Shepherd`s Pie…but not!!

18 Dec

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.

 

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Make the cauliflower puree.

 

 

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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!!

 

Shepherd`s Pie…but not!!

Shepherd`s Pie…but not!!

Ingredients

  • 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

Instructions

  1. Prep the veggies.
  2. Preheat your oven to 400 degrees.
  3. 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.
  4. Add the curry powder, stir and cook 2 minutes more.
  5. Add the ground turkey, a bit of salt & pepper & brown breaking up the meat with a spoon.
  6. Add the mushrooms & cook for a minute or 2.
  7. Add in the chicken stock, stir & cook 4-5 minutes until most of the liquid has evaporated.
  8. Add the peas & tomatoes, give a toss.
  9. Lightly grease a 9 x 13 baking dish & add the turkey-veg mixture.
  10. Make the cauliflower puree.
  11. Add the green onions and give a whirl.
  12. Spread the puree over the turkey mixture.
  13. Bake 30 minutes or until hot, bubbly & starting to brown.
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