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These Mini Shepard Pies Are Bites Of Comfort Food

With a low-carb twist, too!

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INGREDIENTS

Mashed Cauliflower:

½ head of 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 pound lean ground turkey

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon rosemary, finely chopped

¼ teaspoon thyme, finely chopped

1 tablespoon flour

1 tablespoon tomato paste

½ cup chicken broth

½ cup frozen peas

½ cup 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 (optional).

11. Bake for 10-15 minutes, or until the cheese is melted and has started to brown.

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