Turkey Shepherd’s Pie



1 tbsp oil


1 Large onion, chopped

2 Cloves garlic, minced

3/4 tsp dried thyme

3/4 tsp dried sage

1/3 c flour


Freshly ground black pepper To Taste

1 c frozen mixed vegetables, thawed and well drained

Nonstick vegetable cooking spray As needed

1 (14-oz) Can whole cranberry sauce

8 c peeled and chopped potatoes

3/4 c 1% milk, heated

1 tbsp butter, softened

1 egg, beaten



Over medium-high heat, in a large skillet, heat oil. Add turkey, onion, garlic, thyme and sage. Cook, stirring occasionally, until no longer pink. Stir in flour, cook 1 minute. Stir in broth; bring to a boil, immediately reduce heat and simmer 8 minutes. Season with pepper. Stir in vegetables.

Pour into a 13 X 9-inch baking pan, sprayed wtih nonstick cooking spray.

In a small bowl, stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture and spread evenly.

Meanwhile, cook potatoes in boiling salted water until soft; drain and mash. Whip in heated milk until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry sauce.

Bake in a preheated 375 degree F oven for 20-25 minutes or until heated through and the internal temperature reaches 165 degrees F.

Nutrition Facts

421 g Serving Size

400 Total Calories

100 Calories from Fat

12 g Total Fat

18 % Daily Total Fat

3 g Saturated Fat

17 % Daily Saturated Fat

100 g Cholesterol

33 % Daily Cholesterol

420 mg Sodium

17 % Daily Sodium

54 g Total Carbohydrates

18 % Daily Total Carbohydrates

5 g Dietary Fiber

20 % Daily Dietary Fiber

16 g Sugars

21 g Protein

6 % Daily Protein

50 % Daily Vitamin C

8 % Daily Calcium

15 % Daily Iron