turkey Recipe
A healthy and Weight Watchers Friendly Shepherd's Pie with Ground turkey is made with ground turkey, parsnips, mixed vegetables, and mashed potatoes. You can use leftover mashed potatoes or instant mashed potatoes!
Servings 8 servings
Calories 199kcal
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
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
- 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)
Nutrition
Serving: 1cup | Calories: 199kcal | Carbohydrates: 24g | Protein: 20g | Fat: 3g | Cholesterol: 34mg | Sodium: 344mg | Potassium: 683mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2555IU | Vitamin C: 16.9mg | Calcium: 125mg | Iron: 2.9mg
