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Healthy Shepherd's Pie with Ground Turkey

This recipe presents a healthier take on classic shepherd's pie, replacing traditional mashed potatoes with a creamy cauliflower topping. Ground turkey forms a savory base, seasoned with beefy onion soup mix and thickened with flour, then combined with corn. The dish is baked until bubbly and topped with cheese and crispy fried onions, offering a comforting yet lighter meal.
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Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3106 kcal

Equipment

  • 1 Large Pot For boiling cauliflower
  • 1 Large Skillet For browning turkey and making the base
  • 1 Potato Masher For creating the cauliflower topping
  • 1 9x13 inch Baking Dish For assembling and baking the pie
  • 1 Cutting Board and Chef's Knife For preparing cauliflower and garlic

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 2 heads cauliflower stemmed and chopped
  • 0.25 cup Greek yogurt
  • 1 14.5 ounce can chicken broth, or as needed
  • salt and ground black pepper to taste
  • 2 pounds ground turkey
  • 2 cloves garlic chopped
  • 2 1.25 ounce packages beefy onion soup mix
  • 2 tablespoons all-purpose flour
  • 0.25 cup water or as needed
  • 2 8 ounce bags frozen corn
  • 1 cup shredded fat-free Cheddar cheese
  • 0.25 cup french-fried onions or to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the cauliflower mash: Boil chopped cauliflower in salted water until very tender, then drain thoroughly. Mash with Greek yogurt, chicken broth, salt, and pepper until smooth and creamy. Set aside.
  • In a large skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it up, until thoroughly browned. Drain any excess fat.
  • Stir in chopped garlic and cook for 1 minute until fragrant.
  • Add the two packages of beefy onion soup mix and all-purpose flour to the skillet, stirring to combine and cook for 1-2 minutes to eliminate any raw flour taste.
  • Gradually stir in water (or additional chicken broth if needed) to create a thick, savory sauce with the turkey.
  • Stir in the two bags of frozen corn and remove the skillet from the heat.
  • Spread the turkey and corn mixture evenly into a 9x13 inch baking dish.
  • Carefully spread the prepared cauliflower mash over the turkey mixture. Sprinkle evenly with the shredded fat-free Cheddar cheese.
  • Bake for 30 minutes, or until the pie is bubbly and the cheese is melted and lightly golden. Remove from the oven, sprinkle with french-fried onions, and return to the oven for 5 more minutes until onions are golden and crispy. Let stand for a few minutes before serving.

Notes

For a richer cauliflower topping, consider roasting the cauliflower florets slightly before boiling to deepen its flavor. Ensure the ground turkey is well-browned for maximum flavor development, scraping up any fond from the pan. When adding the flour, cook it for a minute or two to eliminate any raw taste before introducing liquids. The beefy onion soup mix adds significant sodium, so taste and adjust salt carefully before adding more. To elevate the final dish, a sprinkle of fresh herbs like chives or parsley would add a vibrant touch and contrast to the rich flavors.