Cauliflower Shepherd's Pie
10 ingredients 50 minutes 2 servings
Ingredients
1/2 head Cauliflower (chopped into florets)
1 tbsp Extra Virgin Olive Oil (divided)
1/2 Yellow Onion (diced)
1 Garlic (cloves, minced)
1/2b Extra Lean Ground Turkey
112 cups Mushrooms (sliced)
1 Canot (diced)
1 stalk Celery (diced)
112 tsps talan Seasoning
1/8 tap Sea Sat
To Prepare
1. Preheat oven to 350F.
2. Place cauliflower florets in a medium sized saucepan, cover with water and bring to a boil. Let the florets boil until they are soft, about 15 minutes.
3. While the cauliflower is boling, heat hall of the olive oil in a large frying pan over medium heat. Add the onions and garlic, cook for 5 minutes or until onions are translucent
4. Add the meat, and cook until browned.
5. Add the mushrooms, carrots, celery, halian seasoning, and sat. Continue to cook for a low minutes, until the meat is cooked through. Remove from heat.
6. Drain the cauliflower and discard cooking water. Return the cauliflower to the pot and add the other half of the olive oil and a sprinkle of salt. Mash well until the cauliflower becomes almost like a puree.
7. Transfer the meat mixture to a casserole or pie dish and distribute into an even layer. Top with the cauliflower mash and spread it evenly across the top.
8. Place in the oven and bake for 20 minutes. Tum the oven to a low broll and broil for 10 minutes or unel goiden. Remove from oven and serve. Enjoy!
