When I was a kid in the U.K. we used to sing a nursery rhyme that had the line “Roast beef Sunday, Shepherd’s Pie Monday!” True to the rhyme, instead of roast beef, this low-carb Thanksgiving Shepherd’s Pie is, as the name implies, an easy, tasty way to use up any leftovers from the turkey you may have that haven’t already gone into sandwiches T-Day night. Instead of using ground turkey as written below, shred any meat that you have left, sauté and add the veggies to it as instructed. It will make a deliciously unexpected holiday weekend supper.
- Preheat oven to 375 degrees. Spray a 9x13-inch casserole pan with cooking spray.
- Fill a large pot with water and bring to a boil. Add cauliflower and cook until fork tender. Drain and place in a large bowl. Season with salt and add milk. Using a hand mixer or potato masher, mash cauliflower until smooth. Hold until assembly.
- In a large sauté pan over medium heat add olive oil. Add ground turkey and cook for about 10 minutes, using a wooden spoon to break up meat.
- Add celery, carrots, onions, squash, and sage. Season with salt and pepper and cook for about 20 minutes, stirring occasionally until meat is cooked through and vegetables are soft.
- Add cranberries, peas, and stock. In a small bowl, mix together cornstarch and ¼ cup water. Add to the pan, and stir to combine. Bring to a simmer and cook for another 10 minutes, stirring occasionally.
- Pour turkey and vegetable into prepared casserole pan. Top with mashed cauliflower, and spread into an even layer.
- Place casserole in oven and bake for about 20 minutes, or until cauliflower begins to brown and filling is bubbling.
- 1 small cauliflower, leaves removed and chopped (about 4 cups)
- ¼ cup skim milk
- 2 tablespoons olive oil
- 1 pound ground turkey
- 2 celery stalks, chopped (about 1 cups)
- 2 carrots, chopped (about 1 ½ cups)
- 1 small onion, chopped (about 1 cup1)
- 1 small butternut squash (or 1 medium sweet potato), chopped (about 3 cups)
- 2 tablespoons chopped fresh sage (or one tablespoon dried sage)
- ¼ cup dried cranberries
- 1 cup frozen peas
- 2 cups chicken stock
- ¼ cup cornstarch
- salt and pepper to taste