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Spinach and Mushroom Shepard’s Pie

recipes Mar 15, 2020
I'm Kylee Arnold, your personal nutrition coach, accountability partner and motivator. I'ma busy mom that lives in South Louisiana, so I get the struggles of restricted time and endless temptations when trying to reach your fat loss goals. I had tried many diets and approaches to achieve my goal body, but always wondered, was this what I needed? Was this the best way for me? And how can I make this fit into my day-to-day life! If you have these same questions and want to know if working 1:1 with a coach would be a good fit, schedule a free discovery call today!


Here’s a secret. I usually don’t like to write recipes because I usually have what’s on hand and y dishes are mrarely made the same way twice. That being said if you don’t have all of these ingredients don’t fret! I bet you have something on hand that can easily replace this, not sure? Just message me and I’ll help ya out.


Okay on to the recipe. So Shepard’s pie is one of my fav comfort meals. It’s typically made with ground beef and a veggie mixture such as corn, peas and carrots. But I didn’t have any of those things so I worked with what I did have. Not sure if it’s even still considered a Shepard’s Pie but I’m going with it ;).

Servings 6
Calories 216
Fat 9
Carbs 22
Protein 26


16 ounces 94% lean ground turkey
340 grams cauliflower
1 small container mushrooms
2 cups spinach
170 grams 0% fat Greek yogurt
2 ounces Italian cheese blend
100 grams onion
3 cloves garlic
16 ounces raw red potato 


Heat oven to 350 degrees. Put potatoes in pot with hot water, cover and bring to a boil on the stove, after about 10 minutes add the cauliflower, let boil until both can be easily pierced with a fork. Meanwhile, for the onion, garlic and mushroom, either chop by hand or put in a food processor and pulse. Spray a skillet with non stick cooking spray, place over medium-high heat and add the onion, garlic and mushrooms. Sauté a few minutes until soft. Add the ground turkey and break apart in the skillet moving around until fully browned. Add salt, pepper and Italian seasoning. Once cooked add the spinach until wilted. Remove from heat and add seasoning if needed. Once the cauliflower and potatoes are finished, drain the water. Add the greek yogurt, salt, pepper and garlic powder then use a hand mixer to mash together. Finish seasoning according to taste. Spray a pan with non-stick cooking spray and evenly spread the ground meat mixture on the bottom and the potato and cauliflower mixture at the top. Sprinkle with cheese and bake for about 20-30 minutes until cheese is melted and slightly brown.