Muffin Pan Shepherd’s Pie

Although Shepherd’s pie is traditionally made with lamb, this lower calorie recipe puts a fun and healthy twist on this delicious classic.



  • 20 ounces frozen shredded hash brown potatoes, thawed (2.5 cups)
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 teaspoon ground thyme
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp. white whole wheat flour
  • 2 tablespoon Worcestershire sauce
  • 3/4 cup low sodium beef broth
  • 1 (10 ounce) package frozen peas and carrots
  • salt and pepper to taste


  1. Place the oven rack in the middle of the oven and pre-heat to 425.
  2. Spray a 12-cup muffin pan with cooking spray; set aside.
  3. Divide the shredded potatoes evenly amongst the muffin wells and then press each one into the bottom and up the sides of the pan. Pack the potatoes in tightly.
  4. Bake the potatoes for 20 – 25 minutes or until they are golden brown and pulling away from the sides of the pan.
  5. Set aside and lower the oven temperature to 350.
  6. Heat olive oil in large non-stick pan over a medium heat and add in turkey, salt, pepper, and ground thyme.
  7. Cook, breaking up the turkey into small crumbles, for about 5 minutes or until the turkey is lightly browned.
  8. Add in onions and garlic and cook another 5 minutes until veggies are translucent. Sprinkle in flour and mix well.
  9. Add Worcestershire sauce and chicken broth and bring everything to a simmer. Once the mixture has thickened up add in the peas and carrots and cook until heated through.
  10. Shut off the heat and scoop the turkey filling into each muffin cup.
  11. Put back into the oven for 10 minutes.

Serves 12 – Serving Size 1 muffin – Nutrition Per Serving

Calories: 82, Fat: 2.6 g, Carbohydrate: 8.9 g, Fibre: 0.4 g, Sugar: 1 g, Protein: 6 g