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Cauliflower Shepherd’s Pie

5 from 4 reviews

Cauliflower Shepherd’s Pie is a healthy Shepherd’s pie with cauliflower mash broiled with cheese on top, and filled with ground turkey, corn, peas and chickpeas.

  • Author: Olena of ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Stove + Oven
  • Cuisine: North American
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Ingredients

Mashed Cauliflower Crust:

  • 1 large cauliflower head
  • 1 large garlic clove
  • 1/4 tsp salt
  • 1 tbsp butter or olive oil
  • 3/4 cup Mozzarella cheese, shredded

Filling:

  • 2 large garlic cloves, minced
  • 1 lb ground turkey
  • 1 tbsp coconut or avocado oil
  • 2 cups chicken or vegetable stock, low sodium
  • 1 1/2 cups any milk (I used almond milk)
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 14 oz can low sodium chickpeas, drained & rinsed (I cook my own)
  • 2 cups corn, frozen or fresh
  • 2 cups peas, frozen or fresh

Instructions

  1. Separate cauliflower into florets and cut in smaller chunks.
  2. 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.
  3. 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.
  4. Add turkey and cook for 8-10 minutes or until brown, breaking into small pieces with spatula.
  5. In a small bowl, whisk together stock and milk (cold!), cornstarch, salt and pepper. Pour over turkey, stir, cover and cook for 5 minutes or until thickened.
  6. 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.
  7. Add chickpeas, corn and peas to the meat sauce and stir well.
  8. Place dollops of mashed cauliflower on top and level with spatula. It might not cover entire skillet.
  9. Sprinkle with cheese and place under broiler for 5 minutes (rotating if necessary) or until cheese has melted. Serve hot.

Store: Refrigerate for up to 5 days.

Notes

  • Refrigerate leftovers for up to 3 days in an airtight container. To reheat, simply transfer casserole to a small baking dish and bake at 375 degrees F until warmed through, about 10 minutes.
  • Freeze in portions. Simply cook, cool, divide between containers and freeze for up to 3 months. This healthy Shepherd’s pie is perfect for Sunday meal prep. Thaw on a counter overnight before reheating.
  • To make ahead, cook cauliflower mash and filling. Refrigerate separately for up to 2 days. When ready to enjoy, you will have to bake the casserole because ingredients will be cold straight from the fridge. Assemble in a casserole dish or cast iron skillet and bake at 400 degrees F for 25-30 minutes. Then sprinkle with cheese and broil until golden brown.
  • 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.
  • Instead of frozen corn and peas you can use frozen mixed veggies.

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