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There's no joking around here. This is comfort food at it's absolute finest, yo.  SHEPHERD'S PIE! But, you guys.  It's not the traditional Shepherd's Pie.  Because do I really ever do anything traditional?  Okay, once

Total time

45 minutes




  • 6 medium Yukon gold potatoes (diced)
  • 5 tbsp canola oil (divided)
  • ½ yellow onion (diced)
  • 8 oz turkey kielbasa (quartered)
  • 2 cloves garlic (minced)
  • 2 tbsp fresh thyme (chopped)
  • 1 large bunch kale, ribs removed (roughly chopped)
  • coarse salt and ground black pepper
  • 4 tbsp flour
  • 1½ cups low sodium chicken broth
  • 2 tbsp butter
  • ½ cup low fat milk


  1. Bring a large pot of water to a boil. Add 4 diced potatoes to the water and cook on a simmer until tender, about 10 minutes. Drain and set aside. In the meantime, heat 2 tablespoons oil in a large cast iron skillet to medium heat. Add onion and saute 2-3 minutes, until starting to soften. Add kielbasa and remaining diced potatoes and cook until potatoes start to soften and kielbasa is slightly browned, about 8-10 minutes. Reduce heat to medium-low. Add garlic and thyme and saute 30-60 seconds. Add kale and saute until wilted, about 5-7 minutes. Season to taste with salt and pepper. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin with cooking spray. Using an ice cream scoop, fill each muffin cup ¾ of the way full with kielbasa/potato/kale mixture. Place skillet back on the stove and heat to medium-high. Add remaining oil; stir in flour and cook for about 60 seconds, creating a roux, whisking the entire time. Whisk in broth, a little at a time, until a smooth sauce forms and thickens, about 3-4 minutes. Season with salt and pepper. Spoon sauce into each muffin cup. Place in the oven and cook 7-8 minutes, until bubbly. In the meantime, mash the boiled potatoes with butter and low fat milk, until smooth {I leave the skins on}. Season to taste with salt and pepper. Remove muffin tin from the oven and turn the oven to a low broil. Using the ice cream scooper, place one scoop of mashed potatoes on top of each filled muffin cup. Place under the broiler for about 2 minutes, until peaks start to brown. Remove and sprinkle with additional black pepper.
  2. View the recipe instructions at The Gourmet RD

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