Healthy Turkey Shepherd's Pie (Print Version)
# Ingredients:
→ Topping
01 -
3/4 cup grated parmesan
02 -
1 1/2 cups florets of cauliflower
03 -
1 1/2 cups peeled and diced russet potatoes
04 -
1 tablespoon of olive oil
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon coarse salt
07 -
1/4 teaspoon ground black pepper
08 -
1/2 cup reduced-sodium chicken broth
→ Filling
09 -
16 ounces of ground turkey
10 -
1 tablespoon of olive oil
11 -
1 cup of finely chopped onion
12 -
1 tablespoon of minced garlic (around two cloves)
13 -
1/2 teaspoon dried thyme
14 -
1/4 teaspoon kosher salt
15 -
1/2 teaspoon ground black pepper
16 -
1/2 teaspoon rosemary (dried)
17 -
1/2 cup of chicken stock with reduced salt
18 -
1 cup of diced carrots
19 -
1 tablespoon tomato paste
20 -
1 cup of peas
21 -
1 cup of corn kernels
# Instructions:
01 -
Set your oven to 350°F. Grease up a casserole dish (either 8x8 or 9x13).
02 -
Boil a huge pot of water. Toss in the cauliflower and potatoes. Let them soften in about 10 minutes.
03 -
Heat up some oil in a skillet. Brown your turkey for approximately five minutes. Stir in carrots, garlic, and onion, cooking a little longer till it all looks done.
04 -
Dump in tomato paste, rosemary, thyme, broth, peas, corn, salt, and pepper to the turkey mixture and stir everything together.
05 -
Drain the boiled cauliflower and potatoes. Combine with olive oil, garlic powder, salt, pepper, chicken broth, and parmesan in a mixer. Mash it until smooth.
06 -
Spread the filling layer over the casserole dish, then add the mashed potato layer on top. Smooth it out evenly.
07 -
Pop it in the oven for 30 minutes till the top turns golden. Pull it out, and dig in!
# Notes:
01 -
Mix in defrosted green beans for extra veggies, but drain them first.
02 -
Swap ground turkey with leftover turkey, chicken, or ground beef.
03 -
Use any broth you prefer (veggie, beef, etc.), but pick low-sodium if possible.
04 -
Yukon Gold, Russet, or pre-made mashed potatoes all work great.