I say “Shepherds Pie” in quotations because even though this recipe follows the general idea of Shepherds Pie, I made some healthier substitutions where I could. The traditional recipe calls for regular white potatoes and ground beef and while there is nothing wrong with either of those items, I prefer to use sweet potatoes (or a combination of sweet and regular) for their nutritional value (and, ok, taste- I think they taste so much better than regular potatoes) and ground turkey as I am not a huge beef person. Don’t get me wrong, I love a good, juicy burger or piece of steak every now and then, but most of the time I use ground chicken or ground turkey instead of beef since it’s a little more in line with the way I like to eat.
What made this meal even more delicious was the fact that I used carrots, onions and potatoes from my dad’s garden! There’s something about eating things fresh from the garden that makes them taste so much better. I swear, his carrots are a million times better than those “mini” carrots that are loaded with preservatives and whatnot to keep their shelf life longer.
With all that said, let’s get to the recipe!
Healthified Shepherd’s Pie
Ingredients
- 1lb. ground turkey- tip- I got the “Italian Style” version and oh my goodness was that a good choice! it was so full of flavor I didn’t have to add any extra seasonings to it!
- 1 medium sweet potato
- 3 small yellow potatoes
- 1- 1.5 cup(s) canned corn (if you want a lot of veggies in the pie, use 1.5 cups!)
- 1- 1.5 cup(s) chopped carrots
- 1- 1.5 cup(s) chopped onions
- 2tbsp butter
- 1/4 cup milk
Directions
1. Peel and chop your potatoes. Place into a big pot and cover with water. Bring to a boil and let it boil until the potatoes are soft.
2. While the potatoes are cooking, preheat your oven to 350* and chop your carrots and onions. Heat a medium skillet with a tbsp. of olive oil and add the onions and carrots. Add in herbs/seasonings of your choice and cook until onions are translucent and carrots are soft.
3. Once the onions and carrots are cooked, remove from the pan and set aside. Heat the pan again and add the ground turkey. Cook until no longer pink.
4. When the potatoes are cooked, drain the water from the pan, add in the butter and milk and mash the potatoes. I didn’t have a masher so I used my hand mixer and it worked great! I also added a dash of salt & pepper for flavor, but that’s optional.
5. At this point, everything should be ready to assemble. Place the meat at the bottom of a casserole dish, then layer the carrots, onions and corn. Finally, top with the mashed potatoes. Bake at 350* for 20-30 minutes or until the top has browned up.
Serve yourself a big heaping of this deliciousness and enjoy!
This was the perfect meal to kickoff the cooler, fall weather that’s starting to stick around (well, except for yesterday. Where did that 90 degree weather come from?! I want sweater and boots weather!). I’ve already started to collect more fall recipes that I can’t wait to make!
Questions for you: What’s your favorite fall weather meal? What’s your favorite healthy substitution?
Burpees to Bubbly 
I made a very similar recipe on Tuesday night! I used ground turkey, assorted veggies (peas, corn, carrots, onion) and red potatoes. It was so good! Perfect meal for other night! I really love shepherds pie!
Me, too! It’s one of those super easy meals that often gets forgotten about, but I love it!
this sounds delicious and I will try it very soon. Have a good day. Jeanne and I are coming to the city after school to see “Wicked” at the OPera House–7:30 show. Taking the T from Malden which we think will be easier than driving in. Will pick up something to eat near the Opera House after we locate it from the T stop which it looks like is near.
That is so fun!! I wish I could’ve met up with you. You’ll have to tell me where you go to eat (I hope you chose Sip, which is very close to the opera house- you would love it).
I have made something similar, but used all sweet potatoes and it came out delish. Monique, you might like this healthier version of Starbucks pumpkin spice latte:
http://mamanatural.com/pumpkin-spice-latte/?utm_source=MadMimi&utm_medium=email&utm_content=Long+days+%26+short+years&utm_campaign=20130912_m117204114_MN+Newsletter+81+long+days+short+nights+4&utm_term=Click+here+to+see+how+to+make+it
I love sweet potatoes! oohhh, that does sound good. but, get this- I’ve given up coffee! Haven’t had any since June! I may break this fall, though, since we both know I love all things pumpkin and will absolutely want a pumpkin coffee:)
Wow! This looks delicious–great way to use dad’s veggies. Both Dad and I grew up with the French-Canadian version called “Pate Chinois”(loosely translated–Chinese pie–no idea where that came from!!), and it included mashed potatoes, ground beef, and creamed corn–a staple in our home! I have to say, your version sounds so much better. Love, Mom
Yes! Pate Chinois is what I knew Shepherds Pie as for a really long time! I think you would love my version, and it’s a good way to use up a lot of dad’s veggies!
yum this looks like my kind of meal! My favorite fall dinner has to be chicken with biscuits made by my Mom. Nothing like a healthier homemade biscuit, tastes like heaven!!
I thought of you when I made it because I remembered your taco shepherds pie which sounded delish! healthier biscuit?! I need to hear more about that!