for 6 servings
- ½ teaspoon kosher salt, plus more for boiling
- 2 lb cauliflower florets (910 g), from about 2 medium heads
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ¼ cup grated parmesan cheese (25 g)
- ½ cup half-and-half (120 mL), or as needed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 lb ground turkey (425 g)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- ½ cup red wine (120 mL)
- 2 medium carrots, diced
- 1 cup frozen peas (140 g)
- ½ cup frozen corn (85 g)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced fresh sage or rosemary leaves
- 28 oz Bush's® Zero Sugar Added Baked Beans (825 g)
- ¾ cup chicken broth (180 mL)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika
- 1 tablespoon finely chopped fresh parsley, for garnish
- Calories 514
- Fat 21g
- Carbs 57g
- Fiber 20g
- Sugar 20g
- Protein 29g
Estimated values based on one serving size.
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- Preheat the oven to 400°F (200°C).
- Make the cauliflower mash: Bring a large pot of salted water to a boil over medium-high heat.
- Add the cauliflower to the boiling water, cover, and cook for 10 minutes, or until the cauliflower is very tender, but not mushy. Drain the cauliflower, then transfer to a blender or food processor while still hot.
- Add the butter, garlic powder, and Parmesan to the blender with the cauliflower. Blend on medium high speed, adding the half-and-half a little at a time and stopping to scrape down the sides as needed, until the mash is smooth and fluffy, but not liquidy. It should be soft, but retain its shape when spooned out. You may not need all of the half-and-half. Set aside until ready to use.
- Make the filling: Heat the olive oil in a 12-inch cast iron skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and beginning to caramelize, 3–4 minutes. Add the ground turkey and cook until browned, then add the garlic and sauté for another minute, until fragrant. Stir in the flour, then the tomato paste, until well-distributed. Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Bring to a boil for 2 minutes, until the wine begins to reduce and thicken. Add the carrots, peas, and corn, stirring to combine. Then, add the thyme, sage, Bush’s® Zero Sugar Added Baked Beans, chicken broth, salt, and pepper and stir to combine. Bring to a simmer and cook for 4–5 minutes, until the sauce reduces slightly and thickens.
- Smooth the top of the filling with a spatula or spoon, then cover evenly with the cauliflower mash, smoothing in an even layer and then using a fork to gently score the whole surface with ridges. Sprinkle with the paprika.
- Place the cast iron pan on a large baking dish to catch any drips, then bake for 35 minutes, or until the top is golden brown. If you prefer a darker brown top, broil on high for 3–4 minutes, watching carefully to avoid burning.
- Let the shepherd’s pie rest for 15 minutes to cool slightly, then serve garnished with parsley.