Shepherd`s Pie…but not is this simple man`s plan for healthier eating today. Ok, 1st let me preface this, Shepherd`s pie, that classic casserole from the UK with lamb or beef, some vegetables added, topped with mashed potatoes & baked was my inspiration. I twisted & healthed it up a bit by replacing the meat with ground turkey & the potatoes with a cauliflower puree. At that point I couldn’t help myself so I changed the spice profile with some madras curry. It`s not so pretty to look at but it sure was delicious!
Here`s what you`ll need:
Ground Turkey- 1 lb
Onion- 1 diced
Carrots- 3 diced
Mushrooms- 8 oz chopped
Cherry Tomatoes- 1 cup
Peas- 1 cup
Garlic- 2 cloves minced
Green Onion- 2-3 green part only sliced
Madras Curry Powder- 1-2 Tablespoons
Chicken Stock or water-1 cup
Cualiflower Puree- here
Coconut or Olive Oil
Prep the veggies.
Preheat your oven to 400 degrees
Heat a couple of tablespoons coconut oil in a large skillet over medium high heat. Add the garlic, onions & carrots, cook 4-5 minutes stirring occasionally.
Add the curry powder, stir and cook 2 minutes more.
Add the ground turkey, a bit of salt & pepper & brown breaking up the meat with a spoon.
Add the mushrooms & cook for a minute or 2. Add in the chicken stock, stir & cook 4-5 minutes until most of the liquid has evaporated.
Add the peas & tomatoes, give a toss.
Lightly grease a 9 x 13 baking dish & add the turkey-veg mixture.
Make the cauliflower puree.
Add the green onions and give a whirl.
Spread the puree over the turkey mixture.
Bake 30 minutes or until bubbly & starting to brown.
Plate & enjoy your Shepherd`s Pie…but not!!