- Calories 295
- Fat 14g
- Satfat 5g
- Unsatfat 9g
- Protein 24g
- Carbohydrate 21g
- Fiber 6g
- Sugars 8g
- Added sugars 0g
- Sodium 540mg
- Calcium 7% DV
- Potassium 20% DV
Our Spring Vegetable Shepherd’s Pie Slashes Carbs by 75%
Greg DuPree
We use cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour in step 3.
How to Make It
Step 1
Preheat broiler to high with oven rack in upper middle position.
Step 2
Microwave cauliflower according to package directions until tender. Combine cauliflower and cheese in a food processor; process until smooth.
Step 3
Heat oil in a large ovenproof skillet over medium-high. Add turkey, and cook, breaking up with a spoon, until turkey begins to brown, about 4 minutes. Add carrots, zucchini, onion, and peas; stir to combine. Add salt, and cook, stirring often, 4 minutes. Add flour and 1 teaspoon thyme; stir to combine. Increase heat to high, and add chicken stock. Cook, stirring constantly, until mixture thickens. Spoon cauliflower mixture over turkey and vegetable mixture in skillet, smoothing top with a spoon; sprinkle with pepper.
Step 4
Broil until cauliflower topping is golden brown in spots, 3 to 4 minutes. Sprinkle with additional thyme leaves. Serve immediately.
