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We are not lying about this one, made with cauliflower
instead of potatoes and ground turkey! Sure to be a hit.
1 Pound ground turkey
1/2 Cup diced red onion
3 Cloves Garlic, chopped fine
2 Tsp chopped rosemary
1 Tsp chopped thyme
1 Small package frozen peas, heated
8 Ounces baby Bella mushrooms - sliced small
1 Cup beef broth
1 Tsp corn starch
1 Head cauliflower, cooked soft, hot
3 Tablespoons Brummel and Brummel Natural Yogurt Butter
1/4 Cup almond milk
2 Tablespoons olive oil
1/4 Cup shredded Gouda cheese
Heat 1 tablespoon olive oil in a pan. When heated toss in
onions. Cook until translucent and then add in 2 of the
chopped garlic cloves, rosemary, thyme and the turkey.
Cook until the turkey is nearly done then add the beef
broth. Cook until the broth is warmed and then add in the
cornstarch until you have a thickened gravy. Set aside.
Heat 1 tablespoon olive oil in pan. When heated add 1
clove garlic and sliced mushrooms and a dash of sea salt
to start sweating the mushrooms. Cook until the
mushrooms are thoroughly wilted. Set aside.
In a pot place the hot cauliflower. With a hand immersion
blender, blend until it is the consistency of mashed
potatoes. Add 2 tablespoons Brummel and Brummel Yourt
Butter, 1/4 cup almond milk and blend until creamy.
Season with sea salt, set aside.
Heat peas and add a dash of sea salt to season.
In an oven proof Pyrex pan pour the meat mixture to cover
the bottom. Next, add the mushrooms and spread lightly
over the meat mixture. Now add the peas and spread
that into a layer. Top with the mashed cauliflower and
then the shredded Gouda.
Cook at 375 degrees for approximately 1/2 half hour.
Serve hot and enjoy!
Healthy Shepherd's Pie - Susan Washington
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