Potato & Cauliflower Shepherd’s Pie
Ingredients
The topping
-
1
pound
golden potatoes, diced
-
3
cups
cauliflower florets, steamed
-
2
Tablespoons
olive oil
-
5–6
Tablespoons
almond milk (or non-dairy milk)
-
½
teaspoon
garlic powder
-
to taste
salt
-
to taste
pepper
The filling
-
1
pound
ground turkey sausage or turkey
-
½
cup
onion, diced
-
1
teaspoon
garlic, minced
-
8
ounces
mushrooms, sliced
-
¼
cup
tomato paste
-
1
Tablespoon
molasses
-
1
Tablespoon
Tamari (or coconut aminos for a soy-free option)
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
chili powder (optional)
-
to garnish
parsley
Instructions
- Preheat the oven to 375°F.
- Microwave the potatoes with broth or water until tender, about 6-8 minutes.
- Microwave the cauliflower until tender, about 3-4 minutes.
- Blend the potatoes and cauliflower with olive oil, almond milk, garlic powder, salt, and pepper until smooth.
- In a large oven-safe pan, brown the turkey over medium-high heat for 5-6 minutes, then remove it from the pan.
- Sauté the onion, garlic, and mushrooms in the same pan for 3-4 minutes until the mushrooms sweat.
- Return the turkey to the pan, add tomato paste, molasses, tamari, smoked paprika, and chili powder, and mix well.
- Cover and simmer for 5 minutes until the turkey is cooked through.
- Spread the potato and cauliflower mixture over the turkey filling evenly.
- Bake in the oven for 18-20 minutes until the topping is golden brown.
- Let cool slightly, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
5
Calories
295
Total fat
12.5g
Total carbohydrates
26.3g
Total protein
22.3g
Sodium
312.1mg
Cholesterol
67.3mg
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