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.
- 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!
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!
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Healthy Skillet Shepherd's Pie
- large stock pot or Dutch Oven
- Meat spatula
- Measuring cups and spoons
- Cutting Board
- 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
- 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.
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