Daily Archives: April 30, 2018

Turkey Shepherd’s Pie with Cauliflower Mash

Before making this Turkey Shepherd’s Pie with Cauliflower Mash, I never tried the original beef version-mainly because I do not eat red meat.  But my husband who is will eat red meat on occasion said he prefers this lighter, healthier version!  This turkey shepherd’s pie is made with easy whipped cauliflower mash (recipe on my blog!), veggies and white meat ground turkey.  It’s low carb (for those being mindful of their carbohydrate intake) and a fun take on the traditional Shepherd’s pie!  Cauliflower make the perfect substitute for mashed potatoes in this recipe and is a staple side dish in my home!  I can’t wait to hear what you think!

2) Turkey Shepherd’s Pie

Ingredients

3 cups of shredded white meat turkey or 1 pound ground turkey breast

1.5 teaspoon finely chopped fresh thyme

1 teaspoon chopped rosemary

1 onion, finely chopped

1 cup low sodium chicken broth mixed with 1 tablespoon cornstarch or gluten free all-purpose flour (or regular ap flour)

1 large carrot, diced

1/2 cup frozen peas, thawed

1/2 cup frozen corn kernels, thawed

2 tablespoons ketchup

2 cloves garlic minced

1 teaspoon olive oil

¼ teaspoon salt (optional)

 

Directions

  • Preheat oven to 375 degrees
  • Heat the oil in a medium ovenproof skillet over medium-high heat.
  • Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes
  • Add the turkey and thyme and sauté for 2-3 minutes (if using raw ground turkey, continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned).
  • Stir in the ketchup and cook until lightly caramelized.
  • Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes.
  • Stir in the peas and corn and season with salt, if using.
  • Prepare the cauliflower mash (see previous recipe).
  • Finally, place ground turkey in a baking dish and spread mash on top.
  • Bake for 30 minutes or until golden on top.

 

 

Whipped Cauliflower Mash

There’s no doubt that cauliflower has become the new “it” ingredient.  It’s everywhere from pizza crust to vegan buffalo wings.  But one of my favorite cauliflower dishes is this whipped mash and my entire family prefers it over potatoes.  Just to be clear, I have nothing against potatoes, but when I developed gestational diabetes during my first pregnancy and still struggled with pre-diabetes for a couple of years after the birth of my second child (whom I did not have gestational diabetes with), I became more conscious of the foods that spike my blood sugar and potatoes was one of them.  So I always sought alternatives that would keep my blood sugar levels at bay but still provide me with good nutrition.  I promise, you will not miss the potatoes with this mash! It’s super easy, low carb, mild in flavor and packed with nutrients!   In fact, cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6!  It’s also a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin, to name a few.

Try this side dish with my Turkey Shepherd’s Pie, also on my blog! Just search for that recipe or under “turkey” and it should pop right up.  Enjoy!

Ingredients

1-16 oz bag of frozen cauliflower, steamed

1 heaping tablespoon light cream cheese or soy-based spread

2-4 tablespoons milk or dairy alternative

2 tablespoons chopped green onion

salt and pepper to taste

Directions

  • Place cauliflower and cream cheese in a food processor and process on high speed for about 1 minute.
  • Slowly, add in the milk until desired consistency is achieved.
  • Pour into a bowl and top with green onions.