Shepherds Pie

Low-Fat Turkey Shepherd’s Pie

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Ingredients

Meat Filling

  • 2 cups low sodium beef broth, divided
  • 1 cup chopped yellow onion
  • 1 lb 99% lean ground turkey
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme (if using ground thyme, use only ¼-½ tsp)
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 cup frozen mixed peas & carrots

Potato Topping

  • 1.5-2 lb russet potatoes (about 2 large potatoes), peeled and cut into 1-inch cubes
  • 1 cup low-fat cultured buttermilk
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground black pepper

Directions

Prepare the Meat Filling

  • Add ¾ cup beef broth to a large, nonstick skillet and place over medium-high heat. Add the onions and cook until translucent and soft, 2-5 minutes, stirring often.
  • Add the ground turkey and break apart. Add the parsley, rosemary, thyme, salt, and pepper. Stir well and cook until the turkey is fully cooked, breaking apart into small pieces.
  • Add the Worcestershire sauce and garlic, stirring to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until incorporated and no clumps of tomato paste remain.
  • Add 1 ¼ cup beef broth and the frozen peas and carrots. Bring the liquid to a boil and reduce heat to simmer. Simmer for 3-5 minutes, stirring occasionally.
  • Turn off the heat and set the meat mixture aside.

Prepare the Potato Topping

  • Preheat oven to 400° F.
  • Place the potatoes into a large pot. Add water until potatoes are covered. Bring to a boil. Reduce to simmer and cook until potatoes are fork tender, approximately 10-15 minutes.
  • Drain the potatoes and return them to the pot.
  • Add ½ cup buttermilk, garlic powder, salt, and pepper. Mash the potatoes and stir all ingredients together, adding the additional ½ cup buttermilk a little at a time until your desired texture is achieved.

Assemble the Casserole

  • Pour the meat mixture into a large casserole dish. Spread into an even layer.
  • Spoon the mashed potatoes on top. Carefully spread into an even layer, making sure to “seal” the space between the mashed potatoes and the sides of the baking dish. This seal will help prevent the liquid from the meat filling from bubbling onto the top of the shepherd’s pie.
  • If the baking dish is very full, place on a rimmed baking sheet to prevent the filling from bubbling over.
  • Bake uncovered for 25-30 minutes. Allow to cool for 10-15 minutes before serving.

*Tip: Try setting the potatoes to boil while you make the meat mixture to save time!

Yield

6 servings

Created in collaboration between Arrowhead Pharmaceuticals, Inc. and the Foundation of the National Lipid Association with funding provided by Arrowhead Pharmaceuticals, Inc.