Renee's Kitchen Quest

Turkey Shepherd’s Pie

Turkey Shepherd’s Pie

TURKEY SHEPHERD’S PIE

Light and savory shepherd’s pie filled with lean ground turkey, veggies, and fresh thyme topped with creamy cheesy mashed potatoes.

Another classic comfort food made healthy. This delicious recipe is filled with all kinds of goodness. Spiced up with some good seasonings and topped with mashed potatoes. The whole family will love this one.

 

WHAT YOU NEED

olive oil
minced garlic
carrots
sweet onion
ground turkey
fresh thyme
ketchup
chicken bouillon cube
flour
frozen peas
salt
black pepper
jalapeno salt
Cholula
instant potatoes
skim milk
butter buds
reduced-fat cheddar cheese
green onions
cooking spray

 

HOW TO MAKE IT

To a small mixing bowl add the bouillon cup and 1 cup water. Preheat the oven to 425 degrees F. Chop the veggies. Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots, and onions and cook until tender and beginning to brown, 5 minutes. 

Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the flour together in the bowl with the chicken broth until smooth and then pour into the skillet.  Cook, until thickened, 2 minutes. Stir in the peas, corn, and season with 1/4 tsp salt, pepper, and jalapeno salt.

Remove from the heat and divide among four 8 oz ramekins. Prepare the potatoes according to package directions. Mix in cheddar cheese and butter buds, and green onions.

Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes.

Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned about 15 minutes.

Sprinkle some cheese and parsley over top.

Serve and enjoy.

 

Turkey Shepherd's Pie

Print Recipe Pin Recipe
Total Time 30 mins
Course Main Course
Cuisine American
Servings 5
Calories 378 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 fresh carrot (chopped)
  • 1 sweet onion (chopped)
  • 1 lb ground turkey
  • 1 tsp fresh thyme
  • 2 tbsp ketchup
  • 1 chicken bouillon cube
  • 1 cup water
  • 2 tbsp flour
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp jalapeno salt
  • 1 tsp cholula
  • 4 servings instant mashed potatoes
  • 1 tbsp butter buds
  • 1 cup skim milk
  • 1/3 cup reduced-fat cheddar cheese
  • 1 green onion (thinly sliced)
  • nonstick cooking spray

Instructions
 

  • To a small mixing bowl add the bouillon cube and 1 cup water.
  • Preheat the oven to 425 degrees F.
  • Chop the veggies.
  • Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots, and onions and cook until tender, about 5 minutes.
  • Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned.
  • Stir in the ketchup and cook until lightly caramelized.
  • Stir the flour together in the bowl with the chicken broth until smooth and then pour into the skillet.
  • Cook for about 2 minutes, stir in the peas, corn, and seasoning.
  • Remove from the heat and divide among four 8 oz ramekins.
  • Prepare instant potatoes according to package directions.
  • Mix in cheddar cheese, butter buds, and green onions.
  • Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed poatoes.
  • Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned, about 15 minutes.
Keyword Healthy