Healthy Shepherd’s Pie Recipe: Ditch the Potatoes
Did you say SHEPHERD’S PIE!? Why, yes… an easy to make, delicious and healthy shepherd’s PIE.
I love warm and hearty food that is perfect for a chilly evening, and shepherd’s pie is such a classic.
What’s important to know is that you do not have to say no to your favorite foods or dishes. By simply swapping out a few ingredients you can still enjoy comfort food and not feel guilty about it.
Let’s uncover how to make a healthy shepherd’s pie for you to enjoy and that actually tastes GOOD!
Healthy Shepherd’s Pie Recipe
olive oil cooking spray
1 head of cauliflower, cored & cut up in large florets
salt and pepper
½ cup plain Greek yogurt
12 ounces lean ground turkey
1 medium onion, diced up
1 ½ cups frozen mixed veggies
½ cup canned diced tomatoes (no-salt-added), drained
1 cup low fat, low sodium chicken broth
1 tablespoon cornstarch
3 tablespoon fresh chives, chopped
⅓ cup whole-wheat panko breadcrumbs
- Preheat oven to 450 degrees. Line a baking sheet with foil and spray it with the cooking spray.
- Lay the cauliflower on the prepared baking sheet and season it with salt and pepper to taste. Top with another sheet of foil, roll up the edges to form a tightly sealed package. Roast the cauliflower for 20 minutes. Remove the top layer of foil, being careful of the steam. Continue to roast the cauliflower until it is tender and beginning to brown, about 10 minutes. (Leave the oven on.)
- Put the cauliflower and yogurt in a food processor or blender. Puree until smooth, about 2 minutes. Season with salt and pepper to taste. Cover to keep warm.
- Heat a large non-stick pan over medium-high heat. When the pan is hot add the ground turkey and season it with salt and pepper to taste. Cook the meat, breaking it up into small pieces with a wooden spoon until it is just cooked through, about 4 minutes. Drain the turkey meat and a strainer and set aside.
- Reduce the heat in the pan to medium. Add the onion to the pan and sautee until tender, about 6 minutes. Add the frozen veggies and tomatoes. In a small bowl, whisk the chicken broth into the corn starch. Add the cornstarch mixture to the vegetables and raise the heat to high. Bring the mixture to a simmer, stirring occasionally. Then reduce the heat to medium and simmer until the sauce has thickened, about 2 minutes.
- Add the cooked turkey and the chives to the vegetable mixture. Season with salt and pepper to taste. Spread the turkey mixture in an 8 x 8-inch glass baking dish. Spread the cauliflower puree over the turkey mixture, and sprinkle it with the whole wheat panko crumbs. Bake until hot, about 8 minutes. Serves 4.
Make A Simple Switch
By simply swapping out the usual heaping helping of mashed potatoes (don’t get me wrong I love mashed potatoes) for a topping of seasoned cauliflower puree made with healthy Greek yogurt will save you a load of unhealthy calories, carbs and guilt.
Cauliflower is very low in carbs, and its nutritional value far exceeds that of potatoes.
Add Healthy Shepherd’s Pie To Meal Prep Plans
This is a great dish to make for your meal prep!
You cook it, assemble and portion it out to use for another day’s lunch or dinner. Refrigerate up to two days ahead, then reheat when ready to eat and BOOM you have your healthy complete meal already done.
If you do have leftovers, store cooled leftovers in an airtight container in the refrigerator for up to three days. To freeze, transfer to a freezer-safe container and store for up to a month.
Other variations to try, swap the turkey for beef or lamb for another version of healthy shepherd’s pie!
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