Shepherd’s Pie

(serves 4-6)

(Whole 30 Compliant if you omit the peas)

This is a lighter version of the traditional shepherd’s pie with a cauliflower mash topping and turkey meat base with lost of veggies.  It’s hearty and filling, but doesn’t make you feel weighed down.  I recommend this as a make ahead meal to get you through at least 2 days of your week by just reheating.

Ingredients:

For the filling:

olive oil

1 white onion, small dice

2 carrots, peeled and cut into small dice

2 stalks celery cut into small dice

1/2 tsp salt

1/4 tsp pepper

1 tablespoon herbs de Provence

1 lb. ground turkey meat

2 tablespoons tomato paste

1 tablespoon coconut aminos

2 cups bone broth

8oz. frozen peas, thawed

2 tablespoons arrowroot mixed with 4 tablespoons cold water

For the cauliflower mash topping:

1 head of cauliflower, cut into florets

3 tablespoons chicken or vegetable broth

2 tablespoons ghee

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat oven to 350*F. Thaw the peas.

For the filling:

Heat about a tablespoon of oil in a large saute pan and add the onion, carrot, and celery.  Sweat the vegetables with the salt, pepper and herbs de Provence.

Push the veggies to one side of the pan and add the turkey to the other half of the pan.  Top the turkey with a pinch of salt and pepper while it cooks. Cook until the turkey is no longer pink.

Add the tomato paste, soy sauce, and broth and bring to a boil. Then lower to a simmer, cover and cook covered for about 20 minutes.

Uncover the pan and allow to simmer for another 20 minutes, so the liquid in the pan reduces.

After the liquid is reduced, stir in the peas.

To thicken the liquid, turn off the heat under the pan and stir in about half of the arrowroot and water mixture. Watch the liquid thicken.

Pour the filling into a baking dish or 2 loaf pans and top with the cauliflower mixture below.

For Cauliflower Mash Topping:

Steam the cauliflower.  Place a small amount of water in the bottom of a pot. Place a steamer basket filled with cauliflower on top of the water and place a lid overtop. Let simmer for about 20 minutes, or until fork tender.

Put the now cooked cauliflower into a food processor with the rest of the ingredients.  Process until you have your desired texture.  My husband prefers “whipped”, so we make them smooth and creamy, but you can also mash them by hand with a potato masher or pulse the food processor just a few times to get more texture in your mash. The longer it processes the smoother it gets.

Once it’s finished, set aside until the filling is complete.

Then top the filling with the cauliflower mix.

Bake the shepherd’s pie in 350*F oven for 20 minutes.

5 from 1 reviews
Shepherd's Pie
 
Sherri:
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Ingredients
  • For the filling:
  • olive oil
  • 1 white onion, small dice
  • 2 carrots, peeled and cut into small dice
  • 2 stalks celery cut into small dice
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tablespoon herbs de Provence
  • 1 lb. ground turkey meat
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut aminos
  • 2 cups bone broth
  • 8oz. frozen peas, thawed
  • 2 tablespoons arrowroot mixed with 4 tablespoons cold water
  • For the cauliflower mash topping:
  • 1 head of cauliflower, cut into florets
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons ghee
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Preheat oven to 350*F. Thaw the peas.
  2. For the filling:
  3. Heat about a tablespoon of oil in a large saute pan and add the onion, carrot, and celery.  Sweat the vegetables with the salt, pepper and herbs de Provence.
  4. Push the veggies to one side of the pan and add the turkey to the other half of the pan.  Top the turkey with a pinch of salt and pepper while it cooks. Cook until the turkey is no longer pink.
  5. Add the tomato paste, soy sauce, and broth and bring to a boil. Then lower to a simmer, cover and cook covered for about 20 minutes.
  6. Uncover the pan and allow to simmer for another 20 minutes, so the liquid in the pan reduces.
  7. After the liquid is reduced, stir in the peas.
  8. To thicken the liquid, turn off the heat under the pan and stir in about half of the arrowroot and water mixture. Watch the liquid thicken.
  9. Pour the filling into a baking dish or 2 loaf pans and top with the cauliflower mixture below.
  10. For Cauliflower Mash Topping:
  11. Steam the cauliflower.  Place a small amount of water in the bottom of a pot. Place a steamer basket filled with cauliflower on top of the water and place a lid overtop. Let simmer for about 20 minutes, or until fork tender.
  12. Put the now cooked cauliflower into a food processor with the rest of the ingredients.  Process until you have your desired texture.  My husband prefers “whipped”, so we make them smooth and creamy, but you can also mash them by hand with a potato masher or pulse the food processor just a few times to get more texture in your mash. The longer it processes the smoother it gets.
  13. Once it's finished, set aside until the filling is complete.
  14. Then top the filling with the cauliflower mix.
  15. Bake the shepherd's pie in 350*F oven for 20 minutes.