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90% would make again

Mini Shepherd’s Pies

Tasty Team

Ingredients

for 12 servings

Mashed Cauliflower

  • ½ head cauliflower florets
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Filling

  • ½ yellow onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • ½ lb lean ground turkey (225 g)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried rosemary, finely chopped
  • ¼ teaspoon dried thyme, finely chopped
  • 1 tablespoon flour
  • 1 tablespoon tomato paste
  • ½ cup chicken broth (120 mL)
  • ½ cup frozen peas (75 g)
  • ½ cup frozen corn (90 g)

Nutrition Info

Powered by
    Calories 104
    Fat 6g
    Carbs 8g
    Fiber 1g
    Sugar 2g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
  3. With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
  4. In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
  5. Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
  6. Add flour and stir to combine.
  7. Add the tomato paste and broth while whisking.
  8. Add the peas and corn and cook until hot, about 5 minutes.
  9. In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
  10. Sprinkle with cheese, as desired.
  11. Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
  12. Enjoy!

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