This foolproof recipe is easy to store overnight and makes delicious leftovers.
These Individual Shepherd’s Pies will be a surefire crowd favorite at your next dinner party! They’re hearty, filling, and packed into single serving portions so you’re unlikely to overindulge. The Irish-inspired delights burst with silky potato flavor and loads of warm veggies. The lean meat packs a protein punch, and the reduced-fat cheddar cheese adds savory gooeyness to each belly-warming pie. The chewy peas and crunchy corn offer tasty texture, while the pie’s crust-less profile slashes calories and fat from traditional versions. This foolproof recipe is easy to store overnight and makes delicious leftovers.
Individual Shepherd's Pies
- 3 potatoes large, peeled and cut into large pieces
- 1/4 cup milk low-fat
- 3/4 teaspoon kosher or sea salt divided
- 2 tablespoons extra virgin olive oil divided
- 1 pound lean ground turkey
- 1/4 cup onions chopped
- 1/4 cup carrots finely chopped
- 1/4 teaspoon black pepper
- 1/2 cup corn frozen
- 1/2 cup peas frozen
- 1 teaspoon worcestershire sauce optional balsamic vinegar
- 2 teaspoons tomato paste canned or homemade
- 1/3 cup chicken broth low-sodium
- 1 garlic clove minced
- 1/2 cup cheddar cheese reduced-fat, shredded (optional)
- Preheat oven to 400 degrees. Place 6 ramekins or small crocks on a baking sheet.
- Place potato pieces into a pot of cold salted water over high heat and bring to a boil, allowing to boil for about 15 minutes. Once fork-tender, drain. Return potatoes to pan. Add milk, 1/4 teaspoon salt, and 1 tablespoon olive oil. Mash well.
- Meanwhile, add 1/2 tablespoon olive oil to a pan over medium heat. Add the ground turkey and 1/4 teaspoon salt. Break up the meat and stir occasionally. Cook for 8 to 10 minutes until browned and completely cooked through. Drain any excess fat.
- Add 1/2 tablespoon olive oil, onions, carrots, and thyme to the skillet. Cook for 5 to 6 minutes, until they have softened a bit. Add corn and peas and cook for an additional 5 minutes. Add the ground turkey to the vegetables, stirring to combine, and breaking up poultry as it cooks. Stir in worcestershire sauce (or balsamic vinegar), tomato paste, and broth. Cook for an additional 8 minutes. Form a space for the garlic, add in, cook for 30 seconds and stir in with the rest of the ingredients. Remove from heat.
- Place the ground turkey mixture on the bottom of each ramekin. Top with cheddar cheese, if using, and the mashed potatoes, spreading evenly.
- Bake for 20 minutes, then set broiler and place under for 3 minutes until top is golden. Handle hot ramekins carefully. Serve ramekins on individual plates as they will be too hot to handle. Enjoy!
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