Shepherd's pie

Shepherd's Pie

Filled with veggies and topped with comforting mashed potatoes, this Shepherd's pie is healthy and delicious.


  • 2 1/2 pounds gold potatoes, peeled and cubed
  • 2 tablespoons Avocado Oil
  • 1/4 cup almond milk
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/4 pounds ground turkey
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 small zucchini, peeled and chopped
  • 1 cup baby bella mushrooms, diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 cup frozen peas
  • 2 cups kale leaves, chopped
  • 15 oz canned diced tomatoes
  • 1 1/2 cups water, divided

Makes 12


  1. Fill a large pot about 3/4 full with water and place over medium-high heat until it begins to boil. Add in potatoes and boil for 15-20 minutes or until tender.
  2. Preheat oven to 350 degrees.
  3. In a large saute pan over medium-high heat, add oil and ground turkey. Break up the turkey with a wooden spoon and cook until no longer pink.
  4. Add in onions, garlic, zucchini and mushrooms and saute with the meat about 3-5 minutes. Add in 1/4 cup of the water if needed.
  5. Once the veggies are tender and fragrant, add in dried thyme, Italian Seasoning, salt, peas, kale, tomatoes and remaining water and stir to combine. Let simmer for 5-7 minutes.
  6. Once potatoes are tender, drain most of the water from the pot, reserving about 1/2 cup of the starchy cooking water in the pot.
  7. Mash the potatoes with a masher and add in almond milk, oil, salt and pepper and continue mashing until smooth.
  8. Transfer the meat and veggies into an oven-safe baking dish then spread the mashed potatoes over the top.
  9. Bake at 350 degrees for 25-35 minutes until heated through and potatoes are slightly golden.

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Nutrition facts

Serves 12

  • calories: 217
  • calories from fat: 81
  • cholesterol: 48mg
  • dietary fiber: 4.3g
  • potassium: 792mg
  • protein: 16.1g
  • saturated fat: 2.3g
  • sodium: 306mg
  • sugars: 3.7g
  • total carbohydrates: 21.3g
  • total fat: 9.0g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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