Turkey Shepherd’s Pie with Faux Po’


What to DO with all the leftover Thanksgiving turkey? This is a wonderfully delicious recipe that can be used not only around the holidays, but year-round—subbing ground turkey instead. Instead of traditional mashed potatoes on top, this recipe incorporates faux po’, or mashed cauliflower that taste strikingly similar to mashed potatoes—with added vitamin C and less of a GI load.

Serves: 4-6, depending on who’s hungry
Prep & Cook Time: 50 minutes


For the Faux Po’ (Cauliflower Mash):
1 large cauliflower head, cut into individual florets
1 tablespoons butter, softened
1/4 cup milk
Salt & pepper to taste

For the Filling:
1 pound leftover shredded turkey, or 1 pound cooked ground turkey
2 onions, small dice
2 carrots, small dice
6 ounces fresh mushrooms of choice, diced small
1/2 cup frozen green peas, thawed
3 tablespoons peanut oil
2 tablespoons tomato paste
1 1/4 cup chicken stock
2 tablespoons Worcestershire sauce
2 teaspoons dried Italian seasoning
Salt & pepper to taste


  1. Preheat oven to 400 degrees.
  2. Steam the cauliflower in a large pot for approximately 10 minutes, or until very soft. Drain and add the butter, salt, and pepper to the cauliflower and blend until smooth using an immersion blender. If you do not have an immersion blender, add all ingredients and process in stand-up blender until smooth.
  3. Heat oil in large skillet over high heat. Add diced onions and reduce to medium heat. Season with salt and pepper & cover. Stir every few minutes for approximately 10 minutes.
  4. Add diced carrots and continue to cook along with onions for another 5 minutes. Add mushrooms and green peas and cook for a final 5 minutes. Mix everything together well, add tomato paste, chicken stock, Worcestershire sauce, and Italian seasoning. Finally, add either leftover or cooked ground turkey. Cover, and cook on medium-low heat for 10 minutes to allow flavors to marry.
  5. Place meat mixture in a 13X9 inch baking dish, and top with cauliflower mash. Bake in preheated oven for 20 minutes, and broil on high for a final three minutes to allow the topping to brown nicely.

And sahtein—or deux healths!



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