Healthy Skillet Shepherd's Pie

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!

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Pasta, potatoes...both are delicious!

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 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 you probably won't have to worry about packaging up leftovers...because there will be none left! 😉

Grab these ingredients for your Healthy Skillet Shepherd's Pie

Cooking Spray: To keep all our ingredients from sticking and burning.

Garlic: A little bit of minced garlic will add a world of flavor!

Ground Turkey: I used 93% ground turkey. You could also use ground beef for a more traditional Shepherd's Pie.

Onion: I used a red one. 

Frozen Veggies: I used 1 bag of frozen shredded carrot + cabbage and frozen corn. Fresh corn works too!

Pasta: I used a box of Banza chickpea noodles for some extra protein. Egg noodles would be amazing, too!

Broth: This recipe uses veggie broth. You could use chicken or beef as well. Use what you got!

Basil: I'll always recommend using the fresh stuff if possible. But you can use dried basil if that's more convenient.

Parsley: You'll need 1 large handful of parsley stalks.

Cheese: I used white cheddar.

Salt and Pepper: To taste.

Kitchen equipment & tools needed

To make this Healthy Shepherd's Pie Skillet, you'll need a large stock pot or Dutch Oven, meat spatula, knife, measuring cups and spoons, and a cutting board.

How to make a skillet shepherd's pie

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. 
2. Dice red onion finely and toss into pot. Add frozen shredded carrots/cabbage mixture and corn.
3. Sauté until ground turkey is cooked. Push the meat/vegetable mixture to the edges of the pan, making a nest shape. 
4. 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.
5. 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. 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.
6. Add finely diced basil leaves, parsley, and shredded white cheddar cheese. Stir again. Season with salt and pepper to your liking. 
7. Enjoy!

Frequently asked questions

How do I store this shepherd's pie skillet?
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.

Any tips for success?
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.

Anything I should watch out for?
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.

Can I freeze this recipe?
I haven’t tried to freeze it, frankly because I ate it so dang quickly, but I’d recommend freezing it in small zip-top bags. To thaw, place in warm water or allow to defrost before reheating. Use your hands to gently break up the noodles from each other and reheat in the microwave.

How can I make this a vegetarian recipe?
Substitute the ground turkey for a 50/50 blend of black beans and chickpeas. You can also add additional shredded carrots/mushrooms.

What's the difference between Shepherd's Pie and Cottage Pie?
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.

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Healthy Skillet Shepherd's Pie Recipe

5 from 4 votes

Prep20 mins

Cook10 mins

Total30 mins

Servings6

1x2x3x

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!

Author: Courtney Paige

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
• ½ 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!

Notes

Store your Healthy Skillet Shepherd's Pie 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.

You can turn this into a vegetarian recipe by substituting the ground turkey for a 50/50 blend of black beans and chickpeas. You can also add additional shredded carrots/mushrooms.

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, something that you think it might need, or just say hi!

Looking for this in MyFitnessPal?

If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Summer Garden Vegetable Pasta

1 serving: 28 grams Carbs | 9 gram Fat | 25 grams Protein

**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.

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