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Thanksgiving Shepherd’s Pie

Name: Thanksgiving Shepherd's Pie
Prep time: 45

(3 votes, average: 5.00 out of 5)

45 min prep

4 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

When I was a kid in the U.K. we used to sing a nursery rhyme that had the line “Roast beef Sunday, Shepherd’s Pie Monday!” True to the rhyme, instead of roast beef, this...

1 small cauliflower, leaves removed and chopped (about 4 cups)
¼ cup skim milk
2 tablespoons olive oil
1 pound ground turkey
2 celery stalks, chopped (about 1 cups)
2 carrots, chopped (about 1 ½ cups)
1 small onion, chopped (about 1 cup1)
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

Directions

Preheat oven to 375 degrees. Spray a 9x13-inch casserole pan with cooking spray.
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.
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.
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.
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.
Pour turkey and vegetable into prepared casserole pan. Top with mashed cauliflower, and spread into an even layer.
Place casserole in oven and bake for about 20 minutes, or until cauliflower begins to brown and filling is bubbling.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.