Turkey Shepherd’s Pie

Nov 21, 2019

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 large head of cauliflower, cut into florets
  • 1/2 cup, plus tablespoons of water
  • 1 egg, beaten
  • 3 tablespoons fresh chives, chopped
  • 1 pound ground turkey breast
  • 8 ounces mushrooms
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 2 garlic cloves, minced
  • 3/4 cup low sodium chicken broth
  • 2 carrots, peeled and chopped
  • 2 celery stalks, peeled and chopped
  • 2 sprigs fresh thyme
  • 1 tablespoon low sodium Worcestershire sauce
  • 1 tablespoon cornstarch

Directions:

Heat two tablespoons of oil in a Dutch oven over medium heat, add cauliflower and cook until softened. Stir in 1/2 cup water, cover and cook until cauliflower falls apart easily. Transfer cauliflower to food processor and allow to cool. Once cooled, process until smooth, add egg and chives, set aside. Heat one tablespoon of oil in a large skillet over medium high heat. Add mushrooms and onions, cook until bottom of skillet starts to brown. Stir in tomato paste and garlic, cook until bottom of skillet is dark brown (not burned). Add broth, carrots, celery, thyme, and Worcestershire to skillet and bring to a simmer. Reduce heat to medium low and add turkey. Cover and cook until turkey is cooked through, occasionally stirring. Whisk cornstarch and 1 tablespoon water together and add to skillet. Remove thyme sprigs. Spread mashed cauliflower to top of turkey mixture and place under broiler for 10 minutes.

Nutrition Information:
Calories: 250 Protein: 26g Carbs: 19g Fat: 3g

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