Ground Turkey Shepherd's Pie

Shepherd's pie made with ground turkey dished out on a plate.

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5 from 3 votes

Prep Time10

Cook Time35

Total Time45

Servings:

Calories: 480kcal

Ingredients

2 lbs russet potatoes large diced, about 4 cups
2 cups cauliflower chopped
2 tablespoon butter
1 tablespoon avocado oil
1 lb ground turkey
1 medium yellow onion diced, about 1 cup
2 cloves garlic
2 cups frozen mixed vegetables such as peas, carrots and corn
1 teaspoon dried thyme
1 teaspoon fine sea salt divided
1 teaspoon black pepper divided
1 tablespoon tomato paste
1 tablespoon balsamic vinegar

US Customary - Metric

Instructions

Make the Potatoes

Add the potatoes and cauliflower to a large pot and fill with enough water to cover them by 1 inch.
Cover with a lid and bring to a boil. Remove the lid and reduce the heat to keep it at a low simmer for 15-20 minutes until fork tender.
Reserve 1 cup of the potato water and then drain.
Use a hand masher to mash the potatoes and cauliflower until nearly smooth. Then add in the butter, ½ teaspoon salt, ½ teaspoon pepper and ¼ cup of the reserved potato water.
Mix and add additional potato water as needed and then set aside.

Make the Filling

Heat the avocado oil in a large skillet over medium heat. Add the ground turkey, thyme, ½ teaspoon each salt and pepper and cook for about 5 minutes, stirring and crumbling, until cooked through.
Add the onion to the pan with the turkey and cook for 4-5 minutes until softened. Add the garlic and cook for an additional minute. Stir in the tomato paste, vinegar and vegetables and cook for 2-3 minutes.

Assemble and Bake

To a 3 quart or similar size casserole dish, add the turkey mixture and then top with the mashed potatoes. Bake at 375 °F for 15-20 minutes uncovered until the filling is bubbling up and the potatoes are ever so slightly browned.
Serve.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or in the oven at 375 F until heated through.

Nutrition