Lightened Shepherd’s Pie

Lightened Shepherd’s Pie

Lightened Shepherd’s Pie

Yield:  4 Servings    Serving Size: ¼ of pie                      



  • 1/2 tablespoon olive oil
  • 1 pound ground turkey
  • 2 ribs celery, diced
  • 2 teaspoons garlic, minced
  • 1 small yellow onion, diced
  • 1 tablespoon cornstarch
  • 16 oz. frozen vegetable medley, thawed
  • 3 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon thyme, dried
  • 1 tablespoon Worcestshire sauce
  • salt and pepper, to taste

Mashed Potatoes and Cauliflower Topping

  • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 8 ounces cauliflower florets (2 heaping cups)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup low-fat milk
  • Freshly ground black pepper, to taste


Mashed Potatoes and Cauliflower Topping:

  1. Put the potatoes into a medium saucepan and cover by 2 inches with cold water.
  2. Bring to a boil over high heat.
  3. After 3 minutes at a full boil, add cauliflower and cook are tender (about 5 minutes).
  4. Drain well and return to the cooking pot.
  5. Add the olive oil, milk, salt, and several grinds of black pepper.
  6. Blend everything into a creamy mash. Salt or pepper as needed.


  1. Heat the olive oil in a large skillet over medium high.
  2. Add the onion, garlic, and celery, and sauté until they begin to soften, about 4 minutes.
  3. Add the garlic, thyme, turkey, salt, and a generous shower of freshly ground black pepper.
  4. Sauté until the meat is cooked thoroughly.
  5. Add the vegetable blend, tomato paste, beef broth, and Worcestershire sauce and stirring until tomato paste dissolves.
  6. In a small bowl, Stir cornstarch and 1 tablespoon of water; add to skillet, heat to a boil and boil 1 minute or until thickened. 
  7. Simmer, stirring occasionally, until the liquid reduces slightly and the flavors brighten, about 10 minutes.

Assemble the casserole:

  1. Transfer the meat and vegetable mixture to a 9-inch round pie pan.
  2. Spoon the potato and cauliflower mash evenly over the beef.

Set on a baking sheet and bake until the juices bubble and the top is lightly browned, about 25 minutes.