Shepherd’s Pie
INGREDIENTS (for 6 servings)
- 1 small head cauliflower
- 1 14.5 oz can low-sodium Chicken Broth
- 3 teaspoon Olive Oil
- 1 cup chopped onion1 cup chopped carrots
- 1 teaspoon minced garlic
- 1 Lb. Lean ground turkey, lean beef (90/10 or leaner) or soy crumbles
- 2 teaspoons Worcestershire Sauce
- ½ can low-sodium tomato paste
- ½ cup frozen peas(thawed) or canned (no salt added)
- 1 tsp. thyme
- Salt and pepper to taste
DIRECTIONS
- Preheat oven to 400°F
- Wash hands with warm water and soap.
- Wash and pat dry cauliflower.
- Break down cauliflower into florets. Steam over a pot of water until tender.
- Drain pot and add in soft cauliflower. You could also purchase as florets or in a steam-able bag for the same result.
- Add ½ cup chicken broth, salt and pepper to taste.
- Mash with potato masher or immersion blender until the cauliflower resembles mashed potatoes.
- Set aside while you make filling.
- Drizzle oil in large sauté pan on medium heat.
- When heated, add your chopped onion and carrots. Sprinkle with salt & pepper.
- Cook for roughly 4 minutes until softened. Add garlic and cook until fragrant.
- Add your ground turkey, lean ground beef or soy crumbles and break up chunks. Sprinkle with salt and cook until browned.
- Add Worcestershire sauce, tomato paste, ½ chicken broth, peas and thyme.
- Simmer and stir occasionally for 10 minutes.
- Gradually add in remaining chicken broth and cook until absorbed, but not dry.
- Once mixture is thickened, taste and season as desired.
- Transfer filling to an oven safe casserole dish. Generously top with cauliflower mixture.
- Bake for roughly 30 minutes, or until the edges of cauliflower are golden and crispy.
- Allow to rest for 15 minutes, then serve.
