Photo of Shepherd's Pie by WW

Shepherd's Pie

Smartpoints value per serving
Total Time
1 hr 15 min
25 min
50 min
You don't have to give up your high-fat favorites. Our lightened up Shepherd's Pie has it all: mashed potatoes, ground meat and lots of cheese.


uncooked red potato(es)

8 medium, peeled and quartered

olive oil

5 tsp, divided

fat free evaporated milk

¼ cup(s)

shredded fat free mozzarella cheese

¾ cup(s), divided

table salt

tsp, or more to taste

black pepper

tsp, or more to taste

uncooked onion(s)

½ cup(s), chopped

uncooked extra lean ground turkey breast

12 oz

uncooked zucchini

2 cup(s), or yellow summer squash, sliced

canned tomatoes

14½ oz, chunky pasta-style, undrained

canned tomato paste

6 oz

black pepper

¼ tsp

cooking spray

1 spray(s)


  1. Preheat oven to 375°F.
  2. Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese and salt and pepper to taste. Mash until fluffy; set aside.
  3. Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until it shimmers. Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off any fat. Stir in zucchini or squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.
  4. Coat an 8 1/2- X 11-inch baking dish with cooking spray; fill with turkey mixture. Spread potato mixture on top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.

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