Turkey Shepherd’s Pie
This turkey shepherd’s pie is comfort food at its very best — and it’s a great way to use all that leftover turkey!
Our recipe is lean and filled with veggies, so it will warm your belly without adding to your waistline. The secret ingredient? Half a head of cauliflower mixed in with the potatoes
There are endless ways to vary this recipe, but remember that any swaps may change the nutritional information.
If you prefer to use ground turkey, just cook it before the first step and set aside, then proceed with the recipe as written.
Got leftover Thanksgiving mashed potatoes? Substitute 2 to 3 cups leftover mashed potatoes for the potato, cauliflower, milk, and butter mixture.
Prefer sweet potatoes? Substitute 1½ pounds of sweet potatoes for potatoes and cauliflower.
Turkey Shepherd's Pie
This turkey shepherd's pie is comfort food at its very best — and it's a great way to use all that leftover turkey!
- 1 tsp. olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 cups mushrooms, sliced (approx. 4 oz.)
- 2 cloves garlic, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 2¼ cups roasted turkey breast, chopped (approx. 1 lb.)
- 1 Tbsp. whole-wheat flour
- ½ cup low-sodium organic vegetable (or beef) broth
- ½ tsp. sea salt (or Himalayan salt), divided use
- ½ tsp. ground black pepper, divided use
- ½ cup frozen peas
- hot water
- 12 oz. Yukon gold potatoes, peeled, cut into cubes
- ½ small head of cauliflower, cut into florets
- ¼ cup reduced-fat (2%) milk, warm
- 1 Tbsp. organic grass-fed butter
Heat oil in large nonstick skillet over medium heat.
Add onion and carrot; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated.
Add turkey and flour; cook, stirring frequently, for 2 minutes.
Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently.
Add peas; mix well. Place turkey mixture in a 2-quart baking dish. Set aside.
Preheat oven to 350° F.
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes.
Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat.
Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.)
Evenly top turkey mixture with potato mixture.
Bake for 15 to 20 minutes, or until heated through.
Serve immediately or cover and refrigerate for up to 4 days.
Variations (Make sure you check your container equivalents and make adjustments if using these variations):
Mashed Potatoes – Substitute 2 to 3 cups leftover mashed potatoes for potato, cauliflower, milk, and butter mixture.
Sweet Potatoes – Substitute 1½ lbs. sweet potatoes for potatoes and cauliflower
Portion Fix Containers
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Add a side salad to make a great lunch.
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