Healthy Shepherds Pie with Hidden Vegetables

A healthy twist on a classic favorite!

Course Dinner

Cuisine American

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 6 servings

Author Shannon

Ingredients

2 tbsp avocado or olive oil
3 large carrots peeled and chopped small
1 medium yellow onion chopped small
2 ribs celery chopped small
1 medium zuchinni peeled and shredded
3 cloves garlic minced
2 pounds Simple Truth Organic ground turkey
1 tsp rosemary
1 tsp thyme
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
4 cups Simple Truth Organic beef stock
2 tbsp organic better than bouillon beef base
3 tbsp tomato paste
3 tbsp worcestershire sauce
4 tbsp flour see notes for gluten free
1 10 ounce bag Simple Truth Organic frozen yellow corn
1- 10 ounce bag Simple Truth Organic frozen cut green beans
For the potatoes
4 medium russet potatoes peeled and diced
1 head cauliflower chopped
1/2 cup water
1/3 cup parmesan cheese see notes for dairy free
4 tbsp earth balance spread
2 tbsp milk of choice
1 tsp kosher salt
1-2 tsp garlic powder adjust to liking

Instructions

Peel the potatoes and cut into 1/2-inch cubes. Place in a the instant pot and cover with cold water and set aside.
Meanwhile, break the cauliflower into florets.
Drain the water from the instant pot and add cauliflower to the drained pot on top of the potatoes. Add 1/2 cup of water back into the instant pot. Set to manual for 5 minutes.
Preheat oven to 400 degrees.
While the potatoes are cooking prepare the filling. Add oil to a large sauce pan and heat to medium. Add onion, celery and carrots and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
Add the ground turkey, garlic powder, salt and pepper to the onion mixture and cook until browned.
Sprinkle the meat with the flour and stir evenly to coat, continuing to cook for another 1-2 minutes.
Add the beef stock, bouillon base, tomato paste, worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
BACK TO THE MASH: quick release the valve when cook time is up and remove lid. Turn the instant pot off. Add the earth balance, parmesan cheese, milk, salt and garlic powder to the potato and cauliflower mixture. Mash with. potato masher right in the pot. Set aside.
Add the corn, zucchini and green beans to the meat mixture and spread evenly into an 11 x 17 baking dish.
Top with cauliflower potato mash starting around the edges to avoid spilling over. Spread evenly with a spatula and sprinkle with parmesan cheese.
Place on a sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to cool for at least 15 minutes before serving. Enjoy!

Recipe Notes

For a gluten free recipe omit the flour and sub for arrowroot powder or cornstarch.
For a dairy free recipe omit the parmesan cheese and sub for nutritional yeast. Replace milk with chicken stock.
Sometimes I will add a sprinkle of cheddar cheese on top or mixed in the cauliflower potato mash if I'm serving to a crowd.