Lighter Shepard’s Pie with Cauliflower Mash
By Lindsey Crouch
Makes 4 to 6 servings
Ingredients:
1 head organic cauliflower, cut or broken into small chunks
1 pound lean ground turkey (Jenni-O, 93% lean is my fave) 2 teaspoons olive oil 1 medium sweet Vadalia onion, chopped
1.5 to 2 cups cooked/steamed bite-sized mixed vegetables
Herbs and/or spices to taste 1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 pat natural buttery spread (Earth Balance, soy free)
2 tablespoons Fage 2% Greek Yogurt
1-2 tablespoons Grated Parmesan Cheese
Salt and black pepper
1/2 cup grated 2% sharp Cheddar cheese
Method:
1. Preheat oven to 400 degrees F.
2. In a large saucepan, bring water to a boil over medium-high heat. Add cauliflower (with enough water to cover). Return to a boil. Reduce heat to medium-low and let simmer. (8 to 10 minutes, or until cauliflower is fork tender.
3. While cauliflower cooks, in a large skillet over medium heat, sweat onions about 5 minutes, or until softened and beginning to turn translucent (onions should not brown—if they start browning, reduce heat). Crumble raw ground meat into skillet and cook until meat is no longer pink. Drain off all fat, and return to skillet. Season with salt, pepper, herbs/spices to taste. Add vegetables, beef broth, and Worcestershire sauce. Let liquid come to a boil, then reduce heat and simmer.
4. In a food processor or blender, combine cauliflower, butter, greek yogurt and parmesan cheese. Blend until pureed with no lumps. Season with salt and pepper.
5. Transfer meat and veggie mixture to a 3-quart casserole or baking dish. Spoon mashed cauliflower on top. Spread to cover evenly, but leave surface of cauliflower rough (adding texture with fork). Bake 30 minutes or until cauliflower has browned nicely (golden brown). Sprinkle cheddar cheese over top after about 20 minutes of cooking.
Let stand about 10–15 minutes before serving.
Bon Appetit!
Lindsey