Turkey Shepherd's Pie with Butternut Squash

This flavorful ground turkey shepherd's pie, topped with a butternut squash and sweet potato mash, is a hearty yet lighter twist on the classic!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 7 mins
• Total Time: 1 hr 22 mins
• Calories: 221 Calories

Ingredients

• 1 tablespoon butter
• salt and ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, chopped
• 1 medium onion
• 1 pound ground turkey, or more to taste
• 1 tablespoon extra-virgin olive oil, divided
• 1 butternut squash, halved lengthwise
• 1 sweet potatoes, diced
• 2 teaspoons milk, or to taste
• 0.5 cup frozen peas
• 0.5 cup frozen corn
• 0.25 teaspoon chili powder, or to taste
• 0.5 cup turkey gravy
• 0.25 teaspoon dried thyme, or to taste
• 0.25 teaspoon dried oregano, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place squash halves on a baking sheet. Brush insides with oil and season with salt and pepper.

Step 3

Bake in the preheated oven until squash is very tender, about 30 minutes. Leave the oven on.

Step 4

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 5

Heat 1 tablespoon oil in a skillet over medium-high heat. Stir in onion and garlic. Season with salt and pepper. Sauté until onion is soft and brown, 5 to 7 minutes.

Step 6

Remove 1/3 of the onion-garlic mixture and set aside. Add turkey to the skillet and sauté until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano. Cook, stirring until well combined, 2 to 3 minutes.

Step 7

Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk. Mash until smooth.

Step 8

Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas. Spread potatoes evenly over top. Sprinkle with chili powder.

Step 9

Bake until top begins to brown, 30 to 45 minutes.