Low Fat Shepherd's Pie
Indulge in comfort food without the guilt with this Low Fat Shepherd's Pie, a healthier twist on the classic recipe. Packed with lean ground turkey and a colorful medley of vegetables, this dish offers a rich and savory filling that’s beautifully topped with creamy cauliflower mash instead of traditional potatoes. Perfect for anyone seeking a low-calorie dinner, this shepherd’s pie retains all the hearty flavors you love while cutting back on fat. With wholesome ingredients like olive oil, skim milk, and tomato paste, plus just a touch of butter, it’s both satisfying and nourishing. Ready in just over an hour, this recipe is ideal for meal prepping or cozy family dinners. Bursting with flavor and free of excess calories, it’s a must-try for anyone embracing healthy eating without compromise!
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Recipe Information
Ingredients
- 500 grams lean ground turkey
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup frozen peas
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 head cauliflower florets
- 0.25 cup skim milk
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté for about 5 minutes until they start to soften.
Add minced garlic to the skillet and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean ground turkey. Cook, breaking the meat apart with a spatula, for about 6-8 minutes until fully cooked and no longer pink.
Stir in the tomato paste, Worcestershire sauce, and thyme, mixing well to combine.
Pour in the chicken broth and peas, and let the mixture simmer for 5 minutes. Adjust seasoning with salt and pepper.
While the filling is simmering, prepare the cauliflower mash. Boil the cauliflower florets in a large pot of salted water until tender, about 10 minutes.
Drain the cauliflower well and return it to the pot. Add skim milk and unsalted butter, then mash until smooth and creamy. Season with salt and pepper to taste.
Transfer the turkey mixture into a large baking dish, spreading evenly.
Carefully spread the cauliflower mash over the turkey mixture, smoothing the top with a spatula.
Bake the assembled pie in the preheated oven for 20 minutes or until the top is slightly golden.
Remove from oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 45.4 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 547 mg | 42% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5022 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
