Cauli-Turkey Shepherds Pie
When the garden gives you cauliflower, you make Cauli-Turkey shepherds pie! This weekend after months of waiting we finally picked our cauliflower. I must say, compared to what we get in the green grocers, it was white, huge and definitely had a look that was all its own. So, it needed something to showcase its yummy organic uniqueness. Thats when I decided to make a Shepherds Pie with a twist.
Cauliflower has become the new substitute for potatoes and so many other things such as pizza crust and even tortillas. I first discovered it when I was going through my diet craze 10 years ago, on the south beach diet. Since then, I have used it many different recipes, but I think so far this one is my favourite.
This recipe is not only lighter because of the cauliflower, but also from the turkey and my secret ingredient: Kefir Cheese. It may look a little complicated because of all the steps, but it is definitely worth it.
Here we go:
FOR THE CAULIFLOWER MASH
Note: Use Fresh Cauliflower Not frozen
- 2 heads of cauliflower (about 6 cups)
- 2 cloves garlic
- 4 tbsp kefir cheese (or Greek Yogurt)
- 1 tsp onion powder
- 1 tbsp parsley chopped
- 2 tbsp grass fed butter or ghee
- 1/2 tsp salt
FOR THE TURKEY FILLING
- 1 lb Ground Turkey
- 2 tsp garlic powder
- 1 tsp paprika
- 2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 red pepper chopped (about 2/3 cup)
- 1/2 lg Carrot chopped (about 1 cup)
- 2 onions chopped (about 1 cup)
- 2 cloves garlic
- 1/4 cup tomato sauce
- 1 tbsp basil
- 1 tbsp parsley
- Salt and pepper to taste
FOR TOPPING: Combine Everything in a bowl and set aside.
- 1/4 cup almond meal flour
- 2 tbsp coconut flour
- 1 tsp garlic powder
- 1/4 tsp salt
- Cut up the head of the cauliflower, separating the florets from the heads, removing as much of the stems as possible. Then Roughly chop the florets into pieces.
- Steam the florets, over medium to high heat for about 10 – 12 minutes until they are fork tender.
- Once finished, remove from hear and transfer the cauliflower to a food processor. Add butter, Kefir cheese, garlic, parsley, salt, and onion powder and blend on high until smooth. You may need to pulse a couple of times and scrape down the sides, to ensure everything is mixed and the cauliflower blended.
- Set aside until ready to build the pie.
Note: This mash is great even by itself, so it’s not limited to the shepherds pie.
- In a bowl, season the thawed ground turkey with garlic powder, onion powder, paprika, salt and black pepper.
- In a skillet, over medium to high heat, heat 1 tbsp of olive oil. Add garlic and saute until fragrant. (about 1 minute)
- Add onions, sprinkle with salt and sauce for another minute or two. Add carrots and red peppers, sauteing for another 2 minutes.
- Make a well in the center of the vegetables, add turkey and cook with the vegetable until it is no longer pink. (about 7 -10 minutes).
- Add tomato sauce, parsley and basil. Stir to combine, season with salt and pepper to taste.
TIME TO BUILD THE PIE
- In a greased baking dish, put a thin layer of the turkey filling.
- Next add the layer of cauliflower mash and spread over the turkey until there is no meat showing.
- Sprinke with topping and bake at 350°F for 10 -15 mins, then broil on high for another 2 mins.
- Remove from the oven and let cool for 5 minutes before cutting.
- Plate and enjoy!!!