Ingredients
Scale
- 1 pound ground turkey (or lentils for a vegetarian option)
- 2 cups mixed vegetables (carrots, peas, onions)
- 2 cups chicken or vegetable broth
- 3 cups mashed potatoes (prepared in advance)
- 1 cup grated cheese (optional)
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat and sauté chopped onions, carrots, and peas until tender, about 5-7 minutes. Season with salt, pepper, and thyme.
- Add ground turkey or lentils to the sautéed vegetables. Stir in tomato paste and broth. Simmer for 15-20 minutes until thickened.
- In a baking dish, layer the turkey or lentil mixture and top with mashed potatoes. Smooth out with a spatula and optionally sprinkle with cheese.
- Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until the top is golden brown.
Notes
- Allow shepherd’s pie to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze portions in meal prep containers for up to 3 months.
- Serve with crusty bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg