Cauliflower Shepherd’s Pie
SERVES 2 | 50 Minutes Total Time
Ingredients
- 1/2 head cauliflower, chopped into florets
- 1 tbs extra virgin olive oil, divided
- 1/2 onion, diced
- 1 garlic clove, minced
- 250g lean ground turkey
- 1 1/2 cups mushrooms, sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 1/2 tsp Italian seasoning
- 1/8 tsp sea salt
Method
- Pre-heat oven to 180C.
- Place cauliflower florets in a medium sized saucepan, cover with water and bring to a boil. Let the florets boil until they are soft, about 15 minutes.
- While the cauliflower is boiling, heat half of the olive oil in a large frying pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent.
- Add the meat, and cook until browned.
- Add the mushrooms, carrots, celery, Italian seasoning and salt. Continue to cook for a few minutes, until the meat is cooked through. Remove from heat.
- Drain the cauliflower and discard cooking water. Return the cauliflower to the pot and add the other half of the olive oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a purée.
- Transfer the meat mixture to a casserole or pie dish and distribute into an even layer. Top with the cauliflower mash and spread it evenly across the top.
- Place in the oven and bake for 20 minutes or until golden brown.
- Remove from oven. Serve half now and refrigerate the rest for leftovers.
