This flavorful ground turkey shepherd's pie recipe is topped with a butternut squash and sweet potato mash — a hearty yet lighter tweak on the usual.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
221 Calories
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 about 1 tablespoon oil and season with salt and black pepper.
Step 3
Bake in the preheated oven until squash is very tender, about 30 minutes. Leave oven on.
Step 4
Meanwhile, place sweet potatoes in a large pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
Step 5
Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion and garlic; season with salt and black pepper. Cook until onion is soft and brown, 5 to 7 minutes.
Step 6
Set aside ⅓ onion-garlic mixture. Add turkey to the skillet; cook until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano; cook and stir until well combined, 2 to 3 minutes.
Step 7
Remove and discard squash seeds; scoop squash flesh into a bowl. Add sweet potatoes, reserved ⅓ onion-garlic mixture, butter, and milk; mash until smooth.
Step 8
Spread turkey mixture into bottom of a 9-inch square baking pan; top with corn and peas. Spread squash-potato mixture evenly over top; sprinkle with chili powder.
Step 9
Bake in the preheated oven until top begins to brown, 30 to 45 minutes.