Ingredients:
Lightened Up Mashed Potatoes (topping)
- 2 russet potatoes
- 1 head of cauliflower
- 2 tablespoons butter, melted
- 2 cups of skim milk
- salt, pepper
Shepherd's Pie Filling (base)
- 1 lb of ground turkey
- 2 tablespoons canola oil
- 1 onion, diced
- 2 carrots (or 1 large carrot), diced
- 8 oz mushrooms, sliced
- 2 teaspoons thyme, chopped
- 3 tablespoons all-purpose flour
- 2 cups of chicken stock
- 2 tablespoons soy sauce
- 2 teaspoons worcestershire sauce
- 1/2 cup frozen peas
- salt, pepper
Recipe:
1) To make the lightened up mashed potatoes, use both russet potatoes and cauliflower. Cut the potatoes into 2 in cubes and break the cauliflower into florets.
2) Add the chopped potatoes to a steamer. Steam with the lid on for 10 mins.
3) After 10 mins, add the cauliflower and steam for another 15 mins. Should be able to stick a knife through it cleanly.
3) Add the steamed potatoes and cauliflower to a food processor. Add melted butter and milk. Add salt and pepper to taste.
Mix with a 'whipping blade' until smooth texture. Set aside.
4) To make the shepherd's pie filling, pull together the following ingredients.
5) Chop onion and carrots. Add to a saute pan and cook for 8 minutes.
6) Chop mushrooms and thyme. Add to saute pan with onions and carrots and cook for another 8 minutes or until mushrooms are soft. Set aside cooked vegetables.
7) Brown ground turkey (~5 mins). Add 3 flour and cook for 1 minute.
8) Add tomato paste, soy sauce, worcestershire sauce, chicken broth, salt, pepper. Cook for 10 minutes. Add frozen peas.
9) Pour the filling into a pan. Top with lightened up mashed potatoes topping. Add a few tablespoons of butter on top.
10) Bake at 375 for 25 minutes. Broil for an additional 3-5 minutes.
Suggested: pair the shepherd's pie with a guinness! :)
