Turkey Shepherd's Pie

By Vic

Public ♥ 2 Add to Meal Plan

Prep Time

20 min

Cook Time

30 min

Servings

2 servings

Difficulty

Easy

8 oz 93% lean ground turkey 1 lb potatoes, peeled and cubed 1 medium carrot, diced 4 oz fresh green beans, chopped 1 tsp olive oil 1/2 cup chicken broth 1 tsp cornstarch 2 tbsp unsweetened almond milk 1/2 tsp dried thyme 1/2 tsp dried oregano 1/4 tsp black pepper Salt, to taste

1. Heat oven to 400°F. Boil the potatoes in salted water for 12-15 minutes until very tender. 2. While potatoes cook, heat olive oil in a skillet over medium-high heat. Add turkey and cook until browned and cooked through. 3. Add carrot and green beans and cook for 4-5 minutes until beginning to soften. Season with thyme, oregano, pepper, and salt. 4. Whisk cornstarch into the chicken broth. Add to the turkey mixture and simmer for 2-3 minutes until a light gravy forms. 5. Drain potatoes and mash with almond milk and a pinch of salt until smooth. 6. Transfer turkey filling to a small baking dish and spread mashed potatoes over the top. 7. Bake for 15-20 minutes until hot and lightly golden around the edges. Divide into two portions and serve.