When I was a kid in the U.K. we used to sing a nursery rhyme that had the line “Roast beef Sunday, Shepherd’s Pie Monday!” True to the rhyme, instead of roast beef, this... low-carb Thanksgiving Shepherd’s Pie is, as the name implies, an easy, tasty way to use up any leftovers from the turkey you may have that haven’t already gone into sandwiches T-Day night. Instead of using ground turkey as written below, shred any meat that you have left, sauté and add the veggies to it as instructed. It will make a deliciously unexpected holiday weekend supper.
Preheat oven to 375 degrees. Spray a 9x13-inch casserole pan with cooking spray.
Fill a large pot with water and bring to a boil. Add cauliflower and cook until fork tender. Drain and place in a large bowl. Season with salt and add milk. Using a hand mixer or potato masher, mash cauliflower until smooth. Hold until assembly.
In a large sauté pan over medium heat add olive oil. Add ground turkey and cook for about 10 minutes, using a wooden spoon to break up meat.
Add celery, carrots, onions, squash, and sage. Season with salt and pepper and cook for about 20 minutes, stirring occasionally until meat is cooked through and vegetables are soft.
Add cranberries, peas, and stock. In a small bowl, mix together cornstarch and ¼ cup water. Add to the pan, and stir to combine. Bring to a simmer and cook for another 10 minutes, stirring occasionally.
Pour turkey and vegetable into prepared casserole pan. Top with mashed cauliflower, and spread into an even layer.
Place casserole in oven and bake for about 20 minutes, or until cauliflower begins to brown and filling is bubbling.
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