Lightened-Up Shepherd’s Pie
Ingredients
The filling
-
1
lb
ground turkey or beef
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
2
large
carrots, chopped
-
½
cup
mushrooms, chopped
-
1
Tbsp
chopped fresh rosemary, divided
-
1
Tbsp
chopped fresh sage, divided
-
1
Tbsp
chopped fresh thyme, divided
-
½
cup
chicken stock
-
1
Tbsp
potato starch
The topping
-
½
head
cauliflower, chopped
-
1
egg
egg
-
to taste
salt and pepper
-
2
Tbsp
chicken stock (for mashing)
Instructions
- Preheat the oven to 400°F.
- In a skillet, brown the ground turkey or beef over medium heat.
- Add onion, garlic, carrots, and mushrooms; cook until soft.
- Stir in ½ cup chicken stock and potato starch, bringing to a light boil.
- Remove from heat, mix in half of the fresh herbs, and season with salt and pepper.
- Boil water in a saucepan and cook the cauliflower until soft, then drain.
- In a bowl, whisk together the egg, 2 tablespoons of chicken stock, and the cauliflower; mash until smooth.
- Mix in the reserved herbs and a pinch of salt.
- Divide the meat mixture among ramekins and cover with the cauliflower mash.
- Bake for 10 minutes, then switch to broil for another 10 minutes.
- Let cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
147
Total fat
6g
Total carbohydrates
10.9g
Total protein
17.5g
Sodium
0mg
Cholesterol
0mg
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