Mashed Cauliflower Shepherd’s Pie

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 3 Carrots
  • 1 large head Cauliflower
  • 1 2 cup can Corn
  • 5 cloves Garlic
  • 1/2 Onion
  • 1/2 cup Peas
  • 1 tsp Thyme

• Canned Goods

  • 1/2 cup Chicken broth
  • 1/4 cup Tomato paste

• Condiments

  • 1 cup Tomato sauce

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

Found on primaverakitchen.com

Description

Ingredients

• For the Cauliflower
• 1 large head cauliflower, cut up into florets
• 2 tablespoon olive oil
• 2 cloves crushed garlic
• Salt and pepper
• For the filling
• ½ tablespoon olive oil
• ½ onion, chopped
• 3 carrots, chopped
• ¼ teaspoon pepper
• 3 cloves garlic, finely chopped
• 1 pound lean ground turkey
• 1 cup tomato sauce
• ¼ cup tomato paste
• ½ cup chicken broth
• ½ cup peas
• ½ cup can of corn, drained
• 1 teaspoon thyme

Directions

• Preheat oven to 350.
• In a big pot, bring water to a boil and add cauliflower.
• Cook until tender.
• Drain in a colander.
• Place the cooked cauliflower in a food processor, add 1 tbsp olive oil and garlic and blend until smooth.
• Season to taste with salt and pepper.
• In a large skillet, heat olive oil over medium-high and sauté onions until translucent.
• Add carrots, salt and pepper. Cook until softened.
• Add the garlic and cook for one minute.
• Add in the ground turkey and use a wooden spoon to break up into chunks and cook until it is not pink anymore.
• Add in the tomato sauce, tomato paste, and ½ cup chicken broth.
• Bring the mixture to a simmer and stir occasionally for 10 minutes.
• Add peas, corn and thyme. Stir well to combine and cook for two minutes.
• Once the mixture has thickened, give it a taste and adjust the seasoning if needed..
• 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.
• Rest the pie for about 15 minutes before serving.