Description
This Healthy Shepherd’s Pie recipe features a nutritious twist on a classic comfort food by using ground turkey and a cauliflower-potato mash topping. It offers a flavorful, wholesome meal perfect for family dinners, packed with vegetables and seasoned to perfection, all baked to a golden finish.
Ingredients
Scale
Vegetable Topping
- 1 ½ cups russet potatoes, peeled and chopped
- 1 ½ cups cauliflower florets
- ½ cup grated parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup low-sodium chicken broth
Turkey Filling
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 cup diced onion
- 1 tablespoon minced garlic (about 2 garlic cloves)
- ½ cup diced carrots
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ cup low-sodium chicken stock
- 1 tablespoon tomato paste
- 1 cup peas
- 1 cup corn
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×13 casserole dish with a bit of olive oil or cooking spray to prevent sticking.
- Cook potatoes and cauliflower: Place the peeled and chopped russet potatoes along with cauliflower florets into a pot of boiling water. Boil them until they become tender and soft, approximately 10 minutes. Then drain thoroughly.
- Prepare filling: While the vegetables cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground turkey and cook until browned. Stir in diced onions, minced garlic, and diced carrots, cooking until softened. Season with salt, black pepper, dried rosemary, and dried thyme. Pour in the low-sodium chicken stock and add the tomato paste, stirring to combine well. Finally, fold in peas and corn, cooking for a few more minutes until heated through.
- Make topping: Mash the drained potatoes and cauliflower with 1 tablespoon of olive oil, garlic powder, black pepper, salt, and low-sodium chicken broth. Mix in the grated parmesan cheese until you achieve a creamy and smooth consistency.
- Assemble and bake: Spread the prepared turkey filling evenly in the greased casserole dish. Layer the mashed cauliflower and potato mixture over the top, smoothing it out. Place in the oven and bake for 30 minutes or until the topping is golden brown and slightly crisp on the edges.
Notes
- For a vegetarian version, substitute the ground turkey with cooked lentils or mushrooms.
- Use low-sodium broth and stock to keep the salt content in check.
- Make sure to mash the cauliflower and potatoes well to achieve a creamy texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Add a sprinkle of extra parmesan on top before baking for an extra cheesy crust.
