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A close-up of a slice of Turkey Shepherd’s Pie (Light Mash) in a baking dish, showing the layers of ground turkey and vegetables topped with mashed potatoes.

Turkey Shepherd’s Pie (Light Mash)

A lighter take on a classic comfort food, this Turkey Shepherd’s Pie features a savory turkey and vegetable filling topped with a fluffy mashed potato topping. It’s a healthy and satisfying meal perfect for weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Bake Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 316
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey and Vegetable Filling
  • 1 tablespoon light butter
  • 2 cups onion, chopped
  • 2 cups shredded carrots
  • 3 cloves garlic, minced
  • 2 lbs ground turkey breast, 99% fat free
  • 1/2 tsp onion salt
  • 1/2 tsp garlic salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon flour
  • 1 cup low sodium chicken broth
  • 3/4 c frozen peas
Mashed Potato Topping
  • 30 oz russet potatoes, raw, peeled approximately 3 medium russet potatoes
  • 1 cup fat free half and half
  • 1/4 tsp garlic salt
  • 1/4 tsp onion salt

Equipment

  • 9x13 baking dish
  • Frying pan
  • Pot
  • Fork
  • Spatula

Method
 

  1. Preheat your oven to 400F.
  2. Peel and roughly chop the potatoes. Bring a small pot of water to a boil. Add the potatoes and boil until they are fork tender. Drain the potatoes, and then mash them with a fork. Add the half and half, garlic and onion salt, and stir until smooth.
  3. Melt the light butter in a large frying pan over medium-high heat. Add the onions and carrots. Cook for about 8-10 minutes until they start to become very tender and cooked down. Add the garlic and cook for a minute. Add a spritz of olive oil spray to moisten the mixture.
  4. Add the turkey meat and break it up with a spatula. Add the garlic salt, onion salt, oregano and thyme. Stir to combine and cook until the turkey is no longer pink and is cooked through, approximately 10 minutes.
  5. Add the tomato paste and Worcestershire sauce and stir to combine. Sprinkle the flour on top and stir into the mixture. Add the chicken broth and cook for another 5 minutes or until the liquid is almost fully absorbed. Add the frozen peas and stir to combine.
  6. Spread the turkey and vegetable mixture in a greased 9x13 baking dish. Pour the mashed potato mixture on top of the turkey filling and spread evenly with a fork.
  7. Bake at 400F for 25 minutes.

Nutrition

Calories: 316kcalCarbohydrates: 28gProtein: 41gFat: 5gSaturated Fat: 2gCholesterol: 87mgSodium: 797mgPotassium: 1111mgFiber: 4gSugar: 7gVitamin A: 4188IUVitamin C: 28mgCalcium: 83mgIron: 3mg

Notes

WW Points: 6 WW points (green plan), 4 WW points (blue plan), 2 WW points (purple plan). Click here to track this recipe in the WW app.

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