Healthy Turkey Shepherd's Pie
This Healthy Turkey Shepherd’s Pie is a comfort food classic, made with ground turkey and topped with carrot and rutabaga mash.
Servings: 4 servings
Calories: 325kcal
Ingredients
- 1 tbsp olive oil
- 1 lb Ground turkey
- 1 yellow onion diced
- 2 cloves garlic chopped
- 1 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp Worcestershire sauce
- 1/2 cup beef broth
- 2 cups frozen vegetables
Carrot Rutabaga Mash
- 4 Carrots peeled and chopped
- 1 rutabaga peeled and chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees. Boil carrots and rutabaga in water in a large saucepan for 20 minutes. Check with a fork for doneness and drain. Mash with lemon juice, salt and pepper then set aside.
- While the carrots and rutabagas are boiling, heat oil in a large skillet over med-high heat. Add ground turkey, onion and garlic, cooking for 5 minutes until turkey is lightly browned. Add flour, mixing well to combine. Add salt & pepper, Worcestershire sauce and beef broth, cooking another 5 minutes until mixture has thickened.
- Stir the frozen vegetables into the meat mixture, then add to a large 9x13 baking dish. Top with carrot & rutabaga mash, then bake for 15 minutes. Serve and enjoy!
Notes
Serve this dish with a side salad, roasted broccoli or crusty bread.
You can swap out the carrot rutabaga mash for traditional mashed potatoes.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 325kcal | Carbohydrates: 36g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1515mg | Potassium: 1191mg | Fiber: 9g | Sugar: 11g | Vitamin A: 14840IU | Vitamin C: 44mg | Calcium: 112mg | Iron: 3mg