Turkey shepherd's pie
Updated: 2024-11-02
Make this hearty dish when you have leftover turkey or chicken on hand.
Serves 6
- 1 head cauliflower (1 to 1 1/4 pounds)
- 1 clove garlic
- 1 leek, white only, split in 4 pieces
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups diced onion
- 1 teaspoon dried thyme
- 3 teaspoons sliced garlic
- 2 cups cooked chopped turkey breast (about 12 ounces)
- 1 cup red wine, or salt-free chicken broth
- 2 teaspoons balsamic vinegar
- 8-ounce can tomato sauce with no added salt
- 1 teaspoon orange zest
- Chives, if desired
Heat the oven to 350 F.
Break the cauliflower into small pieces. In a large saucepan, steam the cauliflower, garlic and pieces of leek in water until completely tender — about 20 to 30 minutes.
Use a food processor to puree the vegetables until the texture is like that of mashed potatoes. Process only a small portion at a time.
If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if the vegetables seem dry. Stir in margarine and pepper.
In a large saute pan, heat the oil over medium heat. Add the carrots, celery, onions, thyme and garlic. Saute until then vegetables soften, about 5-6 minutes. Add the turkey and cook until browned, about 2-3 minutes. Add the red wine and cook until the wine is reduced by half. Add the vinegar and tomato sauce. Season with pepper.
Transfer the mixture to a large casserole dish. Top with the mashed cauliflower. Bake for 20-30 minutes, until the top of the casserole is golden brown.
Remove from the oven and let rest for 5 minutes. Top with minced chives and orange zest, if you wish, and serve.
Nutritional analysis per serving
Calories: 232
Total carbohydrate: 20 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 20 g
Saturated fat:
Serving size: 1 1/4 cups
Sodium:
Total fat: 5.5 g