Photo of Shepherd’s Pie with Ground Turkey by WW

Shepherd’s Pie with Ground Turkey

2 - 6
PersonalPoints™ per serving
Total Time
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Serves
8
Difficulty
Easy
The classic Irish casserole topped with mashed potatoes usually has a filling of ground lamb or beef. Here we substitute ground turkey to make it extra-lean. To prep ahead you can assemble the casserole up to 2 days ahead, cover it, and refrigerate it unbaked. Remove the covering before popping it into the oven; add an extra few minutes to the cooking time.

Ingredients

Uncooked russet potato

2 large, (about 1 3/4 pounds), peeled and cut into 2-inch chunks

Reduced-fat sour cream

cup(s)

Unsalted butter

1 Tbsp

Table salt

1 tsp

Olive oil

2 tsp

Uncooked carrot(s)

3 medium, diced

Uncooked celery

2 rib(s), medium, diced

Uncooked onion(s)

1 small, diced

Frozen corn kernels

1 cup(s), thawed, or fresh

Garlic clove(s)

2 medium clove(s), finely chopped

Uncooked skinless turkey breast

1 pound(s), (ground)

Canned tomato paste

1½ Tbsp

Dried rosemary

1 tsp

Dried thyme

1 tsp

Black pepper

½ tsp

All-purpose flour

2 Tbsp

Canned chicken broth

1¼ cup(s), or beef broth

Cooking spray

2 spray(s)

Instructions

  1. Set rack in upper third of the oven and preheat to 400°F. Spray a 2-quart casserole dish or 7 x 11-inch baking dish with cooking spray.
  2. Put the potatoes in a medium saucepan and cover with 1 inch of cold water. Bring to a boil over high heat; reduce the heat and simmer until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the saucepan. Add the sour cream, butter, and 1/2 teaspoon salt and mash with a potato masher or a large fork until smooth.
  3. Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots, celery, and onion; cook, stirring frequently, until softened, about 5 minutes. Stir in the corn and garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl. Return the skillet to the heat and add the turkey; cook, breaking up the turkey with the side of a wooden spoon, until cooked through, about 5 minutes. Stir in the tomato paste, rosemary, thyme, pepper, and remaining 1/2 teaspoon salt and cook 2 minutes more. Stir in the carrot mixture, then the flour and the broth, and simmer until it's thickened, about 2 minutes.
  4. Transfer the turkey mixture to the prepared casserole dish. Spread the mashed potatoes over top, making sure to cover the edges. Bake until the potatoes are browned, 35–40 minutes. Cool at least 20 minutes before serving.
  5. Serving size: 1/8 of casserole