Shepherd’s Pie in a Mason Jar
This healthy shepherd’s pie recipe uses all your favorite Thanksgiving foods to create a perfectly delicious Mason jar meal.
But no need to wait for Turkey Day to swing around — you can enjoy your favorite holiday flavors in a fun, creative, and delectable way all year round.
Shepherd's Pie in a Mason Jar
This healthy version of shepherd's pie uses all your favorite Thanksgiving foods to create a perfectly delicious Mason jar meal.
Ingredients
- 1 tsp. olive oil
- 12 oz. raw 93% lean ground turkey
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 4 oz. sliced mushrooms
- 2 cloves garlic, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1 Tbsp. whole-wheat flour
- ½ cup low-sodium organic vegetable broth (or beef broth)
- ½ tsp. sea salt (or Himalayan salt), divided use
- ½ tsp. ground black pepper, divided use
- ½ cup frozen peas
- Hot water
- 12 oz. Yukon gold potatoes, peeled, cut into cubes
- ½ small head of cauliflower, cut into florets
- ¼ cup reduced-fat (2%) milk, warm
- 1 Tbsp. organic grass-fed butter
Instructions
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Heat oil in large nonstick skillet over medium heat.
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Add turkey; cook, stirring frequently, for 4 to 5 minutes. Remove turkey from pan. Set aside.
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Add onion and carrot to same skillet; cook, over medium-high heat, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
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Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated.
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Add turkey and flour; cook, stirring frequently, for 2 minutes.
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Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently.
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Add peas; mix well. Evenly divide turkey mixture between 3 pint-size (16 oz.) Mason jars. Set aside.
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Preheat oven to 350° F.
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Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes.
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Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat.
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Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.)
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Evenly top meat mixture with potato mixture.
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Bake for 15 to 20 minutes, or until heated through.
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Serve immediately or cover and refrigerate for up to 4 days.
Recipe Notes
Variations:
- Chicken – Substitute ground chicken for turkey
- Mexican – Substitute 1 cup diced tomatoes and 1 cup corn kernels for carrots, thyme, and peas. Add 1 Tbsp. ground chili powder to turkey mixture. Fold ¼ cup shredded cheddar cheese into mashed potato mixture.
- Root Veggies – Substitute 1 parsnip, 1 rutabaga, and 2 cups Swiss chard for onion, carrot, and mushrooms
- Sweet Potatoes – Substitute 1½ lbs. sweet potatoes for potatoes and cauliflower
- Vegetarian – Substitute 1 lb. cooked lentils for turkey. Increase mushrooms to 8 oz.
High in Fiber, High in Protein
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
2 Green
1 Red
1 Yellow
1 tsp.
2B Mindset Plate It!
This recipe makes a great lunch.
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Photos by Kirsten Morningstar