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This lightened up version of a comfort food classic combines ground turkey, vegetables and cauliflower puree. Healthy, hearty and delicious.
For the topping: Put the cauliflower and milk in a medium-sized pot. Bring to a simmer then put the lid on. Simmer covered for about 15 minutes until the cauliflower is very tender. Strain the cauliflower, reserving the cooking liquid.
Puree the cauliflower with ¼ cup of the cooking liquid in a blender or food processor until smooth. (Obviously, you can add a little more cooking liquid if necessary.) Pour the puree into a bowl and season with salt and white pepper to taste.
Preheat the oven to 375 F.
While your cauliflower is simmering, heat 1 tablespoon of olive oil in a large cast iron skillet. Add the onions, carrot, green beans and garlic. Sauté for 5 minutes until the vegetables are tender. Add the frozen peas and cook for 1 more minute. Add the ground turkey to the vegetables. Cook for about 5 minutes, breaking up the meat with a spatula, until the turkey is no longer pink. Mix the tomato paste into the turkey and vegetables and allow it to cook for 1 minute before adding the soy sauce, Worcestershire sauce, paprika, cayenne (if using) and vegetable stock. Allow it to simmer for 5 minutes.
Divide the turkey mixture among 4 medium-size (12 ounce) ramekins or oven safe bowls. If you don’t have ramekins, it’s not the end of the world. You can make one large pie in a baking dish. Top each ramekin with the cauliflower puree and sprinkle with about ½ teaspoon grated Parmesan cheese. If using ramekins place them on a baking sheet before putting them in the oven.
Bake your shepherd’s pie(s) for 15 minutes. If you are making one large pie, bake it for 25 minutes. Serve hot.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!