Turkey Shepherd’s Pie with Cauliflower Mash is a lightened up version of Shepherd’s Pie with ground turkey and topped with cauliflower mash!
A combination of the winter and pregnancy has me craving comfort food, constantly. Comfort food, to me, is usually meat and potatoes. Sometimes pasta. Sometimes soup and sometimes anything covered in cheese. But a lot of meat and potatoes.
As an attempt to enjoy the feeling and flavors of comfort food but perhaps lighten things up a bit, I created this Turkey Shepherd’s Pie with Cauliflower Mash! And let me tell you – it did not disappoint. It was delicious, filling, and healthy to boot!
Ingredients in Shepherd’s Pie with Cauliflower Mash
Carrots, Peas, and Corn
How to Make Turkey Shepherd’s Pie
This recipe has a few steps, but if you can multitask in the kitchen, it should be pretty straightforward. You’ll start by prepping the cauliflower and then steaming it. I like to do it on the stovetop, but you can also steam it in the microwave, if you prefer.
While the cauliflower is steaming, get started on the filling. Simply brown the ground turkey and then add the onion to get it softened a bit. You’ll add the garlic and then some flour, which will help thicken then mixture when you add the chicken broth. You’ll add the chicken broth along with the Worcestershire, tomato paste, herbs, salt, pepper, and the frozen veggies. And that’s it – your filling is done!
Once the cauliflower is done steaming, you will drain it, and then puree it with cream cheese, garlic powder, and salt in a food processor.
The whole filling mixture gets transferred to an oven-safe dish, topped with the cauliflower mash, and baked to bubbly perfection!
We all devoured this meal and there were actually no leftovers after this dinner. Now that speaks for itself!
Like this recipe? Check these out, too:
Turkey Tater Tot Casserole from Drizzle Me Skinny
Turkey Shepherd's Pie with Cauliflower Mash
For the Cauliflower Mash:
- 1 head cauliflower
- 4 ounces cream cheese
- 1 tsp garlic powder
- 1/2 tsp salt
For the Filling:
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 white onion diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp flour
- 1 cup chicken broth
- 1 tbsp Worcestershire
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 1/2 cups frozen vegetable mix with corn, carrots, and peas
- fresh thyme, for topping
- Preheat the oven to 400 degrees F.
- Cut the florets from the core of the cauliflower head.
- Bring a pot of water to boil and add the cauliflower.
- Boil cauliflower until tender, about 10 minutes.
- Drain from the water and then place the steamed cauliflower in a large food processor.
- Process until pureed.
- Add the cream cheese, garlic powder, and salt, and process until combined, scraping down the edges a couple of times.
- Meanwhile, make the filling.
- Add the turkey to a large skillet and cook until browned, breaking it into smaller pieces as it cooks.
- Once cooked, add the olive oil and onion, and cook until the onion is tender, about 5-7 minutes.
- Add the garlic, season with salt and pepper, and cook one more minute.
- Add the flour, stirring to combine, and cook one more minute.
- Slowly add the broth, stirring well to combine.
- Add the Worcestershire, tomato paste, thyme, and rosemary, and stir well to combine.
- Stir in the frozen vegetables to combine.
- Transfer the filling to a greased 8x8" or 9x9" baking dish.
- Top with the cauliflower mash.
- Bake in the preheated oven for 20-25 minutes, until the filling is bubbling and the top is starting to become golden.
- Serve with fresh thyme. Enjoy!