Photo of Shepherd’s pie with ground turkey by WW

Shepherd’s pie with ground turkey

SmartPoints® value per serving
Total Time
1 hr 35 min
25 min
1 hr 10 min
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 and reduce the SmartPoints®. 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.


Uncooked russet potato

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

Reduced-fat sour cream


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

Raw 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)


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