Secretly Healthy Shepherd’s Pie
Total Servings:
4
Ready In:
Prep: 15 min
Cook Time: 30 min
Calories:
374
Tags:
Dinner, Cook to Impress, Comfort Food
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This secretly healthy Shepherd’s Pie is my go-to-recipe when I am craving comfort food. My boyfriend was born and raised in the mid-west and he could not believe how much he loved this dish! No potatoes, butter, or dairy are needed, but you would never tell. Filled with hearty vegetables and ground turkey, this pie brings warmth and happiness in every bite! The secretly healthy ingredients are a mix of cauliflower and cannellini beans that create a smooth and creamy mashed-potato-like consistency that would fool anyone! You will be so happy you tried this recipe!
Ingredients
- 1 cauliflower head, cut into large pieces
- 1 onion, quartered
- 1 1/2 cloves garlic
- 2 celery sticks (or substitute for 3 small carrots if preferred)
- 4 teaspoons olive oil
- 8 oz mushrooms, sliced
- 1 1b ground turkey (at least 90% lean), you can also substitute for ground beef or ground bison
- 3/4 tsp salt
- 1/4 tsp pepper
- 4 oz canned tomato paste
- 1/3 cup water
- 2 cups cooked cannellini beans (or any other white bean), drained and rinsed
Nutrition
Serving: 1/4th of pie
- Calories: 374 calories
- Carbs: 33.7 g
- Net Carbs: 22.6 g
- Fats: 13 g
- Protein: 33.8 g
- Sodium: 764.2 mg
- Sugar: 5.8 g
- Fiber: 11.1 g
Instructions
Step 1
Preheat the oven at 375℉.
Step 2
Place the cauliflower in a pot and add water so that it covers the cauliflower. Bring to a boil over high heat, then reduce the heat to medium and cook for 10 minutes until the cauliflower is tender.
Step 3
Place the onion, garlic, and celery in a food processor and pulse until the ingredients are finely chopped.
Step 4
Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the food processor mix to the skillet along with the mushrooms, turkey, and 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Stir the mix often until the meat is cooked through (5-10 minutes).
Step 5
In a small bowl, stir the tomato paste and water together. Add the tomato mixture to the skillet with the beef and veggie mix. Combine the ingredients and let simmer for a minute or two. Then turn off the heat. Transfer the beef mixture to a 9 x 12-inch baking dish.
Step 6
Drain the cauliflower. Heat the remaining 3 teaspoons of olive oil in the pot over medium heat. Place the drained cauliflower back in the pot, and add the white beans along with the remaining 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Stir for 1-2 minutes over medium heat. Pour the cauliflower and bean mix into a blender and blend until smooth. You can also use an immersion blender if preferred. I find that using my actual blender results in a creamier consistency.
Step 7
Top the meat with the cauliflower mixture and bake for 20 to 30 minutes or until the casserole is bubbling. Transfer the casserole under a broiler for 1 minute to give the top a perfect crust. Serve and enjoy! I usually serve with a side of green beans. By the way, you can freeze any leftover portions and they are just as good when reheated!
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!