This turkey shepherd's pie is a healthier version of the classic

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Love shepherd's pie, but hate all the calories that come from such a hearty and filling dish? This recipe substitutes ground turkey as a replacement for traditional ground beef. Ground turkey is lower in both fat and calories than ground beef, which is great for your waistline, but it still provides the same great taste and texture that a classic shepherd's pie is famous for!
While the ground turkey used in the recipe below provides a more health-conscious version of the classic shepherd's pie, this is still not your everyday "diet" food. Far from it. The creamy mashed potato topping, along with the gravy created by the pie filling, provides a warm, comforting feeling of home as you bite into every delicious spoonful — no need for a fork when the meal is this good! Even die-hard shepherd's pie fans will love this healthier take on a comfort classic.
Cooktop Cove
Turkey Shepherd's Pie
15 mins
45 mins
60 mins
3 large Russet potatoes, peeled and large diced
1/4 cup milk or half-and-half
2 tablespoons butter
1 1/2 pounds ground turkey
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 cloves garlic, minced
1/3 cup low-sodium turkey or chicken broth
1 tablespoon tomato paste
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon nutmeg
2 teaspoons freshly chopped parsley
Kosher salt & fresh ground black pepper
Preheat oven to 400° F
In a large pot, add the peeled and diced potatoes. Fill pot with cold water until completely covering the potatoes.
Place the pot on high heat, and boil the potatoes until they are fully cooked and fork tender, about 15-20 minutes. Drain potatoes and set aside.
While potatoes are boiling, in a large skillet, add 1 tablespoon of olive oil on medium-high heat.
Add ground turkey to the skillet, season with thyme and a large pinch of salt and pepper. Cook until the meat is browned and cooked all the way through. Remove meat and set aside, but leave remaining drippings in the skillet.
Add the other tablespoon of olive oil to the skillet, and add onion, garlic, carrots, and celery. Sauté together until vegetables become soft and translucent, about 5 mins.
Add the peas, parsley, tomato paste, paprika, and broth to the skillet. Mix well, reduce heat to medium and let simmer.
Return the ground turkey to the skillet, and heat all the way through until the gravy thickens. Season with salt and pepper to taste. Set mixture aside.
For the topping, use a food processor or blender to completely mash the potatoes. You can also mash them by hand if you prefer a more "rustic" potato topping.
Add the milk (or half-and-half), butter, nutmeg, and season with salt and pepper to taste.
In a well-greased 9x13 baking dish, empty the shepherd's pie mixture into the bottom of the dish, and top completely with the mashed potato. Make sure to cover as much as possible!
Place baking dish in the oven and cook until the topping is golden brown and the whole dish is bubbling, about 15 mins.
Carefully remove baking dish, garnish with a bit more fresh chopped parsley, serve and enjoy!
Pro-tip: Ground meats can contain harmful bacteria! Make sure you fully cook whatever ground meat you use for this, and any dish.
Pro-tip: Use a potato with a thinner skin for the topping, and don't bother peeling them! You'll save time, AND get some extra nutrition from the potatoes.
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