Traditional shepherd’s pie is made with ground beef and white potato topping. This version includes turkey and a delicious cauliflower rice topping filled with nutrients.
1 tsp (5 mL) vegetable oil
2 tsp (6 g) minced garlic
1 1/2 cups (225 g) diced onion
1 1/2 cups (225 g) diced carrots
2 cups (300 g) diced mushrooms
1 lb (450 g) ground turkey
2 tbsp (16 mL) all purpose flour
1 1/2 cup (375 mL) tomato pasta sauce
1/3 cup (80 mL) low sodium chicken stock
1 tsp (3 g) dried basil
1 cup (150 g) frozen peas
2 1/4 cups (338 g) frozen cauliflower rice
1 tbsp (15 mL) olive oil
1/3 cup (42 g) grated parmesan cheese
1/8 tsp (0.31 g) salt
1/8 tsp (0.31 g) pepper
- Preheat oven to broil.
- In a large skillet, heat 2 tsp (10 mL) vegetable oil, add garlic and onions, and sauté for 5 minutes. Add carrots and mushrooms and sauté another 5 minutes, until vegetables are tender. Add turkey and cook until no longer pink.
- Add flour and cook for 1 minute. Add tomato sauce, stock, and basil. Cover and simmer for 5 minutes, until any liquid is absorbed and slightly thickened.
- In a skillet sprayed with vegetable oil, add frozen cauliflower rice and sauté for 5 minutes. Add 1 tbsp (15 mL) olive oil, cheese, and salt and pepper. Puree in food processor until smooth. If too thick, add a little water.
- Spoon vegetable filling into a 9-inch x 9-inch baking dish, top with cauliflower mixture and broil for 2 minutes just until browned.