Dee's Turkey Shepherd's Pie

160z lean ground turkey
1 medium raw onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
2 garlic cloves, minced
1 cup canned diced tomatoes
1 tsp hot sauce
1 tsp Worceshire sauce
3/4 cup Chicken stock
1 oz red wine
3 cups cooked cauliflower, mashed
1/2 cup yogurt
1/4 oz romano cheese
4 oz daiya mozzarella cheese shreds
4 oz So delicious coconut milk beverage

Preheat oven to 350. Saute garlic, celery and onion until softened in a large stock pot or skillet. Add mushrooms and ground turkey. Saute until meat is browned. Drain the meat and vegetables and then return to the pot. Add the chicken stock, hot sauce, worchestershire sauce and wine. Bring to a simmer and add in canned tomatoes. Simmer meat mixture while cauliflower florets are being boiled in water for approx 10 min. (I used a whole head of cauliflower). Mash cooked strained cauliflowrer and add the yogurt and coconut milk . Season as desired. Transfer meat mixture into a large casserole dish. Top with whipped Cauliflower. Sprinkle ramon cheese and cheese substitute on top. Cook for 30-45 min until juices are absorbed and cauliflower is lightly browned.

I'm allergic to cow's milk so I had to improvise with sheep's yogurt, sheep's romano cheese, coconut milk and the daiya shreds (they melt really nicely in a recipe) One could always use regular dairy instead.

Serving Size: 6-8 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user TIGGERDRH.