Lightened Up Shepherd’s Pie

4-6 servings

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Ingredients:

1 head cauliflower, chopped into florets
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2-3 garlic cloves, minced
1 lb ground turkey
3 cups mushrooms, sliced
2 carrots, diced
2 stalks celery, diced
½ cup frozen peas
1 tablespoon Italian seasoning
¼ teaspoon salt
2 teaspoons arrowroot starch (can sub flour or corn starch)
¼ cup water
Handful small red potatoes, sliced thinly

Directions:

Preheat oven to 400ºF. Begin steaming or boil the cauliflower florets until fork tender.

While the cauliflower is cooking, heat half of the olive oil in a large pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent. Add the meat and cook until browned.

Add the mushrooms, carrots, celery, Italian seasoning, and salt. Continue to cook for a few minutes, until the meat and veggies are cooked through. Toss in the peas and stir to incorporate. In a small bowl, add arrowroot starch to water and whisk. Add this mixture to pan and stir well. This should thick the mixture. Remove from heat.

Drain the cauliflower if boiling or remove florets from steamer basket. Return the cauliflower to the pot and add the other half of the olive oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree. For a very smooth consistency, you can use a food processor.

Transfer the meat mixture to a casserole or pie dish and distribute into an even layer. Top with the cauliflower mash and spread it evenly across the top. Thinly slice the red potatoes and layer on top of the cauliflower with a drizzle of olive oil for browning.

Place in the oven and bake for 30 minutes. Enjoy!

Photo credit: Karina Strobl