The Millennial Chef

Healthy Shepherd's Pie Take 2

This recipe is one that TRULY posses two really important qualities- being freaking delicious and being healthy as can be. It’s my Healthy Shepherd’s Pie. I made a different rendition last year (equally as good just slightly different flavors) but this one is slightly better. The topping is by far the star of the show. It’s a mash of cauliflower, turnip, and celery root. The three vegetables are boiled in chicken stock and water, then blended with a splash of skim milk and chicken stock, Greek yogurt, mascarpone cheese, and thyme. It’s simple flavors that speak for themselves. It’s a lighter and more fresh take on the classic Shepherd’s Pie and honestly I like this one better.

Ingredients:

Extra virgin olive oil

1 pound of lean ground turkey

1 cup of onion (about half a large onion), diced small

2 small carrots, diced small

1 teaspoon of tomato paste

1 teaspoon of low sodium soy sauce

1 teaspoon of Worcestershire

Fresh thyme

1/2 head of cauliflower- cut into bite sized florets*

1/2 turnip- peeled and diced*

1/2 celery root- peeled and diced*

*the above three ingredients should add up to about 3 cups worth of veggies. Err on the side of making more, because you can eat the leftovers as a side*

Low sodium chicken stock

2 tablespoons of skim milk

2 tablespoons of plain, nonfat Greek yogurt

1 tablespoon of mascarpone cheese

Pinch of nutmeg

Paprika

Serving size- 4

Directions:

  1. Preheat your oven to 400. Bring a large pot of water/chicken stock to a boil and add 1 teaspoon of salt.
  2. Add the cauliflower, turnips, and celery root pieces to the pot and boil for about 15-20 minutes, or until the vegetables are soft and ready to be mashed up. You should be able slice them like butta.
  3. While the vegetables are boiling, start making your base. Add 1 teaspoon of olive oil to a cast iron skillet (if you don't have a cast iron, use a regular fryingpan and then transfer the meat mixture over to an oven safe dish/pan when you bake), and brown your ground turkey for about 3-5 minutes. Season with salt and pepper. Then, add the onion and carrot to the same pan and cook for another 3-5 minutes. Next, season with a pinch more salt and pepper and add the tomato paste, soy sauce, Worcestershire, 1 teaspoon of fresh thyme and combine.
  4. Once the cauliflower/turnip/celery root vegetables are completely softened, add them to a food processor (or do it old fashioned way and mash it yourself), and pulse a few times. Next add 2 tablespoons of low sodium chicken stock + skim milk, plus the Greek yogurt, mascarpone cheese, pinch of nutmeg, 1/2 teaspoon of fresh thyme, pinch of salt and pepper and pulse again until it's the consistency you like. I like to have it a little on the chunkier side, but this is completely up to you! Taste for seasonings.
  5. Once the "mash" is to your liking, add it to the top of the ground turkey mixture until the top is completely covered. You can add as much or as little mash to the top as you like! I like a lot so I went to town. Then, bake it for 20-25 minutes or until the top is golden brown and gorgeous.
  6. Garnish with more fresh thyme leaves, a sprinkling of paprika, and a little touch of butter. Enjoy!

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