Low Carb Shepherds Pie w/cauliflower
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 201.2
- Total Fat: 7.8 g
- Cholesterol: 75.8 mg
- Sodium: 675.1 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.6 g
- Protein: 22.0 g
View full nutritional breakdown of Low Carb Shepherds Pie w/cauliflower calories by ingredient
Introduction
Cauliflower "Mashed Potatoes" (used recipe submitted by Terryn3), substituting plain Greek yogurt for sour cream Cauliflower "Mashed Potatoes" (used recipe submitted by Terryn3), substituting plain Greek yogurt for sour creamNumber of Servings: 6
Ingredients
1/8 tsp table salt, or to taste
2 tsp olive oil
1 ¼ pound uncooked ground turkey breast
3 Tbsp whole wheat flour
1 Tbsp rosemary, 1 tsp dried
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cups canned chicken broth, or beef broth
For Mashed cauliflower
1 head cauliflower
1/4 cup(s) Dannon plain Greek yogurt
Neufchatel cheese 2 oz
garlic powder
onion powder
Tips
be sure to drain cauliflower thorougly
Directions
Preheat oven to 400ºF.
Steam cauliflower florets. I mashed the cauliflower by putting it all in a blender but you can also transfer to a large bowl and add garlic powder, onion powder, yogurt and cream cheese, season with salt and pepper to taste. set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bag frozen vegetables , bring to a simmer; simmer until mixture thickens, about 3-5 minutes.
Transfer turkey mixture to pie plate or cake pan. Spread mashed cauliflower over top. Bake until cauliflower is golden, about 30 minutes. Slice into 8 pieces and serve.
Serving Size: cut into six even pieces
Number of Servings: 6
Recipe submitted by SparkPeople user CAROLFERN.
Steam cauliflower florets. I mashed the cauliflower by putting it all in a blender but you can also transfer to a large bowl and add garlic powder, onion powder, yogurt and cream cheese, season with salt and pepper to taste. set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bag frozen vegetables , bring to a simmer; simmer until mixture thickens, about 3-5 minutes.
Transfer turkey mixture to pie plate or cake pan. Spread mashed cauliflower over top. Bake until cauliflower is golden, about 30 minutes. Slice into 8 pieces and serve.
Serving Size: cut into six even pieces
Number of Servings: 6
Recipe submitted by SparkPeople user CAROLFERN.