Healthy Eating Challenge – Shepherds Pie

Farm Food Personal Chef Service    |   

Turkey Shepherds Pie – with cauliflower!

Personal Chef Guelph

2 tsp extra virgin olive oil
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
2 lbs extra lean ground turkey
1 tsp dried thyme
1 envelope beef bouillon (low-sodium)
1 cup no salt added beef broth
2 pkgs low-sodium beef gravy mix (e.g. Club House)
4 cups frozen mixed vegetables
3 large russet potatoes
Half head of cauliflower (or 3 cups frozen florets)

Peel and dice potatoes and cauliflower. Cook in a pot of boiling water until fork tender. Drain and mash, seasoning with salt and pepper.

Meanwhile, heat oil in frying pan over medium heat. Saute the onions, carrot and celery until slightly softened. Add the garlic and cook 2 minutes more. Add the turkey and brown until cooked through. Stir in the thyme, bouillon and stock and simmer until the liquid is reduced by half.

Prepare the gravy according to package directions.

Spread the turkey mixture in a 9 x 13 inch deep casserole dish. Pour the gravy over the turkey and then sprinkle with the frozen vegetables. Spread the potato and cauliflower mash over the top. Bake in a 375 degree oven for 25-30 minutes, until lightly browned on top.

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