Homestyle Turkey Shepherd's Pie

A classic comfort dish featuring seasoned ground turkey and mixed vegetables in a rich gravy, topped with creamy mashed potatoes and baked until golden brown.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $3.08/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• bake
• comfort food
• healthy
• savory

Ingredients

• 2 pound Russet potatoes (peeled and cubed)
• 0.5 cup milk
• 2 tablespoon butter
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (divided)
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 can tomato sauce (8-ounce)
• 1.5 cup gluten-free chicken broth (gluten-free)
• 1 tablespoon gluten-free cornstarch (mixed with 1 tablespoon cold water)
• 1 teaspoon dried thyme
• 0.25 cup shredded cheddar cheese (for topping)

Instructions

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the peeled and cubed Russet potatoes and cook for 15-20 minutes, or until very tender. Drain thoroughly.
2. Return the drained potatoes to the hot pot. Add milk, butter, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mash until smooth and creamy. Set aside.
3. While potatoes cook, heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Drain any excess fat.
4. Add the chopped yellow onion and minced garlic to the skillet with the turkey. Cook for 3-5 minutes, until the onion is softened and translucent.
5. Stir in the frozen mixed vegetables, tomato sauce, gluten-free chicken broth, and dried thyme. Bring to a simmer.
6. Whisk the gluten-free cornstarch with cold water in a small bowl until smooth. Stir this slurry into the simmering turkey mixture. Cook for 2-3 minutes, stirring constantly, until the gravy has thickened. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
7. Spread the mashed potatoes evenly over the turkey filling in the skillet. If desired, sprinkle with shredded cheddar cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. If the top isn't browned enough, you can briefly broil it for 1-2 minutes (watch carefully to prevent burning). Let stand for 5 minutes before serving.

Notes

Leftovers are perfect for reheating; you can even freeze individual portions for later meals. For extra flavor, consider adding a dash of Worcestershire sauce to the gravy.

Nutrition (per serving)

• Calories: 650
• Protein: 40 g
• Carbohydrates: 65 g
• Fat: 28 g
• Fiber: 8.5 g
• Sodium: 1200 mg
• Saturated Fat: 11.5 g
• Sugar: 8 g
• Cholesterol: 120 mg