Turkey Shepherds Pie (Print)

A wholesome dish with lean turkey and creamy cauliflower-potato mash for a satisfying main course.

# Ingredients:

→ Mash Topping

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste

→ Turkey Filling

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste

# Instructions:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cauliflower florets, cooking until tender, approximately 12 to 15 minutes. Drain thoroughly.
03 - Mash potatoes and cauliflower together with cream cheese, milk, olive oil, salt, and pepper until smooth and creamy. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 7 minutes until vegetables are softened.
05 - Stir in minced garlic and cook for 1 minute. Add ground turkey, cooking until browned and cooked through, approximately 6 minutes, breaking up meat as it cooks.
06 - Stir in dried thyme, dried rosemary, smoked paprika, and tomato paste. Cook for 1 minute to bloom spices.
07 - Add frozen peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes until mixture thickens slightly.
08 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly over filling, covering completely.
09 - Bake for 20 minutes, or until topping is lightly golden and filling bubbles at edges.
10 - Remove from oven and let rest for 5 minutes before serving to allow filling to set.

# Pro Tips:

01 -
  • It tastes indulgent and cozy without the heaviness that leaves you sluggish afterward.
  • Ground turkey absorbs all those savory herbs and Worcestershire notes so beautifully that nobody misses the beef.
  • The cauliflower mash is honestly the secret weapon here, creamy and satisfying but somehow makes you feel lighter than a traditional potato topping.
  • You can have this ready and in the oven in under 30 minutes, which is a genuine lifesaver on nights when hunger hits hard.
02 -
  • Don't skip draining the potatoes and cauliflower really well, because excess moisture will make your topping runny and sad instead of fluffy and perfect.
  • The mash has to be cooler than the filling before you spread it on top, otherwise it'll melt into the turkey layer instead of staying put and getting golden.
03 -
  • Make this ahead and refrigerate it unbaked, then just add 10 extra minutes to the baking time if you're pulling it straight from the cold.
  • If your filling looks too thin before you assemble it, let it simmer a few extra minutes or mix a tablespoon of cornstarch with a little cold water and stir it in to thicken it up.
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