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Cauliflower Topped Turkey Shepherd’s Pie

Cauliflower Topped Turkey Shepherd’s Pie

A modern twist on a comfort food classic. The incredibly delicious pureed cauliflower mash is rich, creamy, pairs perfectly with the flavorful sauce and ground turkey. Another winning recipe from America’s Test Kitchen’s Super Foods magazine

Download Cauliflower Topped Turkey Shepherd’s Pie recipe

3 tablespoons olive oil

1 large head of cauliflower (3 pounds) cored and cut into ½-inch pieces

½ cup plus 2 tablespoons water

Salt and pepper, as needed

1 large egg, lightly beaten

3 tablespoons minced fresh chives

1 pound 93% lean ground turkey (don’t use 99%)

¼ teaspoon baking soda

8 ounces cremini mushrooms, trimmed and chopped

1 onion, chopped

1 tablespoon tomato paste

2 cloves garlic, minced

¾ cup low sodium chicken broth

2 carrots, peeled and chopped

2 sprigs fresh thyme

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch

1 large zipper lock bag (for piping cauliflower mash)

  1. Heat 2 tablespoons oil in Dutch oven over medium low heat until shimmering. Add cauliflower and cook, stirring occasionally until softened and beginning to brown, 10-12 minutes. Stir in ½ cup of water and ¾ teaspoon salt, cover and cook until cauliflower falls apart easily when poked with a fork, about 10 minutes.
  2. Transfer cauliflower and any remaining liquid to food processor bowl and let cool for 5 minutes. Process until smooth, about 45 seconds. Transfer to large bowl and stir in beaten egg and chives; set aside. Meanwhile toss turkey with baking soda, 1 tablespoon water, ¼ teaspoon salt and ¼ teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes.
  3. Heat remaining 1 tablespoon of oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add mushrooms and onion and cook, stirring occasionally until liquid has evaporated and fond begins to form on bottom of skillet, about 10-12 minutes. Stir in tomato paste and garlic and cook until skillet is dark brown, about 2 minutes. Add broth, carrots, thyme sprigs, and Worcestershire and bring to a simmer scraping up any brown bits on pan. Reduce heat to medium-low. Pinch off ½-inch piece of turkey mixture, add to skillet, and bring to a gentle simmer. Cover and cook until turkey is cooked through, about 8-10 minutes, stirring and breaking up meat halfway through cooking.
  4. Whisk cornstarch and 1 tablespoon of water together in a small bowl, then stir mixture into filling and simmer until thickened, about 1 minute. Discard thyme sprigs and season with salt and pepper to taste.
  5. Adjust oven rack 5 inches from broiler element and heat broiler. Transfer cauliflower mixture to large zipper lock bag. Using scissors, cut 1-inch off bottom of bag corner. Squeezing bag, pipe mixture in even layer over filling, covering entire surface. Smooth with the back of a spoon, then use fork to make ridges over surface. Place skillet over rimmed baking sheet and broil until topping is golden brown and filling is bubbly, 10-15 minutes. Let cool for 10 minutes before serving.

 

 

 

 

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