Lightened-Up Turkey Shepherd's Pie
 
 
Makes 6 servings
Ingredients
Cauliflower and potato purée topping:
  • 1 head garlic
  • 3 tablespoons olive oil, divided
  • 1 small head orange cauliflower, stems removed and florets cut into bite-size pieces
  • 2 large Yukon Gold potatoes, peeled and cut into 1" cubes
  • ½ cup reduced-fat sour cream
  • 8 ounces frozen chopped spinach, thawed and squeezed to remove excess moisture
  • sea salt and freshly ground black pepper, to taste
Filling:
  • 2 tablespoons olive oil
  • 1¼ pounds ground turkey
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 4 garlic cloves, minced
  • 4 teaspoons tomato paste
  • 2½ tablespoons brown rice flour (see notes)
  • 1¼ cups chicken broth
  • 2½ teaspoons Worcestershire sauce
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1¼ cups frozen peas
  • 8 ounces frozen chopped spinach, thawed and squeezed to remove excess moisture
  • sea salt and freshly ground black pepper, to taste
Instructions
Make the cauliflower and potato purée topping:
  1. Preheat oven to 400 degrees.
  2. Cut about ¼ inch off the top of the head of garlic. Place garlic on a piece of foil, drizzle with 1 tablespoon olive oil and fold to enclose. Bake for 1 hour and then remove from the oven. When cool enough to handle, squeeze out roasted garlic and transfer to a small bowl.
  3. Bring a large pot of salted water to a boil. Add cauliflower and potatoes and cook, uncovered, until tender, 12-15 minutes. Drain, reserving 1 cup cooking liquid.
  4. Transfer cooked cauliflower and potatoes to a large bowl. Add ¼ cup reserved cooking liquid and purée until smooth. If necessary, add more reserved cooking liquid to loosen the purée.
  5. Add sour cream, spinach, roasted garlic and remaining 2 tablespoons olive oil and stir to combine. Season with salt and pepper to taste.
Make the filling and assemble the pie:
  1. In a large pot, heat olive oil over medium-high heat. Add ground turkey, breaking it into bite-size pieces with a wooden spoon, and cook until browned.
  2. Add onion and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add tomato paste and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes. Add flour and cook, stirring constantly, for 2 minutes.
  4. Add chicken broth, Worcestershire sauce, parsley, thyme and rosemary and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  5. Add peas and spinach and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
  6. Transfer mixture to a 12" pie plate. Spread the cauliflower and potato purée topping over the mixture.
  7. Broil for 5-7 minutes to brown top.
Notes
You can substitute all-purpose flour if it's more convenient.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/lightened-up-turkey-shepherds-pie/