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Ground Turkey Shepherd’s Pie

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: English
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: English
  • Diet: Gluten Free

Ingredients

  • 1/2 tablespoon olive oil
  • 1 pound dark ground turkey
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 4 cloves garlic
  • 1 small yellow onion, diced
  • 1 1/2 tablespoons arrowroot starch
  • 1 – 15 oz can diced tomatoes
  • 1/2 cup chicken broth
  • 1 tablespoon fresh thyme
  • 1 tablespoon worcestshire sauce
  • salt and pepper, to taste

Mashed Cauliflower Topping

  • 12 oz cauliflower florets (around 8 cups)
  • 6 oz sharp white cheddar cheese, shredded
  • 4 oz Greek yogurt
  • salt and pepper, to taste
  • 1 tbsp olive oil
  • chopped parsley, for garnish

Method

  1. Preheat oven to 400 degrees.
  2. Heat a large cast iron skillet over medium-high heat. Add the olive oil and then add the ground turkey. Brown the meat, breaking it up as it cooks.
  3. Add the carrots, celery, garlic, and onion. Cook for another 6-8 minutes until the onion is translucent and the carrots start to become tender. Sprinkle in the arrowroot starch and stir until well combined.
  4. Stir in the the diced tomatoes, chicken broth, thyme, worcestshire sauce, salt, and pepper. Turn the heat to medium low and let the filling simmer for 10 minutes, stirring for occasionally, and then remove from heat and set aside.
  5. Make the cauliflower topping: While the filling is simmering, add the cauliflower florets and 1 teaspoon of salt to a large pot and cover with water. Bring the cauliflower to a boil and let cook for 10-12 minutes until the cauliflower is fork tender. Drain the cauliflower well, being sure to remove as much water as possible, and then return to the pot. Use a potato masher to mash the cauliflower until smooth. No need to make it as smooth as a puree, it should still look like a hearty mash just make sure there are no large chunks. Stir in the cheddar cheese, Greek yogurt, and salt and pepper to taste.
  6. Carefully spoon the cauliflower mash over the hot beef filling and smooth into an even layer, being sure not to mix the two layers together. Drizzle 1 tablespoon of olive oil over the top of the cauliflower mash.
  7. Bake the shepherd’s pie for 20-25 minutes until it is golden brown and bubbly. Garnish with chopped parsley before serving.

Find it online: https://allthehealthythings.com/ground-turkey-shepherds-pie/