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Healthy Shepherd's Pie with Cauliflower Mash
Healthy Shepherd's Pie with Cauliflower Mash
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Low-carb Shepherd's pie with turkey and cauliflower mash: a comforting twist on a classic favorite.
Ingredients:
  • 1 tablespoon avocado oil
  • 5 cups diced celery
  • 5 cups finely chopped mushrooms
  • 0.5 medium onion, diced
  • 3 pounds lean ground turkey
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon crushed red pepper flakes, or to taste
  • 0.5 teaspoon sea salt
  • 0.25 cup almond flour
  • 1 (8 ounce) can low-sodium tomato sauce
  • 2 medium zucchini, cut into 1/4-inch slices
  • 4 (10 ounce) packages frozen cauliflower rice (such as Green Giant®)
  • 0.33333334326744 cup milk
  • 2 tablespoons butter, divided
  • 0.5 teaspoon paprika
Instructions:
  • In a generously sized skillet over medium-high heat, warm the avocado oil. Saute celery, mushrooms, and onion until the onion turns translucent in about 5 to 7 minutes. Add turkey to the skillet and crumble it, followed by parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until the turkey loses its pink color and the liquid in the skillet evaporates, around 15 minutes.
  • Evenly dust the turkey mixture with almond flour and cook for 1 minute. Mix in the tomato sauce until fully incorporated; simmer until thickened, approximately 5 minutes. Pour the mixture into a 9x13-inch baking dish and garnish with sliced zucchini on top.
  • Preheat the oven to 350°F (175°C) to ensure the perfect cooking temperature.
  • In a large nonstick skillet over medium heat, cook cauliflower rice, stirring occasionally, until hot, for about 5 minutes. Place 1 cup in a large bowl. Put the rest of the cauliflower rice in a food processor with milk and 1 tablespoon butter; blend until smooth. Combine with the reserved rice for a nice texture contrast.
  • Evenly layer the cauliflower mixture on top of the meat and zucchini. Scatter small pieces of the remaining 1 tablespoon butter over the cauliflower. Finish with a generous sprinkle of paprika.
  • Bake in the oven until the cauliflower topping turns golden, about 30 to 35 minutes.

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