Name: Lighter Turkey Shepherd’s Pie
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb ground turkey (93% lean); 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 cup frozen peas; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 1/2 lbs Yukon Gold potatoes, peeled and cut into chunks; 2 tablespoons Greek yogurt (nonfat or low-fat); 1 tablespoon olive oil; Salt and pepper to taste; Cooking spray

Lighter Turkey Shepherd’s Pie

TenderGrape9688

This Lighter Turkey Shepherd’s Pie takes the soul-soothing essence of classic American comfort food and gives it a modern, nutritious twist. Lean ground turkey and a medley of veggies are blanketed in a creamy Greek yogurt mashed potato topping—delivering satisfying flavor and texture with a fraction of the calories. Fork-textured peaks on the potatoes crisp up beautifully in the oven, making each bite as comforting as it is wholesome. With vibrant colors and a savory aroma, this dish brings all the nostalgia of a hearty casserole, but keeps it light for your weight loss goals.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Lightly spray a 9-inch square baking dish with cooking spray.
Place potatoes in a medium pot, cover with water, and add a pinch of salt. Bring to a boil, reduce heat, and simmer until fork-tender (about 15 minutes). Drain well.
While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook another minute.
Add ground turkey to the skillet. Cook, breaking up meat, until browned and cooked through, about 5-6 minutes. Stir in tomato paste, Worcestershire sauce, thyme, paprika, and a generous pinch of salt and pepper.
Add frozen peas and 1/4 cup water. Simmer for 2-3 minutes until the mixture thickens slightly. Taste and adjust seasoning as needed.
Mash drained potatoes with Greek yogurt, a pinch of salt, and pepper until smooth and creamy.
Spread turkey-vegetable mixture evenly in prepared dish. Dollop mashed potatoes over the filling and gently spread to cover. Use a fork to create texture on the surface for crispier peaks.
Bake in preheated oven for 15 minutes, or until the topping is lightly golden. Broil for 2-3 minutes at the end for extra color if desired. Let cool slightly before serving.