Shepherd's Pie

This is a lighter take on the classic dish, which originated in Britain as a cheap but hearty meal made with lamb and potatoes. Cauliflower is substituted for the potatoes (though potatoes are also inexpensive) and ground turkey for the lamb, but most of us can’t really taste a difference. At just $1.56 per serving it's a foodie favorite, and it's healthful, too.

Makes 4 Servings - $1.82 per serving Show Detailed Pricing

  • 1 head of cauliflower
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 pound ground turkey
  • 1/2 cup green peas (frozen)
  • 1/4 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 2 tablespoons parsley, chopped
  • dash of paprika 
  • pinches of salt and pepper, to taste 

Prep time: 15 minutes
Cook time: 20 minutes

  1. Break cauliflower into florets and steam in a little bit of water in a pan with a lid until tender, about 7 minutes or until you can easily pierce cauliflower with a fork. Drain and add to a blender with milk, salt and pepper, and about a tablespoon of olive oil. Blend until mostly smooth with a few small chunks remaining to achieve the consistency of mashed potatoes.
  2. Meanwhile, sauté onion with ground turkey in oil in a skillet over medium heat until the turkey is cooked through and beginning to brown. Add the peas and heat for another minute. Add Worcestershire sauce, ketchup, and a little bit of water to the consistency of a sloppy joe. Stir in a tablespoon of chopped parsley if you have it.
  3. Put turkey, onion, and pea mixture into a pie or casserole dish and layer blended cauliflower on top. Sprinkle with paprika. Bake at 350 degrees for about 20 minutes until heated through and slightly browned, and garnish with the remaining parsley.

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