In honor of St. Paddy’s Day and my very Irish roots I was in the mood for some good ole’ Shepherd’s Pie! I thought of ways of making a healthy version and did some google searching! I found a great recipe (http://www.ovenloveblog.com/shepherds-pie-with-cauliflower-topping-gaps-paleo-grain-free-dairy-free-option/) that I adapted!
I thought it was brilliant to substitute cauliflower for the usual potato on top!! I thought about using bison meat but could not find it at the store today so I purchased ground turkey instead. What a delightful and tasty dish! This will be staple in my house when I’m craving that Shepherd’s Pie taste!
Here is the recipe step by step!
1) Preheat the oven to 400 degrees Fahrenheit. Then boil one head of cauliflower in a large pot. I let it come to a boil and then lowered the heat.
2) While the cauliflower was in the pot I sautéed carrots, onions, celery, and garlic in a pan with vegetable broth.
Note: Since writing this original post, I’ve actually added more veggies! Recently I’ve added mushrooms and frozen peas for even more nutrition, flavor, and texture! DELICIOUS!
3) After about 5 minutes I added the ground turkey.
4) After let the meat brown for a few minutes I added a tablespoon of tomato paste, 2 tablespoons of parsley, Himalayan salt, and pepper.
5) I reduced the pan’s heat to a simmer and then drained with the cauliflower.
6) Next I added 1 tablespoon of coconut oil, and a sprinkle of Himalayan salt and black pepper to the cauliflower. I then used my immersion blender to blend it all together.
7) Next I added the turkey meat and veggie mixture to the bottom of my baking dish.
8) On top of that I spread out the mashed cauliflower.
9) It then baked in the oven for 30 minutes at 400 degrees Fahrenheit.
10) Last step – enjoy!!!
I even made it work for the 21 Day Fix portion control program lol! I added a salad for some extra greens. If you are not familiar with the program, it’s based on portion control. For instance, I am allowed 4 red containers for protein and at least 3 green containers for vegetables. If you want more information on that particular Beachbody program then you can find my email on the Contact Me link and message me! 🙂
If you try this recipe please let me know in the comments! I’d love to hear from you!!
Here’s a summary of the recipe:
• 1 large head cauliflower, chopped into florets • 1 tablespoon coconut oil • 1 small onion, diced • 2 celery ribs, diced • 2 carrots, diced • 2 cloves garlic, minced • 1.5 pounds ground turkey, bison, or beef • 1/4 cup vegetable broth (to sauté) • 1 tablespoon tomato paste • 2 tablespoons chopped parsley • salt and pepper to taste • 1 cup chopped mushrooms (optional) • 1/4 cup or more frozen peas (optional)
1) Preheat the oven to 400 degrees Fahrenheit. Then boil 1 head of cauliflower in a large pot. Let it come to a boil and then lower the heat.
2) While the cauliflower is in the pot, sauté carrots, onions, celery, and garlic in a pan with vegetable broth. Optional: add mushrooms and frozen peas.
3) After about 5 minutes, add the ground turkey.
4) Let the meat brown for a few minutes and add 1tablespoon of tomato paste and 2 tablespoons of parsley. Add Himalayan salt and black pepper to taste.
5) Reduce the pan’s heat to a simmer and then drain the cauliflower.
6) Next, add 1 tablespoon of coconut oil, and a sprinkle of Himalayan salt and black pepper to the cauliflower. Mash the cauliflower by hand or with an immersion blender.
7) When assembling, add the turkey meat and veggie mixture to the bottom of the baking dish. On top of that, spread out the mashed cauliflower.
8) Bake in the oven for 30 minutes at 400 degrees Fahrenheit.
9) Last step – enjoy!!!