Nutritious Shepherd’s Pie Made with Ground Turkey

Ingredients

• 2 tablespoons olive oil
• 2 heads cauliflower, stemmed and chopped
• ¼ cup Greek yogurt
• 1 (14.5 ounce) can chicken broth, or as needed
• salt and ground black pepper to taste
• 2 pounds ground turkey
• 2 cloves garlic, chopped
• 2 (1.25 ounce) packages beefy onion soup mix
• 2 tablespoons all-purpose flour
• ¼ cup water, or as needed
• 2 (8 ounce) bags frozen corn
• 1 cup shredded fat-free Cheddar cheese
• ¼ cup french-fried onions, or to taste

Step 1

Warm your oven to 450°F (230°C). In a large skillet, warm up some olive oil over medium heat, then add the cauliflower. Cook it, stirring frequently so it doesn’t brown too much, until it’s soft enough to mash—this usually takes about 8 to 10 minutes. Once it’s tender, transfer the cauliflower to a big bowl, mix in the Greek yogurt, and mash it up with a fork. Gradually add chicken broth while mashing, until the mixture is nice and fluffy. Don’t forget to season with a little salt and pepper.

Step 2

Cook the ground turkey and garlic in a large nonstick pan over medium-high heat until the meat is browned and crumbly, about 5 to 7 minutes. Drain off any grease. Stir in the soup mix and flour until everything is combined, then slowly pour in the water, stirring as you go, until the mixture becomes creamy but not too thin. Let it simmer for a couple of minutes to thicken up.

Step 3

Spoon the turkey mixture into the bottom of a 9x13-inch casserole dish. Spread a layer of frozen corn on top, then add the cauliflower mash, and finish with a generous sprinkle of Cheddar cheese.

Step 4

Pop the dish into the oven and bake for about 15 minutes. After that, sprinkle french-fried onions over the top and bake for another 5 minutes or until the onions turn golden and crispy. Let it cool for a few minutes before digging in.