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Mini Shepherd’s Pies

from the video 6 Fun-Size Snacks ▶︎

by Melissa Boyajian

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 (225 g) lean ground turkey
  • 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 (120 mL) chicken broth
  • ½ cup (75 g) frozen peas
  • ½ cup (90 g) frozen corn

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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