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Recipe : Entry # 1450
Karen Lange
Recipe Title
Turkey Shepherds Pie
Recipe Theme
Main Dishes
Baldwin EMC
1 head of cauliflower (or 1 pound bag of frozen cauliflower)
1 tablespoon butter
3 tablespoons of low-fat sour cream
1 tablespoon Parmesan cheese salt, pepper and garlic powder to taste
1 can mix vegetables
1 pound of ground turkey (leftover turkey is also good)
1/2 cup chicken broth
1 cup low-fat shredded cheddar cheese
Pre-heat oven to 375. Chop cauliflower and boil in salted water just as you would when making mashed potatoes. When fork tender, drain the water off and butter, sour cream, Parmesan cheese and a sprinkle of salt, pepper and garlic powder. Mash well and set aside. While cauliflower is boiling, brown the ground turkey (or chop leftover roasted turkey), drain off any fat drippings and place meat into a deep sided casserole dish which has been sprayed with cooking spray. Layer the rest of the items. Pour the chicken broth over the turkey. Layer the veggies over the meat and broth. Next, spread the mashed cauliflower over the veggies, taking care to bring the cauliflower all the way to the edges of the casserole dish, making a seal which will keep anything from bubbling out and over the edge of the dish. Now top with the shredded cheese and bake for 30 to 40 minutes, or until the internal temp reaches 145 degrees. the cheese will be golden brown and bubble. Serves 4