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Healthy Ground Turkey Shepherd’s Pie (Easy Gluten-Free Dinner)

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This healthy ground turkey Shepherd’s Pie features a savory filling of lean turkey, carrots, zucchini, bell pepper, peas, and corn, topped with creamy olive oil mashed potatoes. A comforting, protein-rich gluten-free dinner.

Ingredients

Scale
  • 2 1/2 pounds russet potatoes, peeled and chunked
  • 1 3/4 cups low-salt chicken broth, divided
  • 3 tablespoons extra virgin olive oil, plus 2 teaspoons for sautéing
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 pound ground turkey
  • 3 carrots, peeled and chopped
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 1/2 cups zucchini, diced
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed

Instructions

  1. Prepare the potatoes: Place peeled potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Simmer for 15 minutes or until fork-tender. Drain well and mash with 3/4 cup broth, 3 tablespoons olive oil, salt, and pepper until creamy.
  2. Brown the turkey: Preheat your oven to 400°F. Heat 2 teaspoons of olive oil in a large cast iron skillet over medium heat. Add the ground turkey and cook until browned. Remove the meat with a slotted spoon and set aside, draining any excess fat.
  3. Sauté the vegetables: Add 2 tablespoons of olive oil to the same skillet. Sauté the onions, carrots, and bell pepper until softened and slightly browned, about 5–7 minutes. Stir in the garlic and zucchini, cooking for an additional minute.
  4. Combine and simmer: Return the turkey to the skillet. Pour in 1 cup of broth, tomato paste, thyme, salt, pepper, cayenne, and the bay leaf. Simmer for 5 minutes. Fold in the peas and corn, then remove from heat and discard the bay leaf.
  5. Assemble and bake: Smooth the meat mixture into an even layer. Spread the mashed potatoes over the top, using a fork to create decorative swirls. Bake in the top third of the oven for 25 minutes until golden brown. Let rest for 10–15 minutes before serving.

Notes

  • Use a cast iron skillet to minimize cleanup and move the dish from stovetop to oven in one pan.
  • An immersion blender can be used to make fluffy mashed potatoes directly in the pot.
  • Let the pie rest for at least 10 minutes so the layers set and portions are easier to slice.
  • Pulse the vegetables in a food processor to prepare them quickly and evenly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This dish freezes well before baking.
  • Sweet potatoes can be substituted for russet potatoes.

Nutrition

Find it online: https://cookingrecipetips.com/healthy-ground-turkey-shepherds-pie-easy-gluten-free-dinner/