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Enjoy this classic comfort food, made healthier with a few twists — like using ground turkey instead of beef.

This lighter version of an old standby is sure to become everyone’s favorite. But you might not want to count on having leftovers.


Serves 6 

  • 2 potatoes, large with skin, diced 
  • ½ cup milk, skim 
  • ½ pound ground turkey, 85% lean 
  • 2 tablespoons flour 
  • 1 package frozen mixed vegetables (10 ounces) 
  • 1 can vegetable stock, low sodium (14.5 ounces)
  • Shredded cheese (optional)


  1. Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer for about 15 minutes. 
  2. Drain potatoes and mash. Stir in milk and set aside. 
  3. Preheat oven to 375°. 
  4. Brown turkey in a skillet. Stir in flour and cook for 1 minute, stirring constantly. 
  5. Add vegetables and broth. Bring to a slow boil. 
  6. Spoon vegetable-and-meat mixture into an 8-inch square baking dish. Spread potatoes over mixture and bake for 25 minutes.
  7. If desired, garnish with shredded cheese before serving. 

Nutrition information per serving: 208 calories, 5g fat, 28g cholesterol, 72mg sodium, 31g carbohydrates, 11g protein

Adapted from

Next steps: 

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