Shepturk Pie

Yeah, you read that right: Shepturk Pie.

I found a great recipe from Weight Watchers (you can see the original here) and tweeted my intention to try it out. One of my lovely twitter friends from New Zealand asked if it could still be called Shepherd’s Pie if there was no lamb in it. Another friend suggested Cottage Pie, which is usually what’s used for the beef version. Except my recipe didn’t call for lamb or beef, but rather ground turkey for a lower point meal. So, Jason dubbed it “Shepturk Pie”, and here’s our very slightly modified version:

Not perfect, but here it is: bubbling gravy and all!

 Prep time: 25 min
Cook time: 42 min
Servings: 6
Points Plus: 8
2 large uncooked potato(es), peeled and cut into 2-inch pieces   
1/4 cup(s) regular sour cream*  
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste   
2 tsp olive oil   
1 cup(s) (chopped) uncooked onion(s), chopped   
2 medium uncooked carrot(s), diced   
2 rib(s) (medium) uncooked celery, diced   
1-1/4 pound(s) uncooked ground turkey breast*     
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme   
1/2 tsp table salt   
1/4 tsp black pepper  
1/2 tsp minced garlic 
2 cup(s) canned chicken broth, or beef broth   
*The original recipe calls for fat-free sour cream and one pound of ground turkey. Since we didn’t have fat-free sour cream on hand and our package of turkey was a 20 oz. package we altered the recipe. Going back to original type and quantity decreases the points plus value back down to 7 per serving.
  • Preheat oven to 400ºF.
  • Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes.

    So colorful! Get creative and add the veggies you love. Just remember starchy ones like peas and corn can add points.


  • Add turkey and all of the seasoning. Measurements above will give you and idea, but I actually never measure my seasoning and herbs. Also, it’s worth noting that the original recipe has you add seasoning after the meat is fully cooked. I never do that. I want my meat to have as much flavor as possible and always add my seasonings when it’s cooking.

    The meat is still raw since I just added it, but look how pretty the fresh rosemary is!

  • Cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, & stir to coat. This is an important step for making sure your gravy thickens. If you add the flour and broth at the same time, it won’t thicken as well. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

    Your mixture shouldn't be swimming in broth, but should have plenty of moisture.

  • Transfer turkey mixture to a 9-inch, deep-dish pie plate.

    We used a nice, deep round dish as ours wouldn't fit in a pie plate.

  • Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top.

    We kept our potatoes a little clumpy. It added a nice rustic texture.

  • Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
 We definitely decided to add this recipe to our list of favorite, go-to dishes. With just the two of us at home as well as our relatively high daily points targets, we each had two servings (15 points plus total) and shared the rest with my brother. This would also be a great meal to package away for a quick lunch as leftovers. Even though we each added a little salt and pepper to our plates to taste this had lots of great flavor!
If you try this one out, let us know what you think!

5 Comments (+add yours?)

  1. Elizabeth McLatchy
    Mar 01, 2012 @ 20:13:20

    Mmmmmmm! I think I’ll have to try that sometime. Of course, mine would include mushrooms, they’re my happy thought to help me fly… No, not that kind of mushroom.


  2. Chris @ oven cooking
    Mar 02, 2012 @ 04:10:02

    The humble British pie comes in all sorts of shapes and guises, from plump to thinner variations, savoury or sweet recipes, flaky pies and short crust pastry pie deviations. They are wonderful and easy to make foods that flatter the taste buds and ease the hunger pangs. It is no wonder that the pie remains a staple element of the British diet that features regularly at any point throughout the seasons of each year.


  3. Zwingli
    Mar 06, 2012 @ 21:55:10

    Ummmm, I love shepherd’s pie! This looks great! Granted, I tend to stay away from ground turkey (entirely to healthy), but this is really tempting me!



  4. Trackback: Progress is Progress « The Chubby Couple

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