Mashed Cauliflower Shepherd’s Pie

Ingredients

For the cauliflower mash:

• 16-20oz frozen cauliflower florets
• 1 Tbsp olive oil
• 2 cloves garlic, crushed
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup 2% shredded cheddar cheese

For the filling:

• ½ Tbsp olive oil
• ½ large onion, chopped
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup frozen peas and carrots
• ½ cup frozen corn kernels (optional)
• 3 cloves garlic, finely chopped
• 1 lb 93% fat free ground turkey
• 1 cup tomato sauce
• ¼ cup tomato paste
• ½ cup chicken broth
• 1 tsp thyme

Directions

Preheat oven to 350. Cook frozen cauliflower following package instructions and drain. Place the cauliflower in a food processor, add the olive oil, crushed garlic, salt and pepper and blend until smooth. Stir in cheese and set aside.
In a large skillet, heat olive oil over medium-high and sauté onions until translucent. Add salt and pepper and frozen peas, carrots and corn and cook until softened. Add the garlic and cook for one minute. Add the ground turkey and use a wooden spoon to break up into chunks, cooking until there is no pink. Add the tomato sauce, tomato paste, and chicken broth. Bring the mixture to a simmer and stir occasionally for 10 minutes, or until it has cooked down enough to fit the mashed cauliflower on top. Stir in the thyme and cook for two minutes. Spread the mashed cauliflower over the turkey mixture.
Bake in the oven for about 30 minutes or until the edges of the mashed cauliflower are browned.

Serving Size: 1/8 of pie
Makes 8 servings

Nutrition

Modified from www.primaverakitchen.com