Spring Vegetable & Turkey Shepherd’s Pie

Recipe by Karen Rankin via Cooking Light

6 Servings (1 ¾ cup each)

Husband-Tested in Alice’s Kitchen

This is a delish comfort food dish that you can easily make on a week night and will please the whole family. It’s a bit healthier than the usual shepherd’s pie because instead of a mashed potato topping, this pie has a cauliflower topping. Cauliflower has twice the fiber and half the carbs of potatoes. (It turned out that I only had one package of frozen riced cauliflower and so I just halved the cheese as well, so my topping didn’t quite cover the whole “pie” like it should have, but it was perfectly delicious anyway.)

2 (12 oz.) packages frozen riced cauliflower

1 (6.5 oz.) package light garlic-and-herb spreadable cheese (such as Boursin)

1½ Tablespoon canola or olive oil

1 lb. ground turkey (white and dark meat)

2 cups chopped carrots (about 2 medium)

1¾ cups chopped zucchini (about 1 medium)

1 cup chopped yellow onion

1 cup frozen or fresh peas

¾ teaspoon kosher salt

3 Tablespoons all-purpose flour or whole-wheat flour (For gluten-free, use 2 Tablespoons cornstarch instead of the flour.)

1 teaspoon fresh thyme leaves or 1 teaspoon dried thyme

1½ cups unsalted chicken broth or vegetable broth

½ teaspoon freshly ground pepper

Microwave the cauliflower according to the package directions until tender.  Place the cauliflower and cheese in a food processor; process until smooth.  Set aside. 

Heat the oil in a large ovenproof skillet over medium-high.  Add the turkey, and cook, breaking up with a spatula or spoon until turkey begins to brown.  Add the carrots, zucchini, onion, and peas; stir to combine.  Add salt, and cook, stirring often, about 4 minutes.  Sprinkle on the flour and thyme.  Stir to combine.  Increase heat to high, and add the broth.  Cook, stirring constantly, until mixture thickens.  Spoon cauliflower mixture over the turkey/veggie mixture.  Smooth the top with a spoon and sprinkle with pepper.

Turn on the broiler.  Broil the shepherd’s pie until the cauliflower is golden brown in spots, about 3-4 minutes and serve.

Nutritional Info:  (For 1 ¾ cup serving) 295 calories; 14 grams fat (5 grams sat. & 9 grams unsat.); 24 grams protein; 21 grams carb.; 6 grams fiber; 8 grams sugars (0 grams added sugars); 540 mg sodium; calcium 7% DV; potassium 20% DV

Spring Vegetable & Turkey Shepherd's Pie
makes a great leftover lunch!