Monday, September 17, 2012

Shepard's Pie with Mashed Cauliflower

Here is a recipe that I love for fall and winter nights. It's a twist on a classic, that will have you hooked.


You'll Need:

  • 1 large head of Cauliflower, chopped in large chunks
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 2 cans corn, drained
  • 1 cup frozen peas, thawed
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound ground turkey
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese


  1. Bring a large pot of salted water to a boil. Add Cauliflower and cook until tender, about 10-15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Heat oil in a large frying pan. Add onion and cook until clear. Add ground turkey and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  3. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of corn and peas. Top with the mashed cauliflower mixture and sprinkle with remaining shredded cheese.
  4. Bake in the preheated oven for 20 minutes, or until golden brown. 

Enjoy! You will not miss the potatoes...the texture is so similar that I fooled my husband!


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