Turkey and Veggie Shepherd's Pie
Healthy comfort food the whole family will love.
Ingredients
Mashed Potato Topping
- 2 pounds Yukon Gold or Russet potatoes
- 1 1/2 to 2 tsp kosher or sea salt, divided
- 2 Tbsp olive oil or butter
- 1/4 cup cream cheese or plain Greek yogurt
- 1 cup milk (any kind)
Turkey and Veggie Filling
- 2 Tbsp olive oil
- 1/2 large sweet onion, finely chopped 2 cups
- 1 1/2 tsp kosher or sea salt, divided
- 1 cup grated carrot 1 medium
- 1 cup grated zucchini 1 small
- 2 to 3 garlic cloves, minced
- 2 Tbsp tomato paste
- 1 tsp dried thyme or poultry seasoning
- 1 Tbsp Worcestershire sauce
- 1 Tbsp low-sodium soy sauce, tamari, or coconut aminos
- 1 pound ground turkey preferably dark meat but light works too
- 2 packed cups chopped kale or spinach
- 1 Tbsp balsamic vinegar
- ground black pepper, to taste
Instructions
Mashed Potato Topping
- Peel potatoes then cut into a large dice. Place in a large pot and cover with cold water. Stir in 1 teaspoon of salt then place on the stove top and bring to a boil. Lower heat to a simmer and cook potatoes until fork tender.
- Drain potatoes in a colander then place back in the pot. Mash potatoes with a potato masher. If you prefer a very smooth potato topping, use a potato ricer. While still warm, stir in the olive oil/butter, cream cheese, and milk. Season with remaining teaspoon of salt and freshly ground pepper to taste. If you potato mash is very thick, add a little more milk at a time until you get the texture you want. Taste again and add more salt as needed. Set aside.
Turkey and Veggie Filling
- Preheat oven to 425 degrees. Add oil to a large (10 to 12-inch) cast iron or other oven-safe skillet and heat over medium-high heat.
- Add onion and sprinkle with 1/2 teaspoon of salt. Cook, stirring occasionally, until golden brown and softened. Add carrot and zucchini and cook until softened, about two minutes. Stir in garlic and cook until fragrant, about 1 more minute. Stir in tomato paste and dried herbs and cook for about 30 seconds.
- Add ground turkey to the pan and cook, breaking it up with your spoon or spatula, until fully crumbled and cooked through. Stir in Worcestershire sauce, soy sauce, and a cup of water or broth. Scrape the bottom of the pan to release and brown bits (those are lots of flavor!).Add kale, cover your pan, and allow to simmer until kale is wilted and softened. Add more water and broth as needed to create a sauce. Stir in balsamic vinegar and season with additional salt and pepper to taste.
- If using the skillet to bake the pie, top the turkey mixture with your mashed potato topping. Spread evenly then use a fork to create texture on the top.If using individual ramekins, spoon the turkey filling between into 4 to 6 ramekins (6 to 8 oz). Top with a generous amount of the mashed potato topping. Use a fork to create a texture.
- Bake until golden brown on the top and the filling is bubbling, about 15 to 20 minutes. Serve warm.