Thanksgiving Shepherd's Pie | Recipes | Cook For Your Life
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Thanksgiving Shepherd’s Pie

4.8
Rated 4.8 out of 5
4.8 out of 5 stars (based on 6 reviews)
Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

This low-carb Thanksgiving shepherd’s pie is an easy, tasty way to use up any roasted-turkey leftovers that haven’t already gone into sandwiches. Instead of using ground turkey as written below, shred any turkey meat...

Ingredients

  • 1 small cauliflower, leaves removed and chopped (about 4 cups)
  • ¼ cup skim milk
  • 2 tablespoons olive oil
  • 1 pound ground turkey or leftover roasted turkey, shredded
  • 2 celery stalks, chopped (about 1 cups)
  • 2 carrots, chopped (about 1 ½ cups)
  • 1 small onion, chopped (about 1 cup)
  • 1 small butternut squash (or 1 medium sweet potato), chopped (about 3 cups)
  • 2 tablespoons chopped fresh sage (or one tablespoon dried sage)
  • ¼ cup dried cranberries
  • 1 cup frozen peas
  • 2 cups chicken stock
  • ¼ cup cornstarch
  • Salt and pepper to taste
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Nutrition Facts

Calories

434 cals

Fat

18 g

Saturated Fat

4 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g

Carbohydrates

41 g

Sugar

14 g

Fiber

8 g

Protein

30 g

Sodium

1262 mg

Powered by Edamam

*per serving

Directions

  1. Preheat oven to 375 degrees. Spray a 9x13-inch casserole pan with cooking spray.
  2. Fill a large pot with water and bring to a boil. Add cauliflower and cook until fork tender. Drain and place in a large bowl. Season with salt and add milk. Using a hand mixer or potato masher, mash cauliflower until smooth. Hold until assembly.
  3. In a large sauté pan over medium heat add olive oil. Add ground turkey and cook for about 10 minutes, using a wooden spoon to break up meat.
  4. Add celery, carrots, onions, squash, and sage. Season with salt and pepper and cook for about 20 minutes, stirring occasionally until meat is cooked through and vegetables are soft.
  5. Add cranberries, peas, and stock. In a small bowl, mix together cornstarch and ¼ cup water. Add to the pan, and stir to combine. Bring to a simmer and cook for another 10 minutes, stirring occasionally.
  6. Pour turkey and vegetable into prepared casserole pan. Top with mashed cauliflower, and spread into an even layer.
  7. Place casserole in oven and bake for about 20 minutes, or until cauliflower begins to brown and filling is bubbling.
Recipe by Ally Zeitz, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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Reviews & Comments

Tiffany Bryant
Rated 5 out of 5
October 22, 2022

I am new to this whole website, and I honestly cannot remember any time I cooked with ground turkey. I was uncertain how this would taste, but I absolutely am a fan of Shepards Pie, and this recipe already had a five-star rating. So I thought I would try this out. I absolutely loved it. I loved how the cauliflower replaced the potatoes you would put on a traditional shepherd’s pie. This recipe was brilliant, and I love it!!! I will do this again.

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