Turkey Shepherds Pie Light (Printer View)

Lean turkey filling with a creamy cauliflower-potato mash for a comforting, lighter main dish.

# Components:

→ Mash Topping

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste

→ Turkey Filling

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste

# Method:

01 - Set oven to 400°F and allow to reach full temperature.
02 - Bring a large pot of salted water to a boil. Add diced potatoes and cauliflower florets, cooking until fork-tender, approximately 12 to 15 minutes. Drain thoroughly.
03 - Mash cooked potatoes and cauliflower together with cream cheese, milk, olive oil, salt, and pepper until desired smoothness is achieved. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook 5 to 7 minutes until vegetables soften.
05 - Add minced garlic and cook 1 minute until fragrant. Add ground turkey, cooking approximately 6 minutes while breaking meat apart until fully browned and cooked through.
06 - Stir in dried thyme, rosemary, smoked paprika, and tomato paste. Cook 1 minute to bloom spices.
07 - Add peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer 5 minutes until mixture thickens slightly.
08 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly across filling.
09 - Bake 20 minutes until topping achieves light golden color and filling bubbles at edges.
10 - Remove from oven and allow to rest 5 minutes before portioning.

# Expert Advice:

01 -
  • It tastes like pure comfort but doesn't leave you feeling heavy afterward, which honestly feels like magic.
  • The cauliflower-potato mash is creamy enough that no one at the table will realize it's the lighter version.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something that feels homemade and intentional.
02 -
  • Drain those potatoes and cauliflower thoroughly, or you'll end up with a watery mash that slides off the fork instead of holding its shape on top of the filling.
  • Don't skip the step of cooking the aromatics alone before adding the turkey, because that's where all the foundational flavor comes from, and rushing it results in a duller dish.
03 -
  • Brown the turkey in batches if your pan feels crowded, because overcrowding releases steam instead of creating a proper sear, and a proper sear tastes deeper and richer.
  • Taste the filling before it goes into the oven and adjust the seasoning aggressively, because the baking process doesn't make flavors more pronounced, just more melded together.
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