Southwestern Shepard Pie With Mashed Cauliflower

Southwestern Shepard Pie With Mashed Cauliflower

Photographer Victor Protasio, Food Stylist Chelsea Zimmerl, Prop Stylist Thom Driver

I love a good shepherds pie, but I also love that there is a way to make it low carb with a good heaping serving of vegetables. Plus, its got a southwest kick to it!

Try this out and let me know how you liked it!

Enjoy xo Coach Jen



2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 small red pepper, chopped
1 tbsp. jalapeno, minced
2 cloves garlic, minced
1 lb. ground turkey
kosher salt
Freshly ground black pepper
1 tbsp. chili powder
1 (14.5 oz.) can fire-roasted diced tomatoes, drained
1/2 c. corn kernels, fresh, frozen, or canned
1 (20 oz.) Mashed Cauliflower (green giant makes one that is prepped)
2 green onions, sliced, greens and whites separated



Preheat oven to 425 degrees F. In a skillet over medium heat, heat olive oil. Cook onion and red pepper until slightly softened, 5 minutes. Add jalapeno and garlic and cook until fragrant, 2 minutes more.

Add ground turkey and sauté until cooked through 6 to 8 minutes. Season with salt, pepper, and chili powder. Stir in tomatoes and corn and let simmer until liquid is slightly reduced 5 minutes.

In a large bowl, mix cooked Green Giant Mashed Cauliflower with the white parts of the green onion. Spread cauliflower mash over turkey mixture and smooth top.

Bake until mashed cauliflower begins to turn golden, 20 minutes.

Garnish with darker ends of the green onion.


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