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Cauliflower Shepherd’s Pie

Yields1 Serving

 ½ head Cauliflower (chopped into florets)
 1 tbsp Extra Virgin Olive Oil (divided)
 ½ Yellow Onion (diced)
 1 Garlic (cloves, minced)
 8 oz Extra Lean Ground Turkey
 1 ½ cups Mushrooms (sliced)
 1 Carrot (diced)
 1 stalk Celery (diced)
 1 ½ tbsp Italian Seasoning
  tsp Sea Salt
1

Preheat oven to 350ºF (177ºC).

2

Place cauliflower florets in a medium sized saucepan, cover with water and bring to a boil. Let the florets boil until they are soft, about 15 minutes.

3

While the cauliflower is boiling, heat half of the olive oil in a large frying pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent.

4

Add the meat, and cook until browned.

5

Add the mushrooms, carrots, celery, Italian seasoning, and salt. Continue to cook for a few minutes, until the meat is cooked through. Remove from heat.

6

Drain the cauliflower and discard cooking water. Return the cauliflower to the pot and add the other half of the olive oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree.

7

Transfer the meat mixture to a casserole or pie dish and distribute into an even layer. Top with the cauliflower mash and spread it evenly across the top.

8

Place in the oven and bake for 20 minutes. Turn the oven to a low broil and broil for 10 minutes or until golden. Remove from oven and serve. Enjoy!