Turkey Shepherd’s Pie

A lighter twist on the classic comfort dish, made with seasoned ground turkey, mixed vegetables, and a savory gravy, all topped with creamy mashed potatoes. Served in a shallow bowl and garnished with fresh parsley.

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Ingredients:

For the Meat-Veggie Base:

• 500g ground turkey

• 1 onion, diced

• 2 garlic cloves, minced

• 2 carrots, diced

• 150g frozen peas

• 2 tbsp tomato paste

• 250ml chicken or turkey broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• Salt and black pepper, to taste

• 1 tbsp olive oil

For the Mashed Potato Topping:

• 800g potatoes, peeled and chopped

• 60ml milk

• 30g butter

• Salt and pepper, to taste

For Garnish:

• Fresh parsley, chopped

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Instructions:

1. Make the Meat-Veggie Base
   Heat olive oil in a skillet over medium heat. Cook onion, garlic, and carrots until softened. Add ground turkey and cook until browned. Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes, then stir in peas.
2. Make the Mashed Potatoes
   Boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter and milk. Season with salt and pepper.
3. Assemble and Bake
   Preheat oven to 190°C (375°F). Spread the turkey mixture evenly in a baking dish. Top with mashed potatoes, spreading to cover completely. Bake for 20–25 minutes until golden on top.
4. Serve
   Spoon into shallow bowls, garnish with chopped parsley, and serve hot.

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Nutrition (per serving):

• Calories: 560 kcal

• Carbohydrates: 48 g

• Fat: 20 g

• Protein: 40 g