Shepard’s Pie Stew

I am SO glad that I made this!  It has been so cold this week and I just wanted something full of yummy veggies and broth.  I stumbled on this recipe in my current favorite book, Skinny Taste One and Done by Gina Homolka.  It took me about 30 minutes to make once all the chopping was done.

My daughter loved watching me prepare this dish for the family.  She was giggling (first time!) on her own.  I don’t know what it was that was making her laugh, but it was a delightful way to prepare dinner!

I ended up following the recipe except I used potatoes (instead of Gnocchi) and I used dried herbs I had on hand.  I know that lots of folks like to use fresh herbs, but honestly, I prefer growing them at home (save some money) and if I don’t have fresh, dried is just as good to me.

My husband liked this meal a lot and he agreed that it really hit the spot – which is feedback I’ll always appreciate!  🙂 Also, I was able to make this all in one large pot, so I appreciated the ease of putting this dish together.

Hope you enjoy!  Let me know what you think!


  • 1/2 Tbsp Olive Oil
  • 1 cup Chopped onion
  • 2 carrots, finely chopped
  • 2 garlic cloves, minced
  • 1.5 lbs 93% lean ground turkey
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup mushrooms
  • 2 Tbsp all-purpose flour, wheat or gluten-free
  • 2 tsp tomato paste
  • 5 cups reduced-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 lbs fresh or frozen potato gnoccho, gluten-free
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen green peas


  1. In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onion, carrots, and celery and cook, stirring, until beginning to soften, 4 to 5 minutes.
  2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add the Turkey, salt and pepper and brown the meat, using a wooden spoon to break it into small pieces as it cooks, about 3 minutes.
  4. Add the mushrooms and cook, stirring, until softened, about 3 minutes.
  5. Sprinkle the flour over the mixture and cook, stirring, for 1 minute to cook the flour.
  6. Add the tomato paste, chicken broth, Worcestershire, rosemary, and thyme, and stir well.  Bring to a boil. Reduce the heat to medium, cover, and simmer until the flavors meld, 10 to 12 minutes.
  7. Stir in the Gnocchi, corn, and peas.  Increase the heat to high and cook, uncovered, according to the gnocchi package directions, 3 to 4 minutes. Divide among 6 bowls and serve.

You can use lamb or beef instead of turkey, if you like, and diced potatoes can be substituted for gnocchi.

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