turkey shepherd’s pie

Serves: 4 - 6 Prep: 10 minutes Cook: 60 minutes

IMG-1235.JPG
IMG-1236.JPG

ingredients

  • 3 tbsp tomato paste

  • 2 ½ cups mushroom or vegetable broth

  • ½ cup red wine (optional - can sub for broth)

  • 2 tbsp Worcestershire sauce 

  • 2 bay leaves

  • 2 tbsp all purpose flour

  • ½ large head cauliflower (about 4-5 cups), chopped into florets

  • 1 tbsp melted butter

  • Chopped fresh parsley or thyme to garnish (optional)

  • 2 tbsp avocado oil

  • 1 lb ground turkey thigh

  • 1 small onion, chopped

  • 2 medium carrots, chopped

  • 2 garlic cloves, minced

  • ¼ cup frozen peas

  • ¼ cup frozen corn

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • ½ tsp poultry seasoning

make it

  1. Heat a large dutch oven over medium high heat. Add the avocado oil, followed by the ground turkey. Use a spoon to break the turkey up into small pieces, season with sea salt, black pepper and poultry seasoning. Continue mixing the turkey every few minutes to ensure it fully cooks.

  2. While the turkey is cooking, prepare the cauliflower. Add the cauliflower florets to a veggie steamer or pot with a few inches of water; cover the pot and bring the water to a boil. Cook or steam the cauliflower for about 15-20 minutes, until tender. Drain the cauliflower and set aside.

  3. Once the turkey is cooked and no pink remains (about 8-10 minutes) add the onions, carrots, and garlic; turn the heat down to medium. Use a spoon to combine the veggies and the ground turkey. Continue cooking until the veggies begin to soften and the onions and garlic become fragrant, about five minutes. 

  4. When the veggies have begun to soften, add the tomato paste, 2 cups of broth, red wine, Worcestershire sauce, and bay leaves. Use a spoon to stir and scrape the bottom of the pan to remove any of the browned bits on the bottom of the pan and break up the tomato paste. Turn the heat up to medium high and bring the broth to a simmer. 

  5. Once boiling, turn the heat down to medium low, cover the pot and let simmer for 20 minutes, stirring about half way through.

  6. While the veggies are cooking, add the cauliflower florets back to the steaming pot or into a bowl with the butter. Use an immersion blender or potato masher to puree/mash the cauliflower until smooth and no lumps remain. Season with a pinch of sea salt to taste and set aside. 

  7. Preheat your oven to 400F.

  8. Add the flour and remaining ½ cup of broth to a mason jar or container and shake well until the flour has dissolved. The consistency should be the same as a cream sauce. Pour the slurry into the pot with the broth, veggies and turkey. Stir well to combine and bring the liquid back up to a simmer. Continue simmering for 5-10 minutes to cook the flour and achieve desired thickness of the gravy (you can simmer it longer if your gravy is too runny). Taste the gravy and add any additional salt, pepper or poultry seasoning to taste; remove the pot from the heat and set aside.  

  9. Pour the turkey mixture into a 9x9 pan and use the back of a spoon to spread it out evenly.  Add the cauliflower mash on top and use a spatula to spread the cauliflower evenly to cover the turkey mixture. Place in the oven and bake for 15-20 minutes or until the edges are bubbling and the cauliflower mash begins to brown. Garnish with herbs on top of the cauliflower mash, serve and enjoy!

Tip: You can use any veggies you like in this recipe! Mushrooms, peppers, kale, green beans, fresh herbs, potatoes all make delicious additions/substitutions. It’s a great way to use up any produce in your fridge!