Lean Turkey Shepherd’s Pie for a Healthy Meal

Ingredients 0/13

Step 1

Heat your oven to 450°F (230°C). Pour some olive oil into a large skillet and warm it over medium heat. Add the cauliflower and cook, stirring pretty often 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 it to a big bowl, mix in the Greek yogurt, and mash everything up with a fork. Gradually add the chicken broth, a little at a time, mashing as you go until the mixture is smooth and fluffy. Don’t forget to season with salt and pepper to taste.

Step 2

Cook the ground turkey and garlic in a large nonstick skillet over medium-high heat. Break it up as it cooks until it’s browned and crumbly, which should take about 5 to 7 minutes. Drain any grease from the pan. Stir in the soup mix and flour so everything’s well combined, then slowly pour in the water, stirring until the mixture turns creamy but not too runny. Let it simmer for a couple of minutes until it thickens nicely.

Step 3

Spread the turkey mixture evenly in the bottom of a 9x13-inch casserole dish. Sprinkle the frozen corn on top, then spread the cauliflower mash over that. Finish with a layer of shredded Cheddar cheese.

Step 4

Pop the dish into the oven and bake for 15 minutes. After that, sprinkle on the french-fried onions and bake for another 5 minutes or until the top is golden and crispy. Let it rest for a few minutes before serving so everything sets up nicely.