Turkey Shepherd’s Pie with Cauliflower Mash
This recipe is
easy but it takes some time, so make it the night before and refrigerate for an easy pop-in-the-oven dish the next evening.
- 2 Tbsp olive oil
- 1 pkg ground turkey breast (1.25 lbs pkg)
- ½ each of chopped red and green bell pepper
- 1 medium onion – chopped
- 1 tsp fresh black pepper
- 2 tsp salt
- 2 tsp Mrs Dash salt free garlic and herb seasoning
- 1 Tsp garlic powder
- 2 Tbsp GF Worcestershire sauce (Lea and Perrins)
- 1 cup carrots – large dice – about 3 whole carrots
- 1 stalk celery chopped
- 1 medium head of cauliflower cut into small floweret’s
- 3 medium russet potatoes, peeled and cubed into 1” pieces
- 1 Tbsp butter
- 1 Tbsp gluten free all purpose flour
- 1 ½ cups organic low salt chicken broth
- ½ cup frozen peas
- ½ cup frozen corn
- 4 Tbsp butter – softened
- 1/3 cup skim milk
- ¼ cup grated Parmesan cheese
Preheat oven to 350 degrees
In a large skillet heat the olive oil and add the onions, peppers, and turkey breast. Break-up the turkey and brown while adding pepper, salt, Mrs. Dash, garlic powder, and Worcestershire sauce. When turkey is no longer pink, add the carrots and celery. Toss to combine and reduce heat to love and cover to cook the carrots – about 8-10 minutes.
Meanwhile, put the cauliflower and diced potatoes in a steamer pan with 1 ½ inches of water in the bottom. Cover and steam until soft and mash-consistency.
While the cauliflower and potatoes are steaming, you’ll start the sauce for the pie. In the sauté pan, remove the cover and increase heat to medium. Push the turkey mixture to the side and add 1 Tbsp butter and 1 Tbsp gluten free all purpose flour stirring to combine and gradually mixing with the turkey. Stir for 30 seconds and add 1 ½ cup chicken broth. Continue to cook over medium heat, stirring occasionally until thickened 2-3 minutes. Add the corn and peas and toss to combine. Taste for seasoning adding a little more salt and pepper as needed. Reduce heat to the lowest simmer.
When the cauliflower and potatoes are ready, drain and return to pan. Season with salt and pepper and toss. Add 4 Tbsp butter and 1/3 cup skim milk and mash with hand masher. Add ¼ cup grated Parmesan cheese and combine to finish.
Pour the turkey mixture into a 13×9 casserole dish and top with the cauliflower/potato mash spreading it to cover the turkey completely. Lightly dust the top with Parmesan cheese and bake in 350 degree oven for 30 minutes or until brown and bubbly. I put mine under the broiler for 2-3 minutes to get toasty brown. Let sit for 15 minutes before serving to set.
