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

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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 that...


  • 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


434 cals


18 g

Saturated Fat

4 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g


41 g


14 g


8 g


30 g


1262 mg


  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.

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