Ground Turkey & Cauliflower Shepherd’s Pie

I have never been a fan of Shepherd’s Pie. My mother never made this dish when I was growing up and either I never learned to like it or it just doesn’t react positively with my taste buds. Jay on the other hand, loves this stuff. I made a traditional Shepherd’s Pie a couple years ago and sure enough…I didn’t like it. In an attempt to start eating healthier I made a ground turkey and yam Shepherds Pie recipe and to my surprise it was delicious. Potatoes, sweet potatoes & yams contain high levels of potassium and  so I decided to substitute the yams for mashed cauliflower. Cauliflower isn’t at the top of my favourite vegetable list but I was quite surprised at how tasty this dish actually was! Enjoy

Mashed Cauliflower Ingredients

1 head of cauliflower

1/4 cup of cheddar cheese

2 TBSP butter (unsalted)

1/4 cup of low sodium chicken broth

1 medium onion – diced

Pepper to taste

Turkey Filling Ingredients

1 lb lean ground turkey

1 tsp olive oil

1 medium onion – diced

1 celery stalk – chopped

1 parsnip – diced

2 carrots – diced

2 cloves garlic – diced ( I use a garlic press)

8 oz mushrooms – diced

1/4 cup frozen peas

1/4 cup frozen corn

1 cup low-sodium chicken broth

2 tsp low sodium, organic tomato paste

1 tsp Worcestershire sauce

1 tsp freshly chopped rosemary

Steam cauliflower until cooked and soft. Mash with cheddar cheese, butter, chicken broth & onion.

Preheat oven to 400°F.

In a large saute pan brown turkey; season with pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, carrot and pepper to taste; cook approximately 10 – 15 minutes, until celery is soft.

Add garlic and mushrooms; sauté another 3 – 4 minutes. Add frozen corn & peas, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 7 – 10 minutes.

Spread the meat & vegetable mixture over the bottom of a 9 X 13″ pan and top with the cauliflower mixture. Cook for 45 min or until cauliflower starts to brown slightly. Remove from oven and allow to sit & cool before serving (7 – 10 min).

This can be made ahead of time and stored in the fridge or freezer.

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