Name: Cheesy Turkey Shepherd's Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 7 Yukon Gold potatoes, diced; Meat Filling 2 tablespoons olive oil; 1 small onion, diced; 1 carrot, finely diced; 3 cloves garlic, minced; 1 pound lean ground turkey; 1/2 tablespoon garlic powder; 1/2 tablespoon onion powder; 1/2 tablespoon paprika; Salt and pepper; 1/4 cup low-sodium beef broth; 1 cup frozen peas; 1 tablespoon cornstarch; Potato Topping 4 tablespoons unsalted butter, melted; 1/4 cup 2% milk; 4 ounces low-fat cream cheese, room temperature; 1 cup shredded reduced-fat sharp cheddar cheese; 1/2 cup shredded reduced-fat mozzarella cheese

Cheesy Turkey Shepherd’s Pie

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When I was living abroad in France, I decided to spend a long weekend in London to visit a friend. The ﬁrst place we went after I got off the train was a cozy pub that had the best shepherd’s pie. It was a heavenly relief after hours of traveling. I wanted to make a lighter version of that dish, so I could enjoy it whenever I liked without feeling guilty.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4
Category: Entrées

Ingredients

Scale

- 7 Yukon Gold potatoes, diced
Meat Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 carrot, finely diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- Salt and pepper
- 1/4 cup low-sodium beef broth
- 1 cup frozen peas
- 1 tablespoon cornstarch
Potato Topping
- 4 tablespoons unsalted butter, melted
- 1/4 cup 2% milk
- 4 ounces low-fat cream cheese, room temperature
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup shredded reduced-fat mozzarella cheese

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Instructions

Preheat the oven to 400 degrees F. Coat an 8 × 8-inch baking dish with cooking spray and set aside.
Place the potatoes in a large pot and cover with cold water. Place on the stove over high heat and bring to a boil. Cook until the potatoes are tender, about 10 minutes.
For the meat ﬁlling: In a large skillet, heat the olive oil over medium heat. Add the onion and carrot. Sauté for 5 minutes, add the garlic, and cook for an additional minute.
Add the ground turkey, garlic powder, onion powder, paprika, and salt, and pepper to taste. Cook the turkey for about 10 minutes, add the broth, and cook for an additional 5 minutes. Add the frozen peas and stir to combine. In a small bowl, whisk together the cornstarch with 1 tablespoon water, add to the ground turkey, and cook a few minutes more to thicken the sauce.
For the potato topping: Drain the potatoes and return them to the pot. Add the melted butter and milk and mash until creamy. Add the cream cheese and stir to combine. In a small bowl, combine the cheddar cheese and mozzarella cheese. Mix half of the cheddar-mozzarella blend into the potatoes.
Add the meat to the casserole dish. Top with the potatoes, then with the remaining cheese blend. Bake for about 15 minutes.
Remove from the oven and allow to sit for 10 minutes before serving.

Find it online: https://foodgardening.mequoda.com/recipe/cheesy-turkey-shepherds-pie/