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Skinny Low Carb Shepherd's Pie|Craving Something Healthy

Skinny Low Carb Shepherd’s Pie

Prep Time 30 minutes
Cook Time 5 minutes
Servings 4 -6 servings
Author Craving Something Healthy


  • 1 pound parsnips peeled and cut into 1- inch pieces
  • 1 cup chicken stock plus 1 cup water
  • 1 tablespoon unsalted butter
  • 2 tablespoons low fat milk
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 pound ground turkey breast
  • 1/2 teaspoon salt
  • 1 tablespoon poultry seasoning
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1 small apple chopped (unpeeled)
  • 1 cup cooked quinoa
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar


  • Place the parsnips, chicken stock and water in a medium sauce pan, and bring to a boil. Reduce the heat to low, cover and let simmer for about 10 minutes, or until the parsnips are tender.
  • Drain the liquid off, add the butter and milk, and mash the parsnips. Taste and add extra salt if needed. Set aside.
  • Preheat the oven broiler.
  • Heat a saute pan over medium-high heat, and add the onion. Sauce for about 5 minutes until lightly golden.
  • Add the ground turkey, and break up the pieces. Cook until turkey is lightly browned.
  • Reduce the heat to low, and add the salt, poultry seasoning, pecans, cranberries, apple, and quinoa and stir well to combine.
  • Add the maple syrup and balsamic vinegar, stir, and cover the turkey mixture. Let simmer for about 5 minutes or until the apple pieces are tender.
  • Transfer the turkey mixture to a casserole dish, or 8 x 10 baking dish.
  • Spoon the mashed parsnips over the turkey and smooth them out, so they cover the entire pan.
  • Place the baking dish under the broiler for about 4-5 minutes, or until the parsnips start to get slightly browned.
  • Serve immediately