Turkey Shepherd's Pie
From Clinton Kelly
- 2 heads cauliflower, cut into florets
- 4 cloves garlic
- Olive oil
- 1/4 cup low fat Greek yogurt
- 1/4 cup Parmigiano-Reggiano
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 pound ground turkey, mix of dark and white meat
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1/4 cup red wine
- 1 1/2 cup low sodium chicken stock
- 1 teaspoon Worcestershire sauce
- 2 teaspoons thyme, chopped
- 1 teaspoon rosemary
- 1/2 cup peas, fresh or frozen, thawed
Preparation time 10mins
Cooking time 50mins
Preheat oven to 400.
Place whole garlic cloves in a sheet of foil and drizzle with olive oil, salt, and pepper. Place in the oven and roast until softened, about 25 minutes.
Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 minutes, until fork tender. Drain cauliflower. Puree the cauliflower, roasted garlic, olive oil, yogurt, and parmesan until smooth. Season with salt and pepper. Set aside.
In a medium cast iron pan, add a drizzle of olive oil. Add the onions, carrots and celery, saute until translucent. Add the turkey, season with salt and pepper and cook until browned and cooked through. Add in the tomato paste and allow to cook for 3 minutes, until rich in color.
Sprinkle the meat with flour and toss to coat, cooking another minute. Add in the red wine, scraping the bottom of the pan and cook for another 2 minutes. Add chicken stock, Worcestershire sauce, thyme, rosemary and peas. Bring to a boil, reduce to a simmer, and cook 10 minutes until thickened. Season with salt and pepper.
Turn on broiler. Top meat mixture with roasted cauliflower puree and place under broiler until golden and crispy, about 5 minutes.