Appetizing Turkey Shepherd's Pie With Mashed Cheddar Cauliflower
Gretel Shaw
This is the first time I used turkey for my shepherd's pie and it went pretty well! I also used cauliflower to spice things up. I know you'll be intrigued with this appetizing turkey shepherd's pie with mashed cheddar cauliflower.
Drizzle enough olive oil to cover the bottom of your pan in an oven-proof skillet. Heat over medium heat, adding onion when the oil starts to "shimmer". Cook for 3 minutes.
Add carrots and cook for another 3 minutes or until onions are translucent.
Add in turkey and cook until the turkey is no longer pink for approximately 5 to 8 minutes.
Lower heat to low and add tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. If the mixture looks dry, try adding a tablespoon of water.
Add in peas and carrots, and mix until heated through. Set aside.
Preheat the oven to 425 degrees Fahrenheit.
In a microwave-safe bowl, cook cauliflower rice on high for 1 1/2 to 2 minutes. Stir and test for doneness. If cauliflower isn't heated up, continue to cook at 1-minute intervals.
Puree cauliflower until smooth using a food processor, blender or immersion blender, puree cauliflower until smooth. Add in butter, half and half, salt and pepper. Blend well.
Add in cheese and puree for 10 seconds.
Spoon cauliflower mixture on top of ground turkey and smooth into one layer. Bake for 20 minutes at 425 degrees Fahrenheit or until the cauliflower has slightly browned.
Serve immediately and garnish with shredded cheese, if desired.