Shepherds Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.8
  • Total Fat: 8.8 g
  • Cholesterol: 81.2 mg
  • Sodium: 424.7 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 8.8 g
  • Protein: 29.7 g

View full nutritional breakdown of Shepherds Pie calories by ingredient
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Delish and less sinful version of a comfort food staple.
The mashed potatoes are actually cauliflower!
Delish and less sinful version of a comfort food staple.
The mashed potatoes are actually cauliflower!

Number of Servings: 4


    1 lb lean TURKEY
    1 large head CAULIFLOWER
    1 32 OZ container Low sodium, fat free CHICKEN broth
    1 16 0Z package frozen PEAS and CARROTS

    To taste*:
    Garlic powder--at least 2 tsp
    Dehydrated minced onion--at least 1 TSB
    Bay leaves--at least 3

    Thickener for broth. I use a wheat and gluten free baking mix, but use whatever thickening agent you prefer: flour, Wondra, cornstarch

    Small baking pan: 9x9 is perfect


Will need food processor to make the mashed "potatoes"


First: Simmer the chicken broth with seasonings while you prepare the rest of the ingredients.

Second: Make the "Mashed Potatoes"
Steam cauliflower: chop it up and steam it in the microwave until it's tender.
Transfer to food processor, add salt and pepper to taste, and run until the Cauliflower begins to take on a mashed potato consistency. (It will be grainy at first but it will smooth out. *You may want to process in 2 or 3 small batches to ensure that there are no chunks.) Set aside.

Next: Brown turkey in skillet add half bag of 16 oz frozen peas and carrots, remove from heat.

Thicken broth--whatever thickener you chose and pour it into the skillet containing the turkey and peas and carrots mix well and pour into 9 x 9 baking dish.
Top with cauliflower and place into 425 degree oven for fifteen minutes to heat everything through thoroughly and brown the the cauliflower. It can go longer than fifteen minutes if the top's not browning

Serving Size: makes 4 to 6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIBRISGAL.

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