Ground Turkey Shepherd's Pie

Name: Ground Turkey Shepherd's Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 1 ½ tbsp Olive Oil (1/2 tablespoon olive oil + 1 tbsp olive oil); 1 lb Ground Turkey (1 pound dark ground turkey); 2 pieces Carrot (2 carrots, peeled and diced); 2 pieces Celery (2 ribs celery, diced); 4 cloves Garlic (4 cloves garlic); 1 piece Yellow Onion (1 small yellow onion, diced); 1 ½ tbsp Arrowroot Starch (1 1/2 tablespoons arrowroot starch); 1 oz Diced Tomatoes (1 – 15 oz can diced tomatoes — up to 15); ½ cup Chicken Broth (1/2 cup chicken broth); 1 tbsp Thyme (1 tablespoon fresh thyme); 1 tbsp Worcestershire Sauce (1 tablespoon worcestshire sauce); 0 pieces Table Salt (salt and pepper, to taste + salt and pepper, to taste); 12 oz Cauliflower (12 oz cauliflower florets (around 8 cups)); 6 oz Cheddar Cheese (6 oz sharp white cheddar cheese, shredded); 4 oz Greek Yogurt (4 oz Greek yogurt); 0 pieces Parsley (chopped parsley, for garnish)

Ground Turkey Shepherd's Pie - Dinner (British)

55 minBritish

Servings6

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Egg Free

Ingredients

For 6 servings

Olive Oil1 ½ tbsp · 1/2 tablespoon olive oil + 1 tbsp olive oil
Ground Turkey1 lb · 1 pound dark ground turkey
Carrot2 pieces · 2 carrots, peeled and diced
Celery2 pieces · 2 ribs celery, diced
Garlic4 cloves · 4 cloves garlic
Yellow Onion1 piece · 1 small yellow onion, diced
Arrowroot Starch1 ½ tbsp · 1 1/2 tablespoons arrowroot starch
Diced Tomatoes1 oz · 1 – 15 oz can diced tomatoes — up to 15
Chicken Broth½ cup · 1/2 cup chicken broth
Thyme1 tbsp · 1 tablespoon fresh thyme
Worcestershire Sauce1 tbsp · 1 tablespoon worcestshire sauce
Table Salt0 pieces · salt and pepper, to taste + salt and pepper, to taste
Cauliflower12 oz · 12 oz cauliflower florets (around 8 cups)
Cheddar Cheese6 oz · 6 oz sharp white cheddar cheese, shredded
Greek Yogurt4 oz · 4 oz Greek yogurt
Parsley0 pieces · chopped parsley, for garnish

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Steps

1Preheat oven to 400 degrees.
2Heat a large cast iron skillet over medium-high heat. Add the olive oil and then add the ground turkey. Brown the meat, breaking it up as it cooks.
3Add the carrots, celery, garlic, and onion. Cook for another 6-8 minutes until the onion is translucent and the carrots start to become tender. Sprinkle in the arrowroot starch and stir until well combined.
4Stir in the the diced tomatoes, chicken broth, thyme, worcestshire sauce, salt, and pepper. Turn the heat to medium low and let the filling simmer for 10 minutes, stirring for occasionally, and then remove from heat and set aside.
5Make the cauliflower topping
6While the filling is simmering, add the cauliflower florets and 1 teaspoon of salt to a large pot and cover with water. Bring the cauliflower to a boil and let cook for 10-12 minutes until the cauliflower is fork tender. Drain the cauliflower well, being sure to remove as much water as possible, and then return to the pot. Use a potato masher to mash the cauliflower until smooth. No need to make it as smooth as a puree, it should still look like a hearty mash just make sure there are no large chunks. Stir in the cheddar cheese, Greek yogurt, and salt and pepper to taste.
7Carefully spoon the cauliflower mash over the hot beef filling and smooth into an even layer, being sure not to mix the two layers together. Drizzle 1 tablespoon of olive oil over the top of the cauliflower mash.
8Bake the shepherd’s pie for 20-25 minutes until it is golden brown and bubbly. Garnish with chopped parsley before serving.