No-Roux Turkey Shepherd's Pie (Low-Carb, Flourless)
This is cozy, cold-weather comfort food — savory turkey and vegetables under a mashed-potato top, baked until golden — with one clever twist: there's not a speck of flour in it. Instead of thickening the filling with a traditional roux, I use mashed roasted acorn squash. It does the same job, keeps the dish gluten free, and adds a subtle sweetness that plays beautifully against the savory turkey. It's proof that "low-carb" and "comfort food" aren't opposites.
Ingredients
- 1/2 lb Festive brand Italian style ground turkey
- 1/2 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Butter
- 6 oz Frozen peas and carrots
- 3 oz Monterey Jack cheese, grated
- 2 oz half-and-half
- 1/2 packet Great Value roasted garlic complete potatoes (2 oz) (We'll prepare the whole packet, but only use half)
- 1 cup Chicken bone broth or stock (We'll use 2 cups to prepare the mashed potatoes, but we're only using half here)
- 1/2 Acorn squash (just the fleshy part)
- 2 oz Sour cream
Instructions
Make the filling
- Sauté ½ diced yellow onion in butter with a pinch of salt. Once the onion begins to turn translucent, add 2 cloves minced garlic and cook until fragrant.
- Add ½ lb Festive Italian-style ground turkey and cook until the turkey is cooked through and the juices run clear.If you're not using pre-seasoned turkey, add 1 tsp Italian seasoning or your preferred herbs and spices.
- Add 6 oz frozen peas and carrots and cook until softened.
- While the vegetables are cooking, add the reserved acorn squash flesh from yesterday to a blender or food processor along with 2 oz half-and-half. Blend until smooth, adding a splash of broth or water if needed to help it blend.If you don't have a blender or food processor, simply add the squash and half-and-half to a bowl and mash with a fork. It doesn't need to be perfectly smooth — a few small pieces of squash make a tasty addition to the filling.
- Once the peas and carrots have thawed and softened, stir in the mashed acorn squash and half-and-half mixture. Cook over medium-low heat until the filling thickens, about 20 minutes.
- Transfer the filling to oven-safe bowls or a pie pan.
Make the topping
- In the same pot you used for the filling, add 2 cups chicken stock or broth and bring to a boil.
- Once boiling, remove from the heat and stir in the instant mashed potatoes until fully combined.You'll only need half of the prepared mashed potatoes for this recipe, so set the remaining half aside for another use.
Assemble and finish
- Divide half of the prepared mashed potatoes evenly between the two bowls and spread into an even layer.If using a pie pan, spread half of the prepared mashed potatoes over the filling.
- Top each bowl with 1½ oz grated Colby Jack cheese. Place under the broiler and watch closely. Remove when the cheese is bubbly, blistered, and browned.If using a pie pan, top with 3 oz Colby Jack and bake at 400°F until the cheese is bubbly and browned.
Video
Notes
This casserole is part of my free 3-day low-carb meal plan — three full days of meals for two adults, under $30, with the full shopping list and four more recipes. Want low-carb recipes like this in your inbox? Subscribe here.