This easy shepherd’s pie recipe is chock full of veggies and lean turkey. It’s a healthier option than the classic British classic dish. But just as satisfying. And it’s also so simple and quick to make!
Healthy and Easy Turkey Shepherd’s Pie Recipe
With Labor Day in the rearview mirror, and school back in session, I’ve been in the mood to dish up some comfort foods. You know, the kind of meal that makes you feel loved and cared for after a long, hard day at school or work?
And these individual yummy, healthy and easy shepherd’s pies sure fit the bill!
As an added bonus, you can also easily make these ahead of time and just heat them up when you’re ready to serve. Yep, pretty much everything I love in a recipe!
How to Make Easy Shepherd’s Pie
This recipe is made with lots of good-for-you ingredients including:
- Lean Ground Turkey
- Carrots
- Peas
- Crimini mushrooms (optional)
- Red potatoes
- Onions
- Garlic
- Extra virgin olive oil
- Fresh thyme
- Low-sugar ketchup or Worsceshire sauce
- Cheddar cheese (optional)
- Milk (you could also use plant-based milk or vegan butter)
- Kosher salt and freshly ground pepper
More Recipe Options
This recipe is also very adaptable!
MAKE AS A SINGLE DISH: Don’t want to make individual dishes? Make it in a single Pyrex dish if you prefer. Just follow the same recipe but skip transferring to individual ramekins and add in a single baking dish instead.
SWAP THE TOPPING: You can also swap out the regular potato topping and add mashed sweet potatoes instead (you can check out my sweet potatoes shepherd’s pie recipe here). Or use cauliflower mash.
MAKE GLUTEN FREE: To make this dish gluten-free, swap out the 2 teaspoons of flour for 1 teaspoon of cornstarch.
Love This Easy Shepherd’s Pie Recipe? You Might Also Like:
THE BEST-EVER BUTTERNUT SQUASH SOUP
EASY ROASTED CARROT AND FENNEL SALAD
GRILLED SHRIMP SALAD WITH CORN AND AVOCADO
Print
Individual Turkey Shepherd’s Pies
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This easy shepherd’s pie recipe is chock full of veggies and lean turkey. It’s a healthier option than the classic British classic dish. But just as satisfying. And it’s also so simple and quick to make!
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 carrots, finely diced
- 1 small onion, chopped
- 4–5 chopped crimini mushrooms (optional)
- 8 ounces ground (white meat) turkey
- 1/2 teaspoon finely chopped fresh thyme
- 2 tablespoons low-sugar ketchup (you can also use Worcestershire sauce)
- 1 cup low-sodium chicken broth or stock
- 2 teaspoons all-purpose flour
- 1/2 cup frozen peas, thawed
- Kosher salt and freshly ground black pepper
For the Topping:
- 1 pound red-skinned potatoes, cubed
- 1/2 cup warm 2% milk
- 1/3 cup shredded sharp Cheddar
- 1 scallion, chopped
- Freshly ground black pepper
- Nonstick cooking spray
Instructions
For Filling:
- Preheat the oven to 425 degrees F.
- Heat the oil in a medium ovenproof skillet over medium-high heat.
- Add the garlic, carrots, onions and mushrooms (if using)
- Cook until tender and beginning to brown, about 5 minutes.
- Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned.
- Stir in the ketchup and cook until lightly caramelized.
- Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet.
- Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
- Cool slightly and then transfer to individual ramekins.
For Topping:
- Place the potatoes in a medium pot and cover with cold salted water.
- Bring to a boil, lower the heat and simmer until tender when pierced with a knife.
- Drain the potatoes and return to the pot over low heat.
- Add the milk, cheese and scallions, and mash until smooth.
- Season with salt and pepper.
- Spoon the mashed potatoes over the filling.
- Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
Notes
This recipe is very adaptable. You can change up the vegetables or make it on a single Pyrex dish if you prefer. You can also swap out the regular potato topping and add mashed sweet potatoes instead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Bake
Nutrition
- Serving Size:
- Calories: 345
- Sugar: 11.2 g
- Sodium: 304.7 mg
- Fat: 13.2 g
- Carbohydrates: 37.8 g
- Fiber: 5.9 g
- Protein: 22.2 g
- Cholesterol: 52.5 mg
