Cauliflower Shepherd’s Pie is essentially a dog pile of veggies. And just to forewarn you – I’m not a potato hater but rather a lover. Just to be clear there is absolutely nothing unhealthy about original Shepherd’s pie IMHO. How can I be Ukrainian and hate potatoes when we ate them every day?! Potatoes are not bad for you. I just wanted to have fun with cauliflower.
Kids loved the cauliflower version of Shepherd’s pie more than sweet potato Shepherd’s pie.
So. What do I have going on here in my cauliflower Shepherd’s pie that you will want to make over other 20 recipes popped up in your search?!
I used a whole head of cauliflower to make my most popular recipe – cauliflower mashed potatoes. Easy peasy. In the filling I used half ground turkey and half chickpeas. You can use canned or learn how to cook dried beans (and freeze too) to save money and BPA. The philosophy behind this step is to eat less meat and garbanzo beans are a perfect candidate to innocently blend in with a delicious sauce, corn, peas and meat. Enjoy!
How to Make Cauliflower Shepherd’s PiePrint
Cauliflower Shepherd’s Pie
Mashed Cauliflower Crust:
- 1 large cauliflower head
- 1 large garlic clove
- 1/4 tsp Himalayan pink salt
- 1 tbsp butter or olive oil
- 3/4 cup Mozzarella cheese, shredded
- 2 large garlic cloves, minced
- 1 lb ground turkey
- 1 tbsp coconut or avocado oil
- 2 cups chicken or vegetable stock*
- 1 1/2 cups almond milk, unsweetened**
- 3 tbsp cornstarch
- 1/2 tsp Himalayan pink salt
- Ground black pepper, to taste
- 14 oz can chickpeas, drained & rinsed (I cook my own)
- 2 cups corn, frozen or fresh
- 2 cups peas, frozen or fresh
- Separate cauliflower into florets and cut in smaller chunks. In a medium pot, combine cauliflower, garlic and enough cold water to cover. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
- While cauliflower is cooking, preheat large deep cast iron skillet or wide dutch oven*** on medium heat and swirl 1 tbsp of oil to coat. Add garlic and sauté for 30 seconds, stirring frequently. Add turkey and cook for 8-10 minutes or until brown, breaking into small pieces with spatula.
- In a small bowl, whisk together stock, milk, cornstarch, salt and pepper. Pour over turkey, stir, cover and cook for 5 minutes or until thickened.
- While meat sauce is cooking, to a pot with cauliflower add butter or olive oil, salt and ground black pepper to taste. Using an immersion blender, process until very smooth consistency. Set aside.
- Add chickpeas, corn and peas to the meat sauce and stir well. Place dollops of mashed cauliflower on top and level with spatula. It might not cover entire skillet. Sprinkle with cheese and place under broiler for 5 minutes (rotating if necessary) or until cheese has melted. Serve hot.
Storage Instructions: Refrigerate for up to 5 days.
*I use organic GoBio bouillon cubes. **Any milk works. ***If you don’t own any cast iron skillet make meat sauce in a skillet with a lid and then transfer to a baking dish before broiling.
Servings Per Recipe: 8
Amount Per Serving = 1 cup:
Total Fat: 11.7 g
Cholesterol: 45.6 mg
Sodium: 441.1 mg
Total Carbs: 31.3 g
Dietary Fiber: 8.0 g
Protein: 21.4 g
WW Points+: 7
Smart Points: 9