Healthy Shepherd’s Pie
This healthy shepherd’s pie substitutes roasted cauliflower mash for the topping and uses lean ground turkey to make a low-carb, high protein version of a comfort food classic.
Servings: 4 servings
Ingredients
- 1 batch Roasted Garlic Cauliflower Mash
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Carrots diced
- ¾ cup Celery diced
- ½ cup White Onion diced
- 2 tablespoons Garlic minced
- 1 lb Ground Turkey 93% lean or leftover turkey breast
- ¼ cup Tomato Paste
- 1 cup Peas frozen
- 1 cup Chicken Broth low sodium
- 1 teaspoon Thyme
- 1 tablespoon Rosemary
- Salt and pepper to taste
Instructions
- Prepare the roasted garlic cauliflower mash.
- Preheat the oven to 375° F.
- Bring a large skillet to medium heat. Add the olive oil, carrots, celery, onions, garlic, salt and pepper. Satue 7 minutes or until almost softened. Add the ground turkey breaking it up with a saptula while it cooks approximately 7-8 minutes.
- Add the tomato paste and broth. Bring to a boil then once it is boiling turn off the heat.
- Add the rosemary, thyme and peas. Stir to combine then transfer the mixture to a deep baking dish and top with the prepared roasted garlic cauliflower mash in an even layer.
- Bake 20-25 minutes until the pie is lightly browned around the edges.
Notes
- Don’t skip letting the broth boil so the sauce reduces into a delicious sauce. This keeps the dish from becoming watery.
- Choose a deep baking dish and don’t overfill it to avoid the filling from boiling over.
- Cut down on your prep work by using frozen peas and a frozen mirepoix mix.
- Serve immediately or store in the refrigerator up to 7 days. May be stored in the freezer up to 30 days.
- Want mashed potatoes instead of cauliflower mash? Try this low-calorie mashed potato recipe!
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 26g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 463mg | Potassium: 740mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6056IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 3mg