Gluten-Free Mashed Cauliflower Shepherd's Pie

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  6 clove or 18g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  3 medium or 183g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Tomato sauce

  No salt added

  1 cup or 245g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

Directions

1. Preheat the oven to 350°F.
2. Bring a large pot of water to a boil and add the cauliflower florets.
3. Cook until the cauliflower is tender, then drain.
4. Place the cooked cauliflower in a food processor, add butter and half of the garlic cloves, and blend until smooth. Season with salt and pepper to taste.
5. In a large skillet, heat olive oil over medium-high heat and sauté the onions until translucent.
6. Add the carrots, a dash of salt, and pepper. Cook until softened. Add the remaining minced garlic and cook for one minute.
7. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink.
8. Stir in the tomato sauce, tomato paste, and chicken broth. Simmer for 10 minutes, stirring occasionally.
9. Add the peas, corn, and thyme. Stir well and cook for an additional two minutes. Adjust seasoning if necessary.
10. Spread the mashed cauliflower evenly over the turkey mixture.
11. Bake in the preheated oven for about 30 minutes, or until the edges of the mashed cauliflower are browned.
12. Allow the pie to rest for about 15 minutes before serving.