Substituting turkey instead of beef and cauliflower instead of potatoes lightens up the calories for this comfort food classic.
Ingredients
1 1/2 large head
Cauliflower
(cut into florets)
1/4 cup
Butter, vegan
2 tbsp
Yoso Plain Unsweetened Coconut Yogurt
1/4 cup
Coconut milk, sweetened
1 dash
Salt
454 gm
Ground turkey, lean
(93% lean ground)
2 tbsp
Olive Oil, Extra Virgin
1 tsp
Salt
(coarse)
1/2 tsp
Black pepper
(ground)
2 large
Carrots
(peeled and diced)
1 cup
White onion
(medium; diced)
2 clove(s)
Garlic
(minced)
1 tbsp
Tomato paste, canned
1/2 cup
Wine, table, red
1 tbsp
Worcestershire sauce
1 cup
Chicken broth (stock)
1 cup
Frozen green peas
(frozen)
1 stalk(s)
Chives
(thinly sliced and roughly chopped; for garnish)
1 tbsp
Parsley, dried
1 dash
Black pepper
(Fresh ground for meat)
1 medium pepper(s)
Orange bell pepper
1 cup
Shiitake mushrooms, raw
1 cup
Zucchini
2 large stalk(s)
Celery
Instructions
Preheat oven to 400˚F. Prepare a 9X13 casserole dish or use an oven safe skillet to make the filling.
Add cauliflower to a large pot and cover with water. Bring to a boil over medium high heat. Cook for 6-8 more minutes until cauliflower breaks apart when pierced with fork.
Drain the cauliflower. In a large mixing bowl, add cauliflower, butter, sour cream, salt and milk and mash together until completely combined. Cover and keep warm.
While the cauliflower is coming to a boil, heat olive oil in a large skillet over medium high heat. Add onion, and carrots and sauté until they start to brown, about 4 minutes.
Add the garlic and sauté for another minute or until fragrant.
Add the turkey, salt and pepper, stirring frequently for about 4-5 minutes.
Add the tomato paste and sauté for another minute. Add the red wine and cook down for about 2 minutes while scraping any browned bits off the bottom of the pan.
Pour in the Worcestershire sauce, and chicken broth. Bring to a boil and then reduce heat to a simmer, cooking down for another 10 minutes.
Add the peas and stir to combine.
If using a casserole dish, pour turkey mixture into the dish and press into a smooth layer. Add the cauliflower mash on top. If using an oven safe skillet, leave the filling in the pan and simply add the cauliflower mash on top! Seal in the sides to avoid too much bubble up from the filling below.
Cook for 25-30 minutes until cauliflower has just started to brown and any liquid on the sides is bubbling.
Cool on a wire wrack for 10 minutes. Garnish with freshly ground black pepper, parsley and chives.
