Healthy Recipe, Spring Vegetable Shepherd’s Pie
We use ground turkey – and cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour in step 3. From Cooking Light.
2 (12-oz.) pkg. frozen riced cauliflower
1 (6.5-oz.) pkg. light garlic-and-herb spreadable cheese (such as Boursin)
1 1/2 tablespoons canola oil
1 pound ground turkey (white and dark meat)
2 cups chopped carrots
1 3/4 cups chopped zucchini
1 cup prechopped yellow onion
1 cup frozen sweet peas
3/4 teaspoon kosher salt
3 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves, plus more for garnish
1 1/2 cups unsalted chicken stock
1/2 teaspoon black pepper
How to Make It
Preheat broiler to high with oven rack in upper middle position.
Microwave cauliflower according to package directions until tender. Combine cauliflower and cheese in a food processor; process until smooth.
Heat oil in a large ovenproof skillet over medium-high. Add turkey, and cook, breaking up with a spoon, until turkey begins to brown, about 4 minutes. Add carrots, zucchini, onion, and peas; stir to combine. Add salt, and cook, stirring often, 4 minutes. Add flour and 1 teaspoon thyme; stir to combine. Increase heat to high, and add chicken stock. Cook, stirring constantly, until mixture thickens. Spoon cauliflower mixture over turkey and vegetable mixture in skillet, smoothing top with a spoon; sprinkle with pepper.
Broil until cauliflower topping is golden brown in spots, 3 to 4 minutes. Sprinkle with additional thyme leaves. Serve immediately.
This is also great with ground Bison
Sat fat 5g
Unsat fat 9g
Added sugars 0g
Calcium 7% DV
Potassium 20% DV