Turkey Shepherd’s Pie
This shepherd’s pie is not only gluten- and dairy-free, it’s also way healthier than the original. We swapped in lean, ground turkey for the classic lamb or beef, and reduced the starch by mixing half a head of vitamin-rich cauliflower into the potato topping.
for the filling:
3 tablespoons olive oil, divided
1 pound dark ground turkey
1 small yellow onion, diced
1 medium carrot, diced
3 large garlic cloves, minced
2 whole sprigs rosemary
salt and pepper
1 small can tomato paste (⅓ cup)
2 cups chicken stock
2 tablespoons gluten free worcestershire sauce
1 cup frozen peas
for the topping:
½ pound russet potato (1 medium potato), cut into ½ inch dice
½ head medium cauliflower, stem removed and cut into 1-inch pieces
2 tablespoons olive oil + extra for the top
salt and pepper to taste
1. Preheat the oven to 375°F.
2. Heat the largest sauté pan you have over high heat. When the pan is hot, add 1 tablespoon olive oil and the ground turkey and season generously with salt and pepper. Sauté until very well browned, about 5-7 minutes.
3. Meanwhile, heat the remaining 2 tablespoons olive oil in a medium dutch oven over medium low heat. Add onion, carrot, garlic and rosemary, and cook 5-7 minutes, or until the onion is translucent and the veggies are just starting to brown.
4. Add the tomato paste and cook 2-3 minutes, stirring often and being careful not to let it brown.
5. Add the chicken stock to the pan with the turkey to deglaze, then transfer everything to the dutch oven along with the Worcestershire sauce.
6. Bring the mixture up to a boil then reduce the heat and simmer gently for 25 minutes, stirring occasionally.
7. While the meat sauce simmers, put the diced potatoes in a small to medium saucepan and cover with cold water by at least 3 inches. Add a very generous pinch of salt and bring the mixture to a boil. Once it reaches a boil, reduce to a steady simmer and set the timer for 6 minutes. When the timer goes off, add the cauliflower, bring the mixture back up to a boil, reduce to a simmer again and cook for another 6 minutes.
8. Drain the mixture, return to the saucepan and cook over low heat for 1 minute to cook off any residual water. Turn off the heat and mash the mixture very well with a potato masher. Add 2 tablespoons of olive oil and season to taste with salt and pepper.
9. When the meat sauce has reduced for 25 minutes, remove the rosemary sprigs, add the frozen peas, and season to taste with salt and pepper.
10. Transfer to a 2-3 quart baking dish (or leave in the dutch oven) and spread the potato cauliflower mixture evenly over the top. Drizzle over a little extra olive oil and bake in the oven for 20-25 minutes, or until the filling is starting to bubble. Turn on the broiler and cook for 3-5 minutes, just until the topping starts to brown.