Turkey Shepherds Pie Light (Printable Version)

A wholesome dish featuring lean turkey and a creamy cauliflower-potato mash for light satisfaction.

# What You'll Need:

→ Mash Topping

01 - 2 medium russet potatoes, peeled and diced
02 - 1 small head cauliflower, cut into florets
03 - 2 tablespoons light cream cheese
04 - 2 tablespoons low-fat milk
05 - 1 tablespoon olive oil
06 - Salt and pepper to taste

→ Turkey Filling

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 cloves garlic, minced
12 - 1 pound lean ground turkey
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon smoked paprika
16 - 1 tablespoon tomato paste
17 - 1 cup frozen peas
18 - 1 cup low-sodium chicken broth
19 - 1 tablespoon Worcestershire sauce
20 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cauliflower florets, cooking until tender, approximately 12 to 15 minutes. Drain thoroughly.
03 - Mash potatoes and cauliflower with cream cheese, milk, olive oil, salt, and pepper until achieving smooth consistency. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking 5 to 7 minutes until softened.
05 - Stir in minced garlic and cook 1 minute. Add ground turkey, cooking until browned and fully cooked through, approximately 6 minutes, breaking apart meat as it cooks.
06 - Stir in thyme, rosemary, smoked paprika, and tomato paste. Cook for 1 minute until fragrant.
07 - Add peas, chicken broth, Worcestershire sauce, salt, and pepper. Simmer 5 minutes until mixture thickens slightly.
08 - Transfer turkey mixture to a 2-quart baking dish. Spread mash topping evenly over filling.
09 - Bake for 20 minutes, or until topping is lightly golden and filling is bubbling at the edges.
10 - Allow dish to rest 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like the shepherd's pie you crave, but you won't feel weighed down afterward.
  • The cauliflower trick makes the mash taste richer than you'd expect, with barely any detection of the vegetable.
  • Ground turkey becomes impossibly flavorful when you don't skip the aromatics and herbs, proving lean doesn't mean boring.
02 -
  • Don't skimp on draining the potatoes and cauliflower after boiling, because any excess water turns the mash mushy instead of fluffy.
  • Breaking up the turkey into small, uniform pieces as it browns ensures even cooking and better texture throughout, rather than ending up with rubbery chunks.
03 -
  • Make the filling while the potatoes and cauliflower cook so everything comes together at roughly the same time, making assembly fast and keeping flavors from cooling and dulling.
  • A shallow baking dish creates more golden top surface area, which means more of that beautiful, crispy-edged mash that makes people happy.
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