I remember my gramma making me Shepherd’s pie as a kid. It used to be one of my favorite meals. So when my husband asked for Pot Pies, my mind immediately went to Shepherd’s pie. But my quest was to make it a little healthier than the norm.
So here’s what I did.
- 2 heads of cauliflower
- 3 cloves of garlic
- 1 tsp fresh chives
- 1 tsp fresh thyme
- Salt and Pepper
- 1-1.25 ground turkey (go for the organic, natural if possible)
- 3 carrots, chopped (approximately 2 cups)
- 1 celery stick, chopped (approximately 1 cup)
- 2 cups chopped mushroom
- 1 medium onion, chopped
- 2 cups frozen peas
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup broth (veggie, chicken or beef)
- 2 tsp tomato paste (I didn’t have tomato paste and used 1.5 tbs of tomato sauce and it turned out fine)
- 2 tsp Worcestershire Sauce
- 1 tsp chopped rosemary
- Place cauliflower in steamer and steam till fork poke soft.
- As I was steaming the cauliflower, I prepared the rest of the dish.
- Brown turkey and set aside.
- Add a little olive oil (or other similar oil) and garlic to your pan and saute onions until soft.
- Add celery and carrots and saute for approximately 2 more minutes.
- Add flour and mix well before adding frozen peas, mushrooms, broth, Worcestershire sauce, tomato paste/sauce, rosemary, and turkey. Season to taste with salt and pepper.
- Mix well and simmer for 5-7 minutes, until liquid appears to be mostly absorbed.
- Return to steamed cauliflower. Place cauliflower in food processor with chives, thyme, garlic, and salt and pepper to taste. I tried doing it in my blender but it didn’t work so well. If you have a Blend Tec or Vitamix, it might work but mine just wasn’t powerful enough. It still didn’t work in my food processor so I had use my Nutribullet, which worked well. I had to use a tiny bit of water to get it started.
- Place turkey mixture in the bottom of 9×13 pan and layer with cauliflower mixture.
- Sprinkle fresh chopped chives on the top for garnish.
- Cook at 400* for approximately 20-30 minutes.