Turkey Shepherds Pie Light (Printable)

A lighter take on a classic with lean turkey and creamy cauliflower-potato topping.

# What You Need:

→ Mash Topping

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste

→ Turkey Filling

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cauliflower, cook until tender, approximately 12 to 15 minutes. Drain thoroughly.
03 - Mash potatoes and cauliflower with cream cheese, milk, olive oil, salt, and pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes until softened.
05 - Stir in garlic and cook 1 minute. Add ground turkey, cooking until browned and cooked through, approximately 6 minutes, breaking up meat as it cooks.
06 - Stir in thyme, rosemary, smoked paprika, and tomato paste. Cook for 1 minute.
07 - Add peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer 5 minutes until mixture thickens slightly.
08 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly over filling.
09 - Bake for 20 minutes until topping is lightly golden and filling is bubbling at edges.
10 - Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent and comforting without leaving you feeling weighted down afterward.
  • The cauliflower mash hides in plain sight, making this a sneaky way to get more vegetables on the table without anyone noticing.
02 -
  • Don't skip draining the potatoes and cauliflower well—I learned this the hard way when I rushed and ended up with a waterlogged mash that slid off the filling.
  • The mash needs to cool just slightly before spreading, or it will sink into the hot filling and lose its distinct topping layer.
03 -
  • If your mash seems too thick, thin it with a bit more milk rather than adding more oil—you want creamy, not greasy.
  • Brown the turkey in a dry skillet first if your meat is very lean, then add oil only if needed, which helps you control the fat content precisely.
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