Turkey Shepherd's Pie

Name: Turkey Shepherd's Pie
Total time: 105 min
Yield: 6
Cuisine: American
Ingredients: 3 tbsp Extra Virgin Olive Oil (3 tablespoons cold-pressed extra-virgin olive oil); 1 piece Cauliflower (1 large head cauliflower (3 pounds), cored and cut into ½-inch pieces); 1 tbsp Water (½ cup plus 2 tablespoons water); 0 pieces Table Salt (Salt and pepper); 1 piece Egg (1 large organic egg, lightly beaten); 3 tbsp Chives (3 tablespoons minced fresh chives); 1 lb Whole Turkey (1 pound organic 93 percent lean ground turkey); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); 8 oz Crimini Mushrooms (8 ounces cremini mushrooms); 1 piece Yellow Onion (1 onion, chopped); 1 tbsp Tomato Paste (1 tablespoons tomato paste); 2 cloves Garlic (2 garlic cloves, minced); ¾ cup Chicken Broth (¾ cup homemade or low-sodium chicken broth); 2 pieces Carrot (2 carrots, peeled and chopped); 2 sprig Thyme (2 sprigs fresh thyme); 1 tbsp Worcestershire Sauce (1 tablespoon Worcestershire sauce); 1 tbsp Cornstarch (1 tablespoon cornstarch)

A savory ground turkey and vegetable filling topped with a smooth cauliflower mash and broiled until golden and bubbly.

105 minAmerican

Servings6

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Ingredients

For 6 servings

Extra Virgin Olive Oil3 tbsp · 3 tablespoons cold-pressed extra-virgin olive oil
Cauliflower1 piece · 1 large head cauliflower (3 pounds), cored and cut into ½-inch pieces
Water1 tbsp · ½ cup plus 2 tablespoons water
Table Salt0 pieces · Salt and pepper
Egg1 piece · 1 large organic egg, lightly beaten
Chives3 tbsp · 3 tablespoons minced fresh chives
Whole Turkey1 lb · 1 pound organic 93 percent lean ground turkey
Bicarbonate of Soda¼ tsp · ¼ teaspoon baking soda
Crimini Mushrooms8 oz · 8 ounces cremini mushrooms
Yellow Onion1 piece · 1 onion, chopped
Tomato Paste1 tbsp · 1 tablespoons tomato paste
Garlic2 cloves · 2 garlic cloves, minced
Chicken Broth¾ cup · ¾ cup homemade or low-sodium chicken broth
Carrot2 pieces · 2 carrots, peeled and chopped
Thyme2 sprig · 2 sprigs fresh thyme
Worcestershire Sauce1 tbsp · 1 tablespoon Worcestershire sauce
Cornstarch1 tbsp · 1 tablespoon cornstarch

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Steps

1Heat 2 tablespoons oil in Dutch oven over medium-low heat until shimmering. Add cauliflower and cook, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Stir in ½ cup water and ¾ teaspoon salt, cover, and cook until cauliflower falls apart easily when poked with fork, about 10 minutes.
2Transfer cauliflower and any remaining liquid to food processor and let cool for 5 minutes. Process until smooth, about 45 seconds. Transfer to large bowl and stir in beaten egg and chives; set aside.
3Meanwhile, toss turkey, 1 tablespoon water, ¼ teaspoon salt, ¼ teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
4Heat remaining 1 tablespoon oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add mushrooms and onion and cook, stirring occasionally, until liquid has evaporated and fond begins to form on bottom of skillet, 10 to 12 minutes. Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes.
5Add broth, carrots, thyme, and Worcestershire and bring to simmer, scraping up any browned bits. Reduce heat to medium-low, pinch off turkey in ½-inch pieces and add to skillet, and bring to gentle simmer. Cover and cook until turkey is cooked through, 8 to 10 minutes, stirring and breaking up meat halfway through cooking.
6Whisk cornstarch and remaining 1 tablespoon water together in small bowl, then stir mixture into filling and continue to simmer until thickened, about 1 minute. Discard thyme sprigs and season with salt and pepper to taste.
7Adjust oven rack 5 inches from broiler element and heat broiler. Transfer cauliflower mixture to large zipper-lock bag. Using scissors, snip 1-inch off filled corner. Squeezing bag, pipe mixture in even layer over filling, making sure to cover entire surface. Smooth mixture with back of spoon, then use tines of fork to make ridges over surface. Place skillet on aluminum foil-lined rimmed baking sheet and broil until topping is golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.