Shepherd’s Pie

I was so excited to try this dish, I forgot to take a picture!

(based on the recipe found here)

  • 2 heads cauliflower (cut into florets) – I used 2 bags frozen cauliflower
  • 4 cloves garlic
  • Olive Oil
  • 1/4 cup non fat Greek yogurt
  • 1/4 cup fresh Parmesan
  • 1 onion (diced)
  • 1 carrot (diced)
  • 1 stalk celery (diced)
  • 1 pound 98% lean ground turkey
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 1 1/2 cup chicken stock
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons thyme (chopped)
  • 1 teaspoon rosemary

Roast garlic in oven (peel, drizzle with olive oil, then salt & pepper, 350 for 25 min).  While this is roasting, cook the cauliflower until it’s tender.  Drain cauliflower, add garlic, yogurt, Parmesan, salt & pepper, and puree in a food processor or with immersion blender).  Set aside.

In a medium cast iron skillet drizzle olive oil and saute onions, celery, and carrots. (If you don’t have one, cook the turkey mixture in any skillet, then transfer to a casserole dish for baking).  Cook until translucent.  Add turkey and cook thoroughly.  Add tomato paste and stir until it’s mixed in.  Sprinkle flour over meat, toss to coat.  Slowly add a little of the chicken broth, cooking and stirring to avoid lumps.  As it thickens, stir in the rest of the broth, the Worcestershire, thyme, and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.  Season with salt & pepper.  Top with pureed cauliflower (or transfer to casserole dish and top with cauliflower), and put under broiler for a few minutes until golden and crispy, about 5 minutes.

Notes:  Next time I’ll use beef stock and instead of rosemary and thyme, I’ll use some Mexican or possibly Italian seasoning.  The amazing thing?  I felt like I was eating real mashed potatoes on top!

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