• Bethany Thompson

Shepherd’s Pie Featuring Ground Turkey and Cauliflower Mash


I am soooo excited about this recipe - it’s the perfect dish for the fall! This was officially the first time ever JT ate a dish I made using cauliflower mash. He is usually very picky and can still taste hints of cauliflower but this time he said ALL the cauliflower flavor was hidden –mission accomplished! Our 15-year-old son also loved this and has already asked me to make it again. Shepherd's Pie tends to thicken overnight so it is best served the next day.

Please note this recipe makes a very full 9x13 pan (which lasted only 2 ½ days in my house) but it could easily be cut in half to make a smaller portion.

Ingredients

30+ Ounces of Cauliflower Mash

2 lbs Ground Turkey

1 Large Onion

1 Cup Carrots (peeled and diced)

1- 6 oz. Can Tomato Paste (garlic flavor is great here)

½ Cup Worcestershire Sauce

1 ½ Cup Chicken Broth

1 tsp Salt

½ tsp Pepper

½ tsp Thyme

½ tsp Paprika

1-12 Oz Package Frozen Peas and Corn (or mixed veggies)

1 Cup Reduced Fat Cheddar Cheese

Directions

  1. Prepare cauliflower mash and set aside. The cauliflower mash may be homemade or frozen you just want to aim for 30+ ounces for this recipe. If you would like to try my homemade version see my recipe you can find it on my blog. I recommend using the biggest head of cauliflower you can find. If you choose to go the frozen route I would buy enough to have around 30 ounces (at least two packages). I would use a garlic or cheese flavor if you can find it!

  2. Preheat oven to 375 degrees. Lightly spray a 9x13 glass pan with cooking spray and set aside.

  3. Dice one large onion and measure 1 cup of carrots (either canned or peeled and sliced).

  4. Heat olive oil and in a large skillet over medium heat and add the onion and carrot. Sauté about 10 minutes until vegetables are tender.

  5. Stir in ground turkey and cook until meat is no longer pink – drain if needed.

  6. Add tomato paste, Worcestershire sauce, chicken broth, salt, pepper, thyme and Paprika. Mix well and cook over medium heat an additional 10-15 minutes until mixture thickens up.

  7. Prepare frozen peas and corn as directed and add to the meat and vegetable mixture. Stir until evenly combined (no additional cook time needed after this step.

  8. Transfer the meat and veggies into the 9x13 glass pan and spread the cauliflower mash over the top. Sprinkle with cheese and bake for approximately 40 minutes or until the cauliflower mash edges brown and the juice begins to bubble around the edges.

  9. Let cool for 20 minutes before serving but this is best served the next day when it has had time to thicken up. ENJOY!

  1. Let cool for 20 minutes before serving but this is best served the next day when it has had time to thicken up. ENJOY!


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.