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:

Ingredients:

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

Directions:

Cauliflower Mash

1. 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.
2. Steam the florets, over medium to high heat for about 10 – 12 minutes until they are fork tender.
3. 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.
4. 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.

TURKEY FILLING

1. In a bowl, season the thawed ground turkey with garlic powder, onion powder, paprika, salt and black pepper.
2. In a skillet, over medium to high heat, heat 1 tbsp of olive oil. Add garlic and saute until fragrant. (about 1 minute)
3. Add onions, sprinkle with salt and sauce for another minute or two. Add carrots and red peppers, sauteing for another 2 minutes. 
4. 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).
5. Add tomato sauce, parsley and basil. Stir to combine, season with salt and pepper to taste. 

TIME TO BUILD THE PIE

1. In a greased baking dish, put a thin layer of the turkey filling.
2. Next add the layer of cauliflower mash and spread over the turkey until there is no meat showing.
3. Sprinke with topping and bake at 350°F for 10 -15 mins, then broil on high for another 2 mins. 
4. Remove from the oven and let cool for 5 minutes before cutting.
5. Plate and enjoy!!!