Turkey Shepherd’s Pie

This is not your average shepherd’s pie! This recipe includes ground turkey instead of ground beef found in your typical shepherd’s pie. It is loaded with veggies, including the sweet potato and yam topping. A very delicious comfort food! No guilt ever, because guilt and eating don’t belong together 🙂



As usual, this recipe is very, very flexible, you can include any veggies in the base meat mixture that you have on hand. I would just recommend either steaming or baking them ahead, as they won’t have enough time to cook in the oven at the end when put together as a pie.

The topping is also flexible. I love using a mix of sweet potato and yam, but normal potatoes are perfect if that’s what you have (just don’t blend regular potatoes! Mash those babies by hand). You do not need to include the cauliflower in the topping, but it’s just an easy way to sneak in even more vegetables.

Shepherd’s pie is a really great meal to double and freeze. It does NOT take double the time, and then on a lazy night you will have a meal in the freezer that just needs to be popped in the oven. I love efficiency. If you do decide to freeze a pan, skip the final baking step. Just cook everything, assemble, tightly cover, and stick in the freezer for up to 2 months. When you are ready to eat – pop it in the oven for approximately 1 hour at 350F.


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5 from 1 vote

Turkey Shepherd’s Pie

Shepherd's pie filled with turkey meat and loads of yummy vegetables.

Ingredients

Veggie Topping

  • 2 cups cauliflower, chopped
  • 2 large sweet potatoes, cubed
  • 1 large yam, cubed
  • 3 tablespoons butter
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper

Meat Base

  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1 package ground turkey
  • 2 cups carrots, chopped
  • 1 cup peas

Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup bone broth
  • 1/2 teaspoon sea salt

Instructions

  • Preheat oven to 375F
  • Chop cauliflower, sweet potatoes and yams, toss in oil of your choice (I used avocado oil), spread on a pan or 2 if you need and put in the oven for about 30 minutes, unti potatoes are tender
  • To a pan, add oil and saute your onion for about 5 minutes (or until fragrant and translucent)
  • Add in your garlic and ground turkey. Break up the meat while it cooks; cook until meat is done. Add sea salt and pepper to taste
  • While your meat is cooking, steam your carrots until fork tender
  • Add in your carrots and peas (if using frozen, it's ok to add them in while still frozen) to meat mixture
  • Time to make the sauce! Use the pot you steamed your carrots in to cut down on 1 more dish to wash. Melt butter in your pot over medium heat. Add flour and salt. Whisk together. Slowly pour in broth – pour a bit, whisk until thickened, and continue in that manner so that the sauce remains thick and doesnt get too watery
  • Pour sauce into meat mixture and stir to combine
  • Next, take your cauli/yam/sweet potato pan and pour into a food processor or blender. Add butter and spices. Blend until smooth
  • Prepare a casserole dish or cast iron pan. Add meat base. Top with veggie mash
  • Bake for 10-15 minutes at 375F

I’d love to know what you thought of the recipe! And if you loved it, or plan to make it – please share with your friends and pin it to your Pinterest board!

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