Shepherd’s Pie, Turkey Style

Traditional Shepherd’s Pie has been one of my favorite dishes for a long time.  A few months ago when I found out I had a sensitivity to beef, among many other things, I thought of how hard it would be for me to eat “normal.”

Luckily, everything is adaptable.   And this looks and tastes pretty “normal” to me:

IMG_2290I used:

1.75 pounds ground turkey

1 cup chopped greens (spinach, chard, kale)

1/2 large onion, chopped

3 cups frozen mixed veggies (anything you like is fine – green beans, peas, corn, carrots, etc.)

1/4 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 teaspoon ghee

a 10-inch cast iron pan (I have a very old antique, but this one would work well, too.)

(And you will need to make these to top the pie –

Preheat your oven to 375 degrees (or wait until mid-way through cooking on stove-top, if you are concerned with energy savings).

On your stove top, drop onions into your skillet with approximately 1 teaspoon of melted ghee. Brown slightly.

Add turkey, salt and pepper and cook 25 to 30 minutes or until cooked thoroughly.

Add frozen veggies and cook until heated through, approximately 5-10 minutes.

Add greens and cook until just wilted, about two minutes or so.

Top this mixture with Chiara’s Sneaky Mashies ( and drizzle some extra ghee on top.

Bake for ten minutes.

Optional, but nice, if you have time: broil on medium for three to five minutes to brown the peaks of your potatoes.

I would say this would generously serves six to eight and takes about an hour, an hour and fifteen to prepare from start to finish.




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