It's hard to resist a nice spoonful of Shepherd's Pie...especially when it's a healthier version. I substituted the traditional lamb with turkey, added extra vegetables, and frosted my pie with a creamy cauliflower puree. I've loaded my healthier version with aromatics and the result is delicious. It's rich in flavor and full of textures. All you need is a salad and this is really a yummy meal.
Ingredients for A Healthier Shepherd's Pie:
serves 6-8
Filling:
2 pounds ground turkey
3 tablespoons olive oil
8-ounces mushrooms stemmed and sliced
2 1/2 cups diced onions, 2 medium
1 1/2 cups diced carrots, about 3-4
1 1/2 cups fresh or frozen peas
1 cup diced celery, about 3
1 cup of frozen corn
1 cup diced parsnips, about 2
4 garlic cloves, minced
4 tablespoons tomato paste
1 1/2 cups chicken broth
1/4 cup white wine or vermouth
1/4 cup flour
1 teaspoon Herbes De Provence
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Cauliflower Topping:
2 16-ounce bags frozen cauliflower
4 tablespoons water
3 tablespoons light sour cream
1/8 teaspoon kosher salt
3 tablespoons + 2 tablespoons parmesan cheese
1/8 teaspoon sweet paprika
1/4 teaspoon nutmeg
4 tablespoons water
You will need a food processor for this recipe. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.
Time-Saving Tips: All of the vegetables can be prepped in advance. The entire pie can be made in advance prior to baking. Refrigerate and bake before serving.
Let's see what we need.
Let's cook.
Place the frozen cauliflower and four tablespoons of water in a microwave-safe dish and cover. Microwave on high for 15 minutes; stir every 5 minutes. The cauliflower should be very soft when done. Pour contents of the bowl into the food processor—process until relatively smooth; about 2 minutes. Add sour cream, three tablespoons of cheese, 1/8 teaspoon salt, and nutmeg to the processor. Process until thoroughly combined. Set aside.
In a small bowl, combine the remaining two tablespoons of cheese and 1/8 teaspoon of sweet paprika. Set aside.
Heat the oil in the pan; add the onions, carrots, parsnips, and celery. Saute over medium heat until vegetables start to soften. This will take around 4 minutes; do not brown.
Add the turkey and smoked paprika. Cook until turkey is about 3/4 brown and add the mushrooms and 1/2 teaspoon of salt. Combine and then add the garlic, Herbes de Provence, Worcestershire sauce, and tomato paste. Saute another 4-5 minutes. Add the peas and corn.
Stir in the flour. Add the wine and broth and simmer a few minutes until the liquid thickens.
Pour the filling into a baking dish and spread the cauliflowers puree on top. Sprinkle with the cheese and paprika mixture. Bake until it's bubbly and the top is golden.
It's ready! A Healthier Shepherd's Pie is simply a delicious meal. It is packed with goodness and is hard to resist.
Enjoy!
A Healthier Shepherd's Pie:
serves 6-8
Filling:
2 pounds ground turkey
3 tablespoons olive oil
8-ounces mushrooms stemmed and sliced
2 1/2 cups diced onions, 2 medium
1 1/2 cups diced carrots, about 3-4
1 1/2 cups fresh or frozen peas
1 cup diced celery, about 3
1 cup of frozen corn
1 cup diced parsnips, about 2
4 garlic cloves, minced
4 tablespoons tomato paste
1 1/2 cups chicken broth
1/4 cup white wine or vermouth
1/4 cup flour
1 teaspoon Herbes De Provence
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Cauliflower Topping:
2 16-ounce bags frozen cauliflower
4 tablespoons water
3 tablespoons light sour cream
1/8 teaspoon kosher salt
3 tablespoons + 2 tablespoons parmesan cheese
1/8 teaspoon sweet paprika
1/4 teaspoon nutmeg
4 tablespoons water
You will need a food processor for this recipe. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.
Place the frozen cauliflower and four tablespoons of water in a microwave-safe dish and cover. Microwave on high for 15 minutes; stir every 5 minutes. The cauliflower should be very soft when done. Pour contents of the bowl into the food processor—process until relatively smooth; about 2 minutes. Add sour cream, three tablespoons of cheese, 1/8 teaspoon salt, and nutmeg to the processor. Process until thoroughly combined. Set aside.
In a small bowl, combine the remaining two tablespoons of cheese and 1/8 teaspoon of sweet paprika. Set aside.
Heat the oil in the pan; add the onions, carrots, parsnips, and celery. Saute over medium heat until vegetables start to soften. This will take around 4 minutes; do not brown.
Add the turkey and smoked paprika. Cook until turkey is about 3/4 brown and add the mushrooms and 1/2 teaspoon of salt. Combine and then add the garlic, Herbes de Provence, Worcestershire sauce, and tomato paste. Saute another 4-5 minutes. Add the peas and corn.
Stir in the flour. Add the wine and broth and simmer a few minutes until the liquid thickens.
Pour the filling into a baking dish and spread the cauliflowers puree on top. Sprinkle with the cheese and paprika mixture. Bake until it's bubbly and the top is golden.
Time-Saving Tips: All of the vegetables can be prepped in advance. The entire pie can be made in advance prior to baking. Refrigerate and bake before serving.