Recipe: Healthy, Hearty Shepherd’s Pie

Instructions

Wash and prep the veggies. Peel the potatoes. Trim and dice the onion, carrots, and celery. Slice the mushrooms. 

Add the potatoes to a medium-sized pot. Cover with a couple inches of water. Cover with a tight-fitting lid and bring to a boil over high heat. Once boiling, reduce to a simmer. When fork tender, remove from heat and drain water, reserving ½ cup. Add cauliflower rice and cheese. Mash well. Add a small amount of reserved potato water, if needed, to slightly thin out the mixture. Add salt and freshly ground pepper to taste and set aside. 

Add oil to a large oven-safe, 12-inch skillet over medium heat. Add the onions and sauté until translucent. Add ground turkey, Worcestershire sauce, thyme, and tomato paste. Cook for about 10 minutes stirring frequently, until turkey is cooked through. Remove from heat and set aside. 

In the same skillet, add mushrooms, peas, corn, carrots, celery, and veggie stock. Sauté covered for approximately 5–10 minutes. Add lentils and cover for 3–4 minutes. Add salt and pepper to taste. Check frequently to determine if more stock is needed to prevent sticking, but do not add too much stock. 

Pre-heat oven to 350°F. 

Add ground turkey mix back into the skillet and sauté for another 3 minutes, mixing well. 

Top the turkey and lentil mixture evenly with the mashed potato and cauliflower mixture. 

Bake for 5–10 minutes at 350°F. Broil for the last 1–2 minutes to brown the top, watch closely to avoid burning. Remove from oven. 

Garnish with freshly chopped parsley. Serve.