Comforting, healthy & easy to make, this turkey & squash shepherd’s pie is good for meal prep or a regular dinner at home.  If you like experimenting, feel free to sub in your favourite veggies and mix up the topping by using a different type of squash, sweet potatoes or regular potatoes.

N.B. If you have specific macro goals you may need to adjust the quantities or number of servings to better suit your targets. For example:

  • More Turkey/fewer portions to increase the protein
  • More Squash for higher carbs (or sub in regular potatoes) 
  • Less oil for lower fat

And if you are tracking, make sure to include the sauce ingredients when logging in MyFitnessPal (or wherever you track your food)


Turkey & Squash Shepherd's Pie
Print Recipe
Servings
4
Servings
4
Turkey & Squash Shepherd's Pie
Print Recipe
Servings
4
Servings
4
Ingredients
SQUASH/TOPPING
  • 800 g Butternut Squash
  • 250 mL Almond Milk, Unsweetened
  • Salt and Pepper
FILLING
  • 15 mL olive oil
  • 3 cloves Garlic. Minced
  • 200 g Onion, Diced
  • 200 g Celery, Diced
  • 400 g Frozen Veggie Medly
  • 600 g Lean Ground Turkey, Raw
  • 15 mL Worcestershire sauce
  • 15 mL Hot Sauce *optional
  • 2 Sprigs Fresh Rosemary
  • 15 mL Cornstarch *Optional*
  • Salt and Pepper, to taste
Servings:
Instructions
SQUASH/TOPPING
  1. Cut the squash in half using a large/sharp knife, scoop out the seeds & place face down on baking sheep lined with parchment paper. Bake at 400° for 40-60 minutes (or until tender)
  2. Once cooked (and cool enough to handle) remove skin and transfer squash to a large mixing bowl. Slowly add almond milk while mashing with a fork or potato masher a potato until 'desired consistency' is reached. Season with Salt & pepper
TURKEY/FILLING
  1. While the squash is baking, heat oil in large pan on medium heat. Add garlic, celery & onions and cook until translucent (~6-10min).
  2. Add the ground turkey, rosemary, Worcestershire sauce & hot sauce. When almost all of the pink has disappeared, add the frozen veggie mix & continue cooking until no longer pink.
  3. *Optional: Combine Cornstarch with 30-60mL of warm water & add slowly to Turkey mix (stirring constantly). This will make for a "thicker" shepherd's pie, but if you choose to omit the cornstarch it will still taste good
  4. Transfer the turkey/veggie mix to a large baking dish, top with mashed squash & bake for ~30minutes at 400°.
PORTIONING
  1. Once cooked, divide shepherd's pie into desired number of servings & voila shepherd's pie for the week!
Recipe Notes

*800g of Squash is  ~1-2 whole squash (depending on the size & variety). If you're unsure, I recommend erring on the side of more. Squash is very macro-friendly, and worst comes to worst your shepherd's pie will be slightly more "squash heavy" or you'll have squash leftover to enjoy with another meal 🙂

Portioning can be a bit of bit trickier for this one. I usually weigh each portion as I go & adjust as needed to keep them equal. If you prefer not to weigh, you can also eyeball it/use a measuring cup to portion.

The cornstarch acts as a thickener. If you don't have any, you can use flour instead or omit it altogether

Variations *optional*

  • Sub in Lean Ground Beef for the Turkey (N.B. this will increase the fat content)
  • Replace Butternut Squash with another type of squash (e.g. Acorn or Kabocha) or Potatoes

PER SERVING
Calories 358
FATS (g) 6
CARBS (g) 49
PROTEIN (g) 30
Fiber 10

*Nutrition info is based on quantities listed in recipe. Adjustments/modifications may alter the macro breakdown

 


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