This shepherd’s pie is classic comfort food with a lighter twist! Whip up the savory ground poultry and vegetable filling in one skillet, then top with mashed potatoes, cauliflower, or both!
Shepherd’s pie is a classic comfort food. The savory meat and vegetable filling topped with a mashed potato crust is just so satisfying!
I created this recipe to celebrate St. Patrick’s Day a few years ago. I heard a rumor that corned beef and cabbage isn’t actually a traditional Irish food, but shepherd’s pie is!
That was all the reason I needed to make this hearty casserole.
I decided to swap out the usual ground beef or lamb for ground poultry to lower the fat and calories. For the topping, I used a mixture of potatoes and cauliflower to reduce the amount of carbs. My family never even noticed, so I consider that a win!
The steps to make this dish are pretty straightforward. The filling comes together in one skillet, and you can use frozen peas and carrots for convenience.
You’ll cook all the ingredients, allow everything to reduce to a gravy-like consistency, then transfer to the baking dish and top with your mashed potatoes (or cauliflower!) and cheese. After that, all you have to do is let it bake!
So if you’re in the mood for some delicious comfort food that’s easy to whip up, give this recipe a try.
How to make shepherd’s pie
While this recipe contains a decent number of steps, it’s really just about adding and cooking all the ingredients. In fact, the meat and vegetable filling comes together in one skillet!
Step 1: Preheat the oven to 400°F.
Step 2: Heat olive oil in a large skillet, then add the onions and sauté.
Step 3: Once the onions are translucent, add the ground chicken or turkey. Season with salt, pepper, and thyme.
Step 4: Cook until the meat is no longer pink, then transfer to a flat surface lined with paper towels to drain.
Step 5: Return the meat to the skillet, then add the butter along with the frozen peas and carrots. Once vegetables begin to thaw, sprinkle with flour and stir well.
Step 6: Add the tomato paste, 3/4 cup of stock, and Worcestershire sauce. Stir well.
Step 7: Let the mixture reduce slightly, then add the remaining 1/2 cup of stock.
Step 8: Reduce again until you have a thick gravy. Taste and add more salt and pepper, if necessary.
Step 9: Spray a 9- x 13-inch baking dish with nonstick cooking spray. Add the meat mixture, then spread the mashed potatoes or cauliflower on top.
Step 10: Brush with top with the beaten egg, then sprinkle with cheese.
Step 11: Place the baking dish on a cookie sheet lined with foil to catch any drips. Then, place everything in the oven and bake for about 30 minutes or until the top starts to brown.
Step 12: Remove from the oven and allow the dish to rest for about 10 minutes before serving.
Slice your pie into 8 servings and dive in!
Choosing your mashed topping
Traditionally, this dish is topped with a mashed potato crust. While delicious, it does increase the carb count.
So instead, I like to mash a mix of potatoes and cauliflower! Mixing potatoes with cauliflower is a sneaky way to get your family to eat a vegetable they claim they don’t like. And of course, it cuts the carbs in the dish as well.
You could eliminate the potatoes and make the entire crust from mashed cauliflower if you really want to lower the carbs. Thanks to the egg wash and cheese on top, your crust is pretty much guaranteed to turn out amazing!
Storage
This casserole makes eight hearty servings, so unless you’re feeding a lot of people, you’re likely to have extra!
Any leftovers can be stored covered in the refrigerator for 3-5 days. For longer storage, wrap in aluminum foil or a heavy-duty gallon bag and freeze.
Other comfort food recipes
A warm, hearty dish can be the perfect way to end a long day. They’re especially nice once the weather starts to turn and you need something tasty to warm you up!
If you enjoy making comfort foods every now and again, check out a few of these recipes I know you’ll love:
- Turkey Sausage Casserole with Veggie Tots
- White Bean Lentil Soup (Instant Pot)
- White Chicken Lasagna with Spaghetti Squash
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Shepherd’s Pie
Ingredients
- 1 tablespoon olive oil
- 1 large onion (finely diced)
- 1 pound ground chicken or turkey
- Kosher salt and freshly ground black pepper
- 3 to 4 sprigs fresh thyme leaves (minced)
- 1 tablespoon butter
- 16 ounces frozen peas and carrots (do not thaw)
- 2 tablespoons all-purpose or gluten-free flour
- 2 tablespoons tomato paste
- 1¼ cup beef, chicken or vegetable stock/broth (divided)
- 2 tablespoons Worcestershire sauce
- 6 cups mashed potatoes or mashed cauliflower
- 1 large egg (beaten)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a large skillet, then add the onions and sauté.
- Once the onions are translucent, add the ground meat. Season with salt, pepper, and thyme.
- Cook until the meat is no longer pink, then transfer to a flat surface lined with paper towels to drain.
- Return the meat to the skillet, then add the butter along with the frozen peas and carrots. Once vegetables begin to thaw, sprinkle with flour and stir well.
- Add the tomato paste, slightly more than half the beef stock, and Worcestershire sauce. Stir well.
- Let the mixture reduce slightly, then add the remaining beef stock.
- Reduce again until you have a thick gravy. Taste and add more salt and pepper, if necessary.
- Spray a 9×13-inch baking dish with nonstick cooking spray. Add the meat mixture, then spread the mashed potatoes or cauliflower on top.
- Brush with top with the beaten egg, then sprinkle with cheese.
- Place the baking dish on a cookie sheet lined with foil to catch any drips. Then, place everything in the oven and bake for about 30 minutes or until the top starts to brown.
- Remove from the oven and allow the dish to rest for about 10 minutes before serving.
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