Turkey shepherd's pie

November, 20th, 2024

Ingredients (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

Directions

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.