Veggieturkey Sheperd's Pie
From essentialingredients 13 years ago
- 45 minutes to make
- Serves 4 people
Cooler weather makes me want to break out the comfort food! This is a riff on my grandmother’s simple & delicious version of Sheperd’s Pie. No modifications were necessary for flavor, most certainly not (! Read more ), I just made a few changes give it a healthier twist. See less
Ingredients
- 1 & ½ lbs potatoes, russet or Yukon Gold, peeled & cubed small (to equal the size of the cauliflower florets; if I’m using Yukon Golds, I don’t peel them) shopping list
- 1 head cauliflower* trimmed & cut into florets (that are close in size to your cubed potatoes) shopping list
- 1 tablespoon butter shopping list
- 2 tablespoons sour cream (or 2 tablespoons onion & chive flavored cream cheese) shopping list
- ½ cup monterey jack cheese shopping list
- ½ cup plus 2 tablespoons chicken stock, vegetable stock or milk shopping list
- cooking spray shopping list
- salt & pepper shopping list
- 1 lb lean ground turkey (or ground beef, if you prefer) shopping list
- 1 small onion, grated (or chopped) shopping list
- 3 cloves garlic, grated or pressed shopping list
- 1 or 2 carrots, finely grated shopping list
- 2 cups frozen corn (or combination 1 cup frozen corn, 1 cup frozen peas) shopping list
- fresh chopped chives (optional) shopping list
How to make it
- Preheat oven to 350 degrees (F).
- Start the potatoes cooking in salted water; once the water boils toss in the cauliflower.
- Cook until both the potatoes and the cauliflower are tender.
- When the potatoes and cauliflower are tender, drain and return to the pot or put them in a large bowl.
- Add the butter, sour cream (or cream cheese – or both!), Monterey Jack and milk (or stock) to the potatoes and cauliflower and mash until you reach your preferred consistency. I like them 80% smooth and 20% “rustic” (lumpy!).
- Season to taste with salt & pepper.
- While the potatoes and cauliflower are cooking, spray a skillet with cooking spray, season the turkey with salt & pepper and brown and crumble for 4-5 minutes on medium heat.
- Add the grated carrot, onion and garlic and cook for another 5 minutes.
- Remove from heat (if you’ve used ground beef, you may need to drain the fat at this point, but likely not if you’ve used lean turkey), stir in the frozen vegetables you’ve chosen to use and the extra 2 tablespoons stock or milk.
- (My grandmother didn’t make a gravy for her Sheperd’s Pie and neither do I, however in using the ground turkey, I’ve found that I like to add this little bit of liquid to the meat, since there isn’t as much fat as with ground beef.)
- Assemble this in a small baking dish (8x8, 9x9, 2 & ½ quart casserole dish), putting the meat & vegetables on the bottom and spooning the mashed cauliflower & potatoes in an even layer on top.
- Bake in 350 oven for 20 minutes.
- If the top of the potatoes hasn’t browned at the end of the 20 minutes, turn on the broiler for a minute or two to brown and crisp the top. Garnish with fresh chopped chives.
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The Rating
Reviewed by 1 people-
Thank you very much for this wonderful recipe, Brooke! I made it for dinner last night and we had it for dinner again tonight. I've never had shepherd's pie before and this was also my first time cooking with ground turkey. I must admit, I doubled th...more
DetroitTokyo
in Detroit loved it
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