This Healthy Skillet Shepherd’s Pie features chickpea noodles instead of potatoes and is the perfect dinner for a busy weeknight. Take it from the stove to the table in just 30 minutes!
About this Skillet
A delicious carb? Check. Fresh veggies? Check. Fragrant herbs, juicy turkey, and white cheddar cheese? CHECK! This Healthy Shepard’s Pie Skillet has it all—and it’s a one skillet wonder!
This take on Shepherd’s Pie is made with chickpea noodles and broth instead of rich mashed potatoes because 1) I wanted to make the traditional recipe a little healthier and 2) I ALWAYS have chickpea noodles and broth on hand. However, you will be pleasantly surprised how much this tastes like the real deal!
With this recipe, you’ll have dinner on the table in just about 30 minutes. It utilizes frozen vegetable medleys instead of fresh to help cut back on preparation time and make it more convenient for busy weeknights. However, if you do find you have extra time, you can absolutely substitute with fresh ingredients.
And if you love a hearty pasta dish, also try this Alfredo One Pot Pasta, this Spaghetti Squash Feta Cheese Casserole Recipe or this Fall Pasta Salad that I think you’ll enjoy, too!
Recipe Ingredients
- Ground Turkey: I used 93% ground turkey. You could also use ground beef for a more traditional Shepherd’s Pie.
- Veggies: I used red onion along with a frozen bag of carrot + cabbage and frozen corn.
- Pasta: I used a box of Banza chickpea noodles for some extra protein. Egg noodles would be amazing, too! And YES I do know Shepherd’s pie is traditionally made with potatoes and not noodles…
- Broth: This recipe uses veggie broth. You could use chicken or beef as well. Use what you have on hand!
- Cheese: I used white cheddar.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Heat a large pot or Dutch oven on medium heat and spray with cooking spray. Add minced garlic and ground turkey into the pot. Dice red onion finely and toss into pot. Add frozen shredded carrots/cabbage mixture and corn.
2. Sauté until ground turkey is cooked and veggies have softened. Push the meat/vegetable mixture to the edges of the pan, making a nest shape.
3. Pour uncooked chickpea noodles into the center of the pan. Pour vegetable stock over the noodles. If needed, move the meat/vegetable mixture into the noodles/vegetable stock so all of the noodles are covered. Put the lid on the pot and let simmer for 13-18 minutes. Place on medium-low heat and allow noodles to cook. Stir once or twice if needed to avoid burning.
4. Once the noodles are al dente and most of the broth has evaporated, you’ll be left with a creamy pasta mixture. **Allow mixture to simmer until most of the broth evaporates. We do not want a half liquid pasta mixture. Add finely diced basil leaves, parsley, and shredded white cheddar cheese. Stir again. Season with salt and pepper to your liking. Enjoy!
Recipe FAQs
Leftovers of this dish hold up great for meal prep! Store it in an airtight container in the refrigerator for up to 5 days. To reheat, microwave in 30-60 second intervals until the pasta is hot.
Ensure that your pot or Dutch oven is deep enough. A traditional skillet will not work for this recipe because it isn’t deep enough. I used my OurPlace Pan and it was barely large enough to make it work.
It’s important that the broth has enough time to cook the noodles. Because we’re using chickpea noodles, they cook faster and are softer. They’re also a nod to potatoes which are used in a traditional Shepherd’s Pie recipe.
I was unaware Cottage Pie was a dish before researching Shepherd’s Pie. But there is a difference! Cottage Pie is usually made with ground beef and Shepherd’s Pie is made with lamb. Nowadays, you can find ground lamb in some grocery stores, but beef, turkey, and chicken are more common. This dish is a spin on them both using ground turkey instead!
More Recipes You’ll Love
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Healthy Skillet Shepherd’s Pie
Equipment
- large stock pot or Dutch Oven
- Meat spatula
- Knife
- Measuring cups and spoons
- Cutting Board
Ingredients
- cooking spray
- 1 tsp minced garlic
- 1 lb 93% ground turkey
- ½ red onion
- 1 bag frozen shredded carrot + cabbage
- 1/2 cup frozen corn
- 1 box banza chickpea noodles
- 32 oz vegetable broth
- 4-5 leaves fresh basil
- 1 large handful of parsley stalks
- ¼ cup white cheddar cheese
- salt + pepper to taste
Instructions
- Heat a large pot or Dutch oven on medium heat and spray with cooking spray. Add minced garlic and ground turkey into the pot.
- Dice red onion finely and toss into pot. Add frozen shredded carrots/cabbage mixture and corn to the pot.
- Sauté until ground turkey is cooked. Push the meat/vegetable mixture to the edges of the pan, making a nest shape.
- Pour chickpea noodles into the center of the pan. Pour vegetable stock over the noodles. If needed, move the meat/vegetable mixture into the noodles/vegetable stock so all of the noodles are covered.
- Put the lid on the pot and let simmer for 10-12 minutes. Place on medium-low heat and allow noodles to cook. Stir once or twice if needed to avoid burning. Once the noodles are al dente and most of the broth has evaporated, you’ll be left with a creamy pasta mixture.
- Add finely diced basil leaves, parsley, and shredded white cheddar cheese. Stir again. Season with salt and pepper to your liking.
- Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Skillet Shepherd’s Pie Pasta calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This was PHENOMENAL. We love shepherd’s pie in my house and this did not disappoint. Less prep time, more protein — say less. I made it with ground venison because I had it on hand so it’d prob be good with a lean ground beef too! Court killed it again per usual 😉
This was so easy and so delicious and approved by my 13 year old daughter who needs to eat a quick meal before heading off to her practice! Definitely will be in my rotation! Thank you Courtney for your innovative, fresh ideas and recipes!!
This was great! With two kids in sports I’m always looking for easy, quick to prepare dinners that will give them energy for practice, and this definitely fits the bill. I used peas & carrots instead of cabbage & carrots because I had a bag in the freezer, and it turned out great!
This recipe was so easy and good!! I used egg noodles because that’s what I had in my pantry, and it tasted great. Perfect weeknight meal!
This was one of the most comforting meals I’ve had in a while. So filling, hearty, and delicious. Will be making again
This recipe is perfect for winter – a mix between actual shepherd’s pie and a soup!