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    Home » Recipes » Recipes » Veggie Loaded Shepherd's Pie

    Veggie Loaded Shepherd's Pie

    Published: Jan 29, 2021 · Modified: Nov 15, 2022 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

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    This veggie loaded Shepherd's Pie is a lightened up version of the classic. This dish was originally used as a way to utilize all the leftovers that were in the refrigerator. It consisted of meat, potatoes and whatever other veggies people could get their hands on. Today, there are so many different ways to make Shepherd's Pie, this is the way my family likes it!

    Veggie Loaded Shepherd's Pie

    What's In Veggie Loaded Shepherd's Pie?

    Usually, Shepherd's Pie is made with red meat and topped with mashed potatoes. In order to lighten it up and make it a little healthier, I mix the potatoes with cauliflower. I cook them all right in the same pot, drain them together, and then mash them all up. They cook in the same amount of time, so you don't have to worry about cooking them separately.

    Another way I change this up is that I use turkey instead of beef. You could use beef if you wanted to, but I like turkey in this to lighten the recipe up a bit. Use 85/15 turkey so you still get a little bit of fat and richness, but not all the fat that would come with red meat.

    When it comes to the vegetables, you can use any you would like. I used onion, carrots, and zucchini, but you could add corn, peas, mushrooms, etc. This recipe is really just a blueprint for you. Change up the meat and the vegetables as you would like and as your family would like!

    Veggie Loaded Shepherd's Pie

    Let's Make This Shepherd's Pie

    Reheat your leftover mashed potatoes to soften them up. Set that aside.

    Next, you will need is a cast iron skillet. I've linked one here if you don't have one. You'll want to sauté the onion, carrots, and shredded zucchini in olive oil in the skillet and let that cook for a few minutes. Then, add the turkey and the garlic. You don't want to add the garlic with the vegetables because the garlic will burn.

    Once the turkey is cooked, add 2 tablespoons of flour as well as any dried herbs you would like. I used rosemary and oregano, but you could add thyme, Italian herbs, dried parsley, any herbs you would like. Let that cook for a little bit to cook off the flour flavor, and then add ¼ cup of white wine and 1 cup of broth. Continue to cook that and let it thicken into a gravy.

    Spoon the leftover potato mixture over the turkey mixture, top with more cheese, and bake at 375 degrees for 15 minutes until the cheese browns. Enjoy this Veggie Loaded Shepherd's Pie!

    Questions About Veggie Loaded Shepherd's Pie

    Can you make this dinner ahead of time?

    Yes! You can put the shepherd's pie together the day before, and keep it in the refrigerator. When you are ready to serve it, preheat the oven to 375, top with cheese, and bake for 15-20 minutes or until heated through.

    Can I make this vegetarian?

    Yes! If you would prefer to have no meat in this recipe, just bulk up the veggies that you are adding to the filling.

    How long will leftovers last?

    If you have leftovers, place them in an airtight container and refrigerate for up to 4 days. To reheat, place a serving in a microwave safe dish and microwave for 2-3 minutes.

    Other Recipes To Try

    Did you love this Veggie Loaded Shepherd's Pie? I'd so appreciate it if you would give this recipe a 5-star review! That will help other hungry readers find my recipes!

    And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!

    More Dinner Recipes

    • Chicken Sausage and Mini Pepper Pasta
    • Instant Pot Bagels
    • Instant Pot Feta Pasta
    • Feta and Olive Stuffed Broiled Tomatoes
    • Instant Pot Buffalo Chicken Dip
    • Sourdough Discard Pancakes
    • Sourdough Discard Banana Bread
    Veggie Loaded Shepherd's Pie

    Veggie Loaded Shepherd's Pie

    This comforting but lightened up version of the original recipe will be a hit any cold night of the year!
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    Course: Main Course
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 4 servings
    Author: Lynn Polito

    Ingredients

    • 2 tablespoon Olive Oil
    • 1 Onion Chopped
    • 2 Carrots Chopped
    • 1 Zucchini Shredded
    • 4 Garlic Cloves
    • 1 LB Ground Turkey
    • ½ teaspoon Dried Rosemary
    • 1 TB Dried Oregano
    • 2 TB Flour
    • 1 cup Chicken Broth
    • ¼ cup White Wine I used Pinot Grigio
    • 3 cups Leftover Mashed Potatoes

    Instructions

    • Heat up your mashed potatoes to soften them. Set that aside.
    • Put the olive oil in a cast iron skillet and place over medium heat. Add the onions, carrots, and shredded zucchini. Cook that for 5 minutes until the carrots start to soften and the onions become translucent. Add the garlic cloves and the turkey. Cook that until the turkey is completely cooked, about 10 minutes.
    • Once the turkey is cooked and no longer pink, add the herbs and flour. Cook the flour for a few minutes until it starts to brown just a little. Add the broth and the wine. Cook that over low heat allowing the mixture to bubble for 5 minutes.
    • Top the turkey mixture with the leftover potatoes and add more shredded cheese on top. Put the cast iron skillet in the oven and allow the cheese to just start to bubble and brown. Once the cheese has browned, take it out and enjoy immediately.
    Tried this Recipe? Tag me Today!Mention @LynnsWayofLife or tag #lynnswayoflife!

    Disclosure: As an Amazon Associate I earn small commission from qualifying purchases.

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    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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