Skinny Shepherd’s Pie

Hello my loves,

With St. Patrick’s Day right around the corner, I thought it was a good time to share one of my favorite recipes for the holiday. I’ve been making this skinny shepherd’s pie for probably about 4 or 5 years now and every time I make it I tell myself that I won’t limit the making of it to the month of March. It’s a really delicious, comforting but not overly heavy dish that everyone loves and I know you will too!

It’s a pretty classic shepherd’s pie recipe, however I made a couple of healthier swaps! I use ground turkey instead of ground beef and I add cauliflower to the mashed potatoes to sneak in some extra veggies. If the addition of cauliflower isn’t something you care about or don’t want to add, skip it! Totally cool to have it be all potatoes.

Skinny Shepherd’s Pie

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4 from 1 vote

Skinny Shepherd's Pie

This skinnier shepherd's pie is full of that classic comforting flavor but with a couple of leaner swaps! Really tasty, you'd never know it was the skinny version!

Prep Time5 minutes mins

Cook Time50 minutes mins

Course: Main Course

Keyword: shepherd's pie

Ingredients

• 1 lb ground turkey
• 4 tbsp olive oil, divided
• 1 small yellow onion, diced
• 2 large carrots, peeled and diced
• 2 sprigs rosemary
• 3 cloves garlic, minced
• salt and pepper
• 1/3 cup tomato paste (one small can), if using a tube of tomato paste, fill up 1/3 cup half way as it's double concentrated
• 2 cups chicken broth
• 2 tbsp Worcestershire sauce
• 1 cup frozen peas
• 3 medium potatoes, peeled and diced
• 1 small head cauliflower, washed and cut into 1 inch chunks
• 3 tbsp butter
• 3 tbsp milk
• salt and pepper
• 3 tbsp butter
• nice drizzle of olive oil

Instructions

• Preheat oven to 375°. In a large frying pan, add the turkey and 2 tbsp olive oil. Cook until browned.
• While that cooks, add the onion, carrots, garlic, rosemary and 2 tbsp olive oil to a large dutch oven. Cook over medium heat until onions are translucent and veggies starting to brown. About 5 minutes. Stir in the tomato paste and cook for about 2-3 minutes. Stirring occasionally to not let it brown. To the dutch oven, add 2 cups of chicken broth, 2 tbsp Worcestershire sauce and the ground turkey. Bring to a boil and then reduce to a simmer. Let simmer 25 minutes.
• While that simmers, make the mashed potatoes. Fill a large pot with water and generous sprinkle of salt, add the potatoes. Cook until fork tender and then add the cut cauliflower. Boil another 5-6 minutes until cauliflower is very soft. Drain water well and return to pot. Turn the heat back on to burn off excess water. Use a potato masher and mash very well. Add 3 tbsp butter, milk and salt and pepper to taste.
• When the meat sauce has reduced for 25 minutes, remove the rosemary sprigs and stir in the peas. Salt and pepper to taste. Top the meat and veggie mixture with the mashed potatoes. Top with 3 pads of butter and drizzle evo over the top, including over the butter to prevent any burning. Bake for 20 minutes and then broil for a few minutes, just so the top starts to brown.
• Let rest a few minutes before serving. Enjoy!

If you make this skinny shepherd’s pie, be sure to tag me @tessa_port! I love to see you making my recipes. Enjoy!