Skinny Cottage Pie

Skinny Cottage Pie

Some refer to this as Shepard’s pie as well. Shepherd’s pie or cottage pie is a meat pie with a crust or topping of mashed potato. Shepard’s pie is traditionally prepared with lamb and cottage is prepared with beef. For a keto friendly version you can leave off the topping altogether, use the meat filling, sprinkle with sharp cheddar cheese, bake it and eat it with a scoop of sour cream.

Skinny Cottage Pie

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Ingredients
  

  • 2 cups chopped cauliflower
  • 2 tablespoons butter
  • 1/4 cup low sodium chicken broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 small onion, diced
  • 1/2 cup diced red or green bell pepper
  • 1 lb. ground turkey (16oz package)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 2 tablespoons Worcestershire sauce
  • 2 plum tomatoes, chopped
  • 1/2 cup chopped zucchini
  • ¼ cup of red wine vinegar
  • Olive oil spray
  • 2 teaspoons grated parmesan cheese
  • Pinch of Paprika

Instructions
 

  • Preheat your oven to 400F.
  • Place the cauliflower in a small pot with the broth and butter, simmer, covered for 5 to 7 minutes, until fork tender.
  • Meanwhile, coat a skillet with the olive oil and heat over medium heat.
  • Add the onion, red or green pepper and garlic, sauté for 5 minutes, stirring occasionally.
  • Add the turkey and cook for 3 minutes, breaking the ground turkey into crumbles.
  • Add the rosemary, thyme, salt, pepper and continue mixing the ground turkey.
  • Continue to sauté meat over medium heat until browned, about 5-7 min.
  • Add the Worcestershire sauce, tomatoes, zucchini and red wine vinegar. Cook stirring occasionally, for 4 more minutes. Then turn off the stove.
  • With a slotted spoon, transfer the warm cauliflower to the bowl of the food processor, reserving the broth. Pulse, adding broth a little at a time, until the desired consistency is reached; it should be the thickness of mashed potatoes.
  • Coat a small baking dish with olive oil spray. Spread the turkey mixture (including the pan drippings) over the bottom of the dish, then top with the mashed cauliflower and an even sprinkle of parmesan and paprika.
  • Bake for 10 to 12 minutes. Serve warm.
  • Notes: Feel free to add ½ lb. diced mushrooms, a couple stalks of celery, carrots or a cup of peas to the vegetable mixture being sautéed, as desired. You can even sprinkle cheddar cheese on top before baking. You can also use sweet potatoes as a nice healthy alternative to regular potatoes. This dish can be frozen before baking. To cook, thaw overnight in the refrigerator and then cook as directed. Or, cook from frozen in a 350F oven, covered with foil for 45 mins. Increase the heat to 400F and uncover for a final 20 minutes, until the top is slightly golden and the filling is bubbly.
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