Classic Shepherd’s Pie
Add cauliflower for a contemporary twist
Serving Size
1 plate
Servings
4
Prep Time
12-16 min
Cook Time
30 min
Ingredients
Drizzle of
olive oil
1/2 medium
white onion, chopped
10 oz
ground extra lean turkey
4
carrots, coarsely grated
1 cup
fresh or frozen peas
1 medium
cauliflower head
1 tsp
olive oil
2
garlic cloves, chopped
1/2 cup
non-fat Greek yogurt
2 Tbsp
water, skim, or non-dairy milk
Snipped chives,
for garnish
Directions
- Preheat oven to 400 degrees.
- Drizzle olive oil in a large skillet and sauté onions on medium-low heat until translucent. Add turkey, carrots, and peas and cook until meat is no longer pink, approximately 6-10 minutes. Season with black pepper and desired spices.
- Trim and chop cauliflower into florets. Steam for 6 minutes in a covered saucepan with 2 cups boiling water. Transfer to a food processor with olive oil, garlic, Greek yogurt, and water or milk, and blend until creamy.
- Transfer ground turkey mixture to a 9” glass pie dish and cover with mashed cauliflower. Bake for 25 minutes at 400 degrees, and broil on low for 5 minutes (or until topping is lightly browned). Garnish with chives and serve.
- Handy Hint: Before baking, create a wavy design with a fork for authentic-looking cottage pie.
Nutrition Information
| Sodium | 256.6 mg |
| Saturated fat | 0.9 g |
| Protein | 26.1 g |
| Polyunsaturated fat | 0.4 g |
| Monounsaturated fat | 0.9 g |
| Fiber | 8.8 g |
| Fat | 3.9 g |
| Cholesterol | 40.6 mg |
| Carbs | 27.1 g |
| Calories | 241 |
Jackie Gentilesco