Shepherd’s Pie with Mashed Cauliflower

Yield: 4 servings

Per Serving: 1 leaner, 1 healthy fat, 3 green, 3 condiments

Total Time: 45 minutes

Ingredients

Mashed Cauliflower

• 5 cups riced cauliflower

• 3 large eggs

• ½ tsp salt

• 1 cup shredded, reduced-fat mozzarella

• ¼ cup parsley (optional garnish)

Turkey Filling

• 1 lb. turkey breast tenderloins, cut into fine strips

• 1 cup thinly sliced white mushrooms

• ½ tsp salt

• ½ cup sour cream

• 1 tsp Hungarian paprika

• 1 tsp Worcestershire sauce

Directions

1. Spread the cauliflower on a baking sheet lined with parchment paper and bake at 425⁰F for 30 minutes until golden brown. Remove from oven and allow to cool. Puree the cauliflower in a food processor (or use a potato masher). Mix in salt and eggs.

2. While the cauliflower bakes, stir-fry the turkey and mushrooms in a non-stick skillet in about 2 tablespoons of water for about 5 to 7 minutes until turkey is cooked through. Add the salt, sour cream, paprika, and Worcestershire sauce; mix thoroughly.

3. Transfer turkey mixture to a casserole dish. Spread the cauliflower mash evenly on top. Sprinkle with mozzarella cheese.

4. Bake in oven at 400⁰F for 15 minutes until golden brown. Divide the pie into 4 equal-sized portions, garnish with parsley if desired, and serve.

Nutrition Per serving: 330 calories, 13g fat, 12g carbohydrate, 44g protein