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Mashed Cauliflower Shepherd's Pie
by Bethany Campos
serves: 4
  A shepherd's pie with green beans, carrots, zucchini, and mushrooms. A white top and a meaty bottom, that's where the similarities end.
Ingredients:
  1 LB   Low fat Ground Turkey
  1 PKG or HEAD   Cauliflower
  1 Cup   Diced Portabello Mushrooms
  1 Cup   Chopped Onions
  1/4 Cup   Sour Cream
  1/2 Tsp   Powdered Ginger
  1 Cup   Green Beans
  1 Cup   Zucchini
  3 TBS   Chopped Parsley
  1 Tsp   Olive Oil
  1 Tsp   Salt
  1 Cup   Chopped Carrots
  2 Tsps   Pepper
Directions:
  1. Pre-heat oven to 350 °F (175 °C).

2. Steam or microwave the cauliflower until it is mushy.

3. Using a blender, blend the cauliflower with a bit of salt, pepper. Add the sour cream one tablespoon at a time until the texture resembles mashed potatoes. Set aside.

4. Heat a sauté pan. When hot, add one teaspoon of olive oil. Toss in the onions, carrots, and mushrooms. Add salt, pepper, garlic, and ginger to taste, actually go a little overboard with everything. Toss a few times, cover, and reduce heat to low. Stirring every now and again, cook until onions are translucent.

5. Raise to medium-high heat and add the ground turkey. At this point, you will be happy that you went a little over the top with the spices, as you will not be able to adjust the seasoning with all that raw turkey meat abounding. Cook until most of the pink is gone.

6. Slice the zucchini lengthwise. Into a deep 8" baking dish, lay the zucchini. Then, dump the turkey sauté and spread out evenly. On top of the turkey, layer the green beans. On top of the green beans, spread on the mashed cauliflower making sure that it is complete covering everything.

7. Cover with foil and cook at 375 °F (190 °C). After 30 minutes, remove the foil and place under the broiler for another few minutes to brown the cauliflower.

8. Remove from the oven and let sit for 10 minutes. Note: add the salt, pepper and seasoning to taste, don't be literal with the amounts listed.