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Healthy Shepherd’s Pie Recipe

Prep Time 20 mins
Cook Time 45 mins


  • Olive oil cooking spray
  • 1 head of cauliflower cut into large florets
  • ½ c plain Greek yogurt
  • 12 oz lean ground turkey
  • 1 medium onion diced up
  • 1 ½ c frozen mixed veggies
  • ½ c canned diced tomatoes no-salt-added, drained
  • 1 c low fat low sodium chicken broth
  • 1 tbsp cornstarch
  • 3 tbsp fresh chives chopped
  • c whole-wheat panko breadcrumbs
  • Salt and pepper to taste


  • 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.
  • Puree roasted cauliflower and Greek yogurt 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.
  • Brown ground turkey, breaking into small pieces (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 saute until tender, about 6 minutes.
  • Add the frozen veggies and tomatoes.
  • In a small bowl, whisk the chicken broth into the cornstarch. Add to vegetable mixture.
  • Bring the mixture to a simmer, stirring occasionally.
  • 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.