Turkey Shepherd's Pie with Cauliflower Mash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 TBSP olive oil1 lb lean (93/7) ground turkey 1 cup yellow or white onions, grated1 cup carrots, peeled and grated2 sprigs fresh thyme, chopped2 medium or 1 large garlic cloves1 TBSP flour 3.5 ounces red wineFew dashes Worcestershire sauce1 cup frozen peas2 cups low sodium or homemade chicken stock1 head cauliflower, steamed, boiled, cooking/steaming water reserved1 TBSP butter˝ cup 2% milkParmesan cheese, gratedFresh ground white pepperSalt
Preheat oven to 400°F
In a large frying pan, heat the oil over medium heat. Add the turkey and season with salt and pepper. Sauté until well browned. With a slotted spoon, remove the meat from the pan and place in a colander to allow any excess fat to drain.
Add onions and carrots, thyme and garlic to the pan (with a dab of oil if needed). Cook until soft and lightly browned. Add the turkey and tomato paste and sprinkle the mixture with the flour. Cook, stirring constantly, for 2-3 minutes to cook the flour.
Add the red wine and Worcestershire sauce and simmer until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil. Lower heat to a simmer and cook for an additional 30 minutes. The mixture should be thick and glossy. Let cool.
Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Place cooked cauliflower in the work bowl of a food processor and process until creamy and smooth, adding the milk and butter mixture as the cauliflower processes. Add reserved steaming or boiling water if the mixture is too tight. Season with salt and pepper to taste.
Put the turkey micture into a large baking dish, then top with the creamed cauliflower. Use a fork to rough up the top and sprinkle with parmesan cheese.
Bake for 30 minutes or until bubbling and golden brown in color.
Serving Size: Makes 5 6-oz servings
In a large frying pan, heat the oil over medium heat. Add the turkey and season with salt and pepper. Sauté until well browned. With a slotted spoon, remove the meat from the pan and place in a colander to allow any excess fat to drain.
Add onions and carrots, thyme and garlic to the pan (with a dab of oil if needed). Cook until soft and lightly browned. Add the turkey and tomato paste and sprinkle the mixture with the flour. Cook, stirring constantly, for 2-3 minutes to cook the flour.
Add the red wine and Worcestershire sauce and simmer until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil. Lower heat to a simmer and cook for an additional 30 minutes. The mixture should be thick and glossy. Let cool.
Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Place cooked cauliflower in the work bowl of a food processor and process until creamy and smooth, adding the milk and butter mixture as the cauliflower processes. Add reserved steaming or boiling water if the mixture is too tight. Season with salt and pepper to taste.
Put the turkey micture into a large baking dish, then top with the creamed cauliflower. Use a fork to rough up the top and sprinkle with parmesan cheese.
Bake for 30 minutes or until bubbling and golden brown in color.
Serving Size: Makes 5 6-oz servings
Nutritional Info Amount Per Serving
- Calories: 326.6
- Total Fat: 15.2 g
- Cholesterol: 79.1 mg
- Sodium: 1,055.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 6.0 g
- Protein: 28.4 g
Member Reviews