This Ground Turkey Shepherd’s Pie with Cauliflower Mash Topping is a deliciously healthy, slimmed down version of the classic comfort food dish.
I’m gonna come clean guys. Sometimes there’s a little trickery involved in my cooking and the dishes I present at my table. But it’s trickery performed for a good reason. You know, like to benefit someone’s health.
And y’all know who that someone is, right? B-I-N-G-O! Mr. Picky! I hate calling him out all the time (well, not really), but he’s so easy to make
fun an example of.
He’s always saying things like, “wow, WE really have to eat healthier.” You know that “we” he’s referring to is really him, right?
And then when I try to help him out on his quest for healthy eating, he’ll say something silly like, “well, you know I don’t like that. Why’d you add that? Now, I can’t eat it.”
I try folks, I try.
So, let’s address the elephant in the room here, shall we? Ground Turkey Shepherd’s Pie with Cauliflower Mash Topping.
Do you see what’s wrong here? Anything immediately popping out as something Mr. Picky would have a real problem with. Why yes! The cauliflower topping.
I’ve known Tom for more than half my life and I’ve NEVER, not once, seen him even entertain the thought of eating a piece of cauliflower.
So even before attempting to feed him this pie, a few weeks back when he was away, I tried it out on our neighbor David. I said it was shepherd’s pie. I never mentioned it was a healthy version.
David said it was one of the best dinners he ever ate. Green light to proceed folks.
Ground Turkey Shepherd’s Pie with Cauliflower Mash Topping
- frozen riced cauliflower
- Boursin cheese
- olive oil
- yellow onion
- ground turkey
- kosher salt and pepper
- all-purpose flour
- reduced sodium chicken broth
- tomato paste
- Worcestershire sauce
- frozen peas
How to Make this Ground Turkey Shepherd’s Pie with Cauliflower Mash Topping
I swapped out the usual beef or lamb for ground turkey, added carrots, corn, peas, fresh thyme and rosemary. I also substituted cauliflower mash which has about a fourth of the carbs and twice the amount of fiber for traditional mashed potatoes.
I’ve softened the blow of straight up cauliflower mash with the addition of some Boursin cheese, an idea I got from Cooking Light Magazine.
A girl’s gotta do what a girl’s gotta do! Baby steps.
If that doesn’t entice him to even give it a try, he’s hopeless. Wish me luck!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Ground Turkey Shepherd’s Pie with Cauliflower Mash Topping
I used Shallot & Chive Boursin Cheese for my cauliflower mash, but any flavor will work.
The ground turkey and cauliflower mash really make this dish healthier than the traditional shepherd’s pie. If you wanted to be a “Tom” you could always substitute ground beef and regular mashed potatoes.
More Delicious Comfort Food Recipes to Enjoy
Cheesy Chicken Broccoli Rice Bake
Ground Turkey Shepherd's Pie with Cauliflower Mash ToppingPrint Recipe Pin Recipe
- 2 10 oz. pkg. frozen riced cauliflower
- 1 6.5 oz. package Boursin cheese
- 2 Tbsp. olive oil
- 1 cup yellow onion, chopped
- 3 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 lb. ground turkey
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. flour
- 1 cup reduced sodium chicken broth
- 1 Tbsp, tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 tsp. fresh thyme leaves
- 1 tsp. fresh rosemary leaves
- 1/2 cup corn
- 1/2 cup fresh or frozen peas
- parsley, finely chopped for sprinkling on top
- Microwave the cauliflower according to the package directions. Combine the cauilflower and Boursin cheese in a food processor until smooth. Set aside.
- Preheat oven to 400 degrees.
- Add olive oil to a large saute pan over medium-high heat. Add the onions and the carrots and cook for 5 minutes, stirring often. Add the garlic and continue to cook for one minute. Add the ground turkey, salt and pepper and cook until no longer pink, breaking the meat up with a spoon.
- Sprinkle the meat with the flour, stirring until combined. Cook for 2 minutes. Add the chicken broth, tomato paste, Worcestershire sauce, thyme and rosemary. Stir until well combined. Bring the mixture to a boil, then reduce to a simmer and cook until the mixture thickens, about 8-10 minutes,
- Add the corn and the peas and mix to combine. Spread the mixture in a 9x9 baking dish. Top with the cauliflower mash, spreading to the edges. Sprinkle top with parsley, if desired.
- Bake for 25 minutes until cauliflower mash begins to brown and mixture appears to be bubbling. Remove from oven and let stand for 10 minutes before serving.
Updated: This post was first published here in February 2019. I decided it was worthy of a re-share, so I’ve updated the content and added some notes to the post above.
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