Shepherd’s pie with garlic mash

Prep time: 20 min | Cook time: 45 min | Makes: 6 servings

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Ingredients - Directions
Nutritional Information

Shepherd’s pie with garlic mash

Prep time: 20 min | Cook time: 45 min | Makes: 6 servings
Shepherd’s pie with garlic mash

Always a family favourite, this recipe bumps up the fibre while keeping the comfort feel of traditional shepherd’s pie. For a more intense garlic mash, use 2 heads of roasted garlic.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2013.

  • 1 lb (454 g) yellow fleshed potatoes, peeled and chopped
  • 6 cloves garlic
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 1/2 cup (125 mL) skim milk, warmed
  • 1 tsp (5 mL) canola oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 pkg (450 g) lean ground turkey
  • 1 tsp (5 mL) dried thyme leaves
  • 1/4 tsp (1 mL) fresh ground pepper
  • 2 tbsp (25 mL) all purpose flour
  • 2 cups (500 mL) sodium reduced beef broth
  • 1 tbsp (15 mL) tomato paste
  • 2 tsp (10 mL) Worcestershire sauce
  • 2 bay leaves


  1. Cover potatoes and garlic with water in a pot and bring to the boil. Cook for about 15 minutes or until potatoes are very tender. Add beans and return to the boil for 1 minute. Drain well and return to pot. Using a potato masher, add milk and mash potatoes and beans until smooth; set aside and keep warm.
  2. In a large nonstick skillet, heat oil over medium heat and cook onion, carrot and celery for about 5 minutes or until softened. Add turkey, thyme and pepper; cook, stirring for about 4 minutes or until turkey is browned.
  3. Add flour and cook, stirring until flour is absorbed. Add broth, tomato paste, Worcestershire and bay leaves; bring to a boil. Reduce heat and simmer, stirring occasionally for about 8 minutes or until thickened. Remove bay leaves and pour mixture into an 8 cup (2 L) casserole dish. Spoon potato mixture over top to cover evenly.
  4. Bake in a preheated 400 F (200 C) oven for about 20 minutes or until potatoes are lightly golden and filling is bubbling.

Posted: October 2013

per serving

  • Calories 334
  • Protein 32 g
  • Total Fat 9 g
    • Saturated Fat 3 g
    • Cholesterol 109 mg
  • Carbohydrates 31 g
    • Fibre 6 g
  • Sodium 444 mg
  • Potassium 803 mg

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Anonymous @ 10/6/2016 1:02:19 PM 
I tried this recipe and we really liked it. I whirled the kidney beans and skim milk together in the food processor before adding to the potatoes. This ensured there were no bean "skins" in with the potatoes. My husband had no idea there were beans in it until I "spilled the beans".
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