Ground Turkey Shepherd's Pie
A comforting and flavorful shepherd's pie made with lean ground turkey, vegetables, and a creamy potato-parsnip topping.
Ingredients
olive oil
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon extra-virgin olive oil
vegetables
- 1 large onion, finely chopped (about 1 ½ cups)
- 3 stalks celery, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 2 pounds ground turkey (lean)
seasonings
- to taste coarse salt and freshly ground pepper
- 1 tablespoon fresh thyme
- 0.75 teaspoon chili powder (chipotle or regular)
cornstarch mixture
- 2 tablespoons cornstarch
- 1 ½ teaspoons cornstarch
- 6 ounces frozen peas (about 1 ½ cups)
- 1.5 pounds potatoes (russet, peeled and cut into 1-inch pieces)
- 3 pieces parsnips (about 6 ounces, peeled and cut into ½-inch pieces)
- 1 cup plain fat-free yogurt
seasonings
- to taste coarse salt and freshly ground pepper
Instructions
- Simmer potatoes and parsnips in water for 20 minutes, then drain and pass through a ricer.
- Mix in yogurt, salt, and season with pepper to make the topping.
- Sauté onion, celery, carrots, and garlic in oil until tender, about 10-12 minutes.
- Add turkey; cook for 5 minutes, then stir in thyme, chili powder, salt, and pepper.
- Whisk cornstarch with cooking liquid, add to turkey, boil 1 minute, then stir in peas.
- Transfer mixture to baking dish, top with potato-parsnip mash, and bake at 425°F for 35 minutes until bubbling and browned.
Notes
For extra flavor, add a sprinkle of cheese or fresh herbs before baking.