High-Protein Turkey Shepherd’s Pie
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: High-Protein
Ingredients
Scale
- 1.5 lbs lean ground turkey (93% or 99% lean)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup plain non-fat Greek yogurt (or blended cottage cheese)
- 1 large onion, finely chopped
- 2 large carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot.
- Add the Greek yogurt (or blended cottage cheese) to the potatoes. Season with salt and pepper. Mash until smooth and creamy. Set aside while you prepare the filling.
- Preheat your oven to 400°F (200°C). In a large oven-safe skillet or pan, heat the olive oil over medium heat. Add the onion and carrots, sautéing for about 5 to 7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the skillet. Cook, breaking it apart with a wooden spoon, until it is browned and cooked through. Drain any excess liquid if necessary.
- Stir in the tomato paste, dried thyme, and dried rosemary. Add the chicken broth, Worcestershire sauce, and frozen peas. Let the mixture simmer for 5 to 10 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
- If your skillet is oven-safe, spread the mashed potato mixture evenly over the top of the meat. If not, transfer the meat mixture to a baking dish first. Use a fork to create decorative peaks on the potatoes. Bake for 15 to 20 minutes, or until the top is lightly golden and the filling is bubbling.