Healthy Shepherd's Pie
Healthy Shepherd’s Pie
I was inspired to make this dish because of my dear friend, Sarah. I was about 3 weeks postpartum and extremely busy caring for our newborn when Sarah offered to bring over dinner. Now, if you’re a mama and have had a baby, you know that when someone offers to bring you dinner you ALWAYS accept. After having your first child, the first two months are very challenging. So, if anyone ever offers to bring you a meal or clean your house SAY YES! Okay, back to this AMAZING recipe. Sarah brought over her version of shepherd’s pie and I was extremely impressed! I had never had shepherd’s pie before then, but it honestly didn’t sound like something I’d prefer… boy was I wrong! It was comforting, warm, hearty and full of nutritional GOOOOOODNESSSSSS. Ben and I ate half of the entire dish!! From that point on I was determined to re-create my own healthy version of shepherd’s pie. I omitted some of the traditional ingredients like peas and ground beef and added brussel sprouts and ground turkey. It turned out so good Ben and I both went back for seconds. It's the perfect dish to make during the winter season. I hope you enjoy this delicious, flavorful, filling meal! It's a comforting classic!
2 tablespoons olive oil
2 cloves garlic, minced
½ white onion chopped and diced
8-10 baby bella mushrooms sliced
2 cups carrots peeled and chopped
2 cups brussel sprouts, halved
1 lb. ground turkey
3 tablespoons tomato paste
2 tablespoons flour
2 ½ cups chicken or veggie broth
1 teaspoon of thyme (fresh or dried works)
3 bay leaves
8 organic gold potatoes
2 tablespoons grass fed butter, ghee or olive oil
½ cup Greek yogurt
1/2 teaspoon garlic salt
Preheat oven to 350 degrees. Peel and cut potatoes into 2 inch cubes. Fill a large pot with 6-8 cups of cold water and place on stove top. Add a pinch of salt and potatoes to your pot of water and turn that heat up! Boil potatoes for about 8 minutes or until tender enough to pierce with a fork. Drain water, add butter and begin mashing potatoes with a handheld masher. Add Greek yogurt, garlic salt, salt and pepper to taste and mix with a rubber spatula until thick and creamy.
Heat a large skillet on a stove top on medium/low heat. Add olive oil, minced garlic and onion. Cook for 1 minute and then add in the ground turkey. As turkey cooks, break up into small pieces with a rubber spatula so it can absorb more of that garlic and onion flavor. Cook for about 3-4 minutes or until pink has disappeared. Add sliced mushrooms, carrots and brussel sprouts cooking for another 3-4 minutes or until veggies are tender.
Slowly add broth to the veggie and turkey mixture. Stir for a moment and then add flour, tomato paste, thyme and bay leaves. Stir thoroughly until a deep red liquid appears and transfer to a large oven friendly dish. (I used my large cast iron skillet).
Once your veggie and turkey gravy is added to your oven safe dish, smear mashed potatoes on top. Evenly spread and sprinkle a pinch of thyme, salt and pepper. Optional: if you’re feeling spontaneous, then go ahead and drizzle/spread 1 tablespoon of melted butter on top so the potatoes can get a little brown and crisp.
Place in oven to bake for 15-20 minutes. Then, switch oven over to broil and let brown on top- about 3-5 minutes. Remove from oven after top has turned light brown and let sit for 5-10 minutes. Serve warm. Refrigerate and store leftovers (if there are any) in an airtight container for up to a week.
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Until next time,