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Not Your Average Shepherd's Pie

by Livestrong_Recipes  |  Jan 5, 2019

Not Your Average Shepherd's Pie
Photo Credit: noirchocolate/ adobe stock
  1. PREP
  2. 45 m
  • COOK
  • 40 m
  • 1h 25m

Lighten up classic Shepherd's Pie by swapping mashed potatoes for creamy parsnips. Red wine, tomato sauce, sautéed veggies and fresh herbs provide deep, rich flavor without all of the excess fat.



  • 1 1/2 lb Parsnip
  • 1 lb 93/7 Lean Ground Turkey
  • 1/4 second Original No-Stick Cooking Spray
  • 1 tbsp fresh thyme
  • 1 pinch sea salt
  • 1 dash ground black pepper
  • 1 Leek
  • 1 onion
  • 2 celery stalk(s)
  • 3 carrot(s)
  • 4 garlic clove
  • 2 tbsp Plain Flour
  • 2 1/2 tbsp Tomatoe Sauce
  • 4 oz Pinot Grigio
  • 1 1/2 cups Chicken Broth Low Sodium
  • 1/4 cup Parsley, Raw Fresh
  • 3 tbsp Shaved Parmesan Cheese


1 Boil parsnips in salted water until fork tender. Once tender, drain and let sit in colander, covered with foil, for later use.
2 In the meantime, heat a large frying pan over medium heat. Coat pan with fat free cooking spray. Once pan is hot, add turkey, breaking up the meat. Season with half of the thyme, a pinch of salt and pepper and cook until no longer pink. Once turkey is cooked, remove it from the pan with a slotted spoon, leaving behind as much fat as possible in the pan. Set turkey aside in a small bowl.
3 Spray pan again with fat free cooking spray. Make sure veggies are chopped small. Add leeks, onion, celery and carrots and sauté for approximately 5 minutes or until celery and carrots start to soften. Season well with salt and pepper. Add garlic and remaining ½ of thyme. Sauté for one minute.
4 Next, add the two tablespoons of flour and stir well into the vegetables to combine. Cook for a minute or two. Add tomato sauce, wine, broth and ½ of fresh parsley. Stir. Add turkey back into pan, give it a stir and simmer on low for approximately 10 to 12 minutes or until the mixture is thickened and most of the liquid is absorbed. In the meantime, while turkey and veggie mixture thicken, puree the parsnips in a food processor or blender until creamy. Season with salt and pepper. Add Parmesan cheese. Once turkey and veggie mixture is thickened, taste for seasoning and add more salt and pepper if necessary.
5 Spray a small casserole dish with fat free cooking spray. Add turkey and veggie mixture into the dish and spread evenly. Top with creamy parsnips and spread to cover the turkey and veggie mixture. Sprinkle additional Parmesan cheese on top and broil on low until the crust is very lightly golden, keeping a close eye so that it does not burn.
6 Cover loosely with foil and allow to cool and “set” for approximately 10 minutes before serving. Top with fresh parsley and enjoy!