Easy Healthy Homemade Shepherd's Pie

This healthy Shepherd's Pie is made with ground turkey, lots of vegetables, mashed potatoes, cauliflower, and fresh herbs for a lighter homemade version of the classic cottage pie. It's also gluten free and macro friendly.













For the Mashed Potatoes

  • 2 lbs. Yukon gold potatoes, roughly chopped
  • 12 oz frozen cauliflower florets
  • ½ C unsweetened vanilla almond milk
  • ½ C reduced fat shredded Mexican-style cheese
  • 3 Tbsp nutritional yeast
  • 2 Tbsp Country Crock 8% Butter Spread
  • 2 tsp salt
  • 1½ tsp garlic powder
  • 1½ tsp parsley

For the Pie Filling

  • 1 lb. 93% lean ground turkey
  • 4 oz. mushrooms, minced
  • ½ onion, diced
  • 8 oz tomato sauce
  • ¼ C water
  • 3 Tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp red chili flakes
  • 12 oz. frozen peas and carrots
  • ½ C reduced fat shredded Mexican-style cheese


For the Mashed Potatoes

  1. Fill a large pot with cold water and add the chopped potatoes. Bring the water to a boil, then cook the potatoes for 12 minutes or until the potatoes are nearly done. Add the cauliflower florets to the pot and cook for 8-10 more minutes. Drain and rinse the potatoes and cauliflower.
  2. In a large bowl or stand mixer, cream the cooked potatoes and cauliflower with remaining potato ingredients until smooth.

For the Pie Filling

  1. Preheat the oven to 375°F.
  2. Heat a very large skillet* to medium heat and spray with cooking spray. Saute the mushrooms and onions until fragrant, about 5 minutes. Add in the turkey and brown completely. Drain any excess liquid. Stir in the tomato sauce, tomato paste, water, and seasonings until well combined. Finally, fold in the frozen veggies.
  3. Spread the pie filling in an even layer in a 9x13 casserole dish, then top with the mashed potatoes. Make sure the mashed potatoes are in an even layer and covering the entire pie filling. Sprinkle the remaining cheese on top of the potatoes and cover with foil.**
  4. Bake for 25 minutes, then remove the foil and bake an additional 20 minutes.


*If you have a 12" cast iron skillet, you can make the Shepherd's Pie in it! Follow the instructions for preparing the pie filling, then leave it in the skillet and spread the potatoes on top. Continue with the instructions for assembly and cook time.

**To prevent the cheese from melting onto the foil during baking, spray the foil with cooking spray before you cover the baking dish.

Nutrition facts are a calculated estimate of 1/8 of the Shepherd's Pie.


Serving: 1/8 skillet / Calories: 257 / Fat: 8.2g / Saturated fat: 2.1g / Sodium: 712mg / Carbohydrates: 29.1g / Fiber: 5.3g / Sugar: 2.6g / Protein: 18.6g

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