Sunday Roast Redux
A Healthy Shepard's Pie
Who doesn't love a good Sunday dinner? Today I bring you my Sunday roast with a twist.
A healthy, low fat version of the much loved classic: shepard's pie. Shepard's pie, also know as cottage pie, usually consists of cheesy mashed potatoes over minced beef or lamb which has been cooked in a think parsnip gravy.
My trimmed down version still packs tons of traditional parsnip flavor, but uses ground turkey breast, and mashed cauliflower!
Enjoy the recipe below! Serves 4.
To get started you need a small glass roasting pan.
1-1.5 lbs ground lean turkey breast
1 onion
1 16 0z can chopped tomatoes, no salt added (or 3-4 fresh tomatoes)
1 6oz pack of frozen cauliflower or 1 head cauliflower
1 cup frozen mixed peas and carrots
1 sachet of shepard's pie seasoning (or you can use pepper, and ground parsnip with a bit of cornstarch) this brand has very little sodium, so I don't mind using it.
Step One: Saute your onion and begin steaming the cauliflower
Step Two: Once onion is browned, add the ground turkey, tomatoes, veggies, and spice mix
As the turkey cooks, drain the cauliflower and blend it for about 30 seconds in a food processor, or mash with a potato masher.
Using a blender or food processor allows for very creamy, potato-like cauliflower! Once the turkey mix has been browned, place the mixture in your roasting pan and top with your cauliflower. I also added about 1/8 cup of cheese to mine.
Pop it in the over for 25 minutes at 375 and it will be ready to eat!
Yum! Enjoy!
