Cauliflower Shepherd’s Pie is essentially a dog pile (a new word I learnt during Kyle’s last hockey game) of veggies. And just to forewarn you – I’m not a potato hater but rather lover (see my last weekend eats). 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.
And honestly I thought I had a genius new recipe on hands which proved to be a nonsense once I did my Google duty as a food blogger. And that is OK. That is why recipe’s name is “easy cauliflower Shepherd’s Pie” because I didn’t add carrots, or ketchup, or Worchestershire sauce.
I planned to make a turkey pot pie with a cauliflower crust. Only realizing it doesn’t have a crust but rather is a Shepherd’s pie with cauliflower topping. Which I made twice and it turned out fantastic from the first time. To be honest, it turned out even better the first time because second time I was filming a video and I forgot how much electric hot plate sucks compared to a gas stove. So, a bit of a hiccup but whatever.
Kids loved the cauliflower version of Shepherd’s pie more than the sweet potato one. Um, my kids absolutely hate sweet potato which is bizarre because it is sweet. Hence, lack of sweet potato recipes here.
Just to be clear there is absolutely nothing wrongly unhealthy with an original Shepherd’s pie IMHO. Unless you are on a diet and I’m not going to point out which one just for the sake of avoiding the argument of labelling. I’m honestly so tired of hearing the words “racist”, “labelling”, “sexist”, “I’m this” etc. I think everybody should go to their kitchens and start cooking real food meals from scratch. THEN there will be way less time to talk. People do not concentrate on what is important in 2016!
And what matters the most today is what you put into your body. Because it really defines who you will be in 2020, and 2030 and if you will make it to 2050. And majority of people lost this important value. Health is all that matters. Sprinkled with a bit of money. 😛
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 on top to make my surprisingly most popular recipe on the blog – cauliflower mashed potatoes. Easy peasy. In the filling I used half ground turkey and half chickpeas. You can use canned or cook and freeze your own 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.
I skipped carrots because I do not have patience for peeling and chopping carrots at 6:30PM at night and neither do you. I assume we run a few similarities if you are a mom with 1+ kid. BTW, did I ever tell you how I think having 2 kids makes someone with 1 kid = childless?! OMG, 1+ is so much work which I still don’t get why.
So, no carrots because I promised an easy cauliflower Shepherd’s pie. But you could, especially if you use frozen veggie mix. Oh, and my kids do not like cooked carrots. So glad I totally forgot this fun fact.
Easy Cauliflower Shepherd’s Pie Recipe Video
- 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.
*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