An adaptation of a traditional Irish dish. This paired well with a side of bread and was loaded with a few extra vegetables. My toddler was too interested in the bread, but my husband liked it.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 1 9×12-inch dish |
Ingredients
- 4 potatoes, cut into chunks
- ½ head cauliflower, separated into florets
- 2 cups chicken broth
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- ½ onion, chopped
- 3 carrots, shredded
- 1 ½ pounds ground turkey
- 1 ½ cups frozen peas
- 2 tablespoons low-sodium Worcestershire sauce
Instructions
- Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9×12-inch baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping.
- Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven’s broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 7 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 506 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was perfect…I can’t wait to heat up my leftovers for dinner…
Good meal, tweaked the ingredient list a bit and followed directions. Will remake.
Nicely done. The crust could be a bit crustier…not sure how, and I’d probably add some spices to it to kick it up a notch, but overall a nice, healthy, hearty dish.
It was quick and I loved the extra veggies. I made extra potatoes and more seasoning.
I made this a few days after Christmas and my DH and I really enjoyed it. I only gave 4 stars because of some significant changes. I used left over turkey gravy, increased the onion and used left over fresh thyme. In addition, I included left over mashed parsnips with the potatoes and cauliflower for the topping. Delish!
EX!!!!! We Loved This Recipe So Easy And Very Tasty…. I Will Be making This Recipe Often….
Everyone loved it! Didn’t have peas so used celery and mushrooms. Didn’t have Worcestershire so used soy sauce. Used almond milk for the mashed potatoes.
I used three cups of frozen peas and carrots to make it a little easier. Liked it!
I substituted sweet potatoes for the regular potatoes. I made them in my InstantPot. I used a bag of frozen cauliflower rice for the cauliflower and a bag of frozen mixed vegetables for the peas and carrots. All the frozen vegetables were in microwaveable bags so prep time was reduced. I ended up only using 1 cup of chicken broth. I baked it for 25 minutes and had the entire meal ready to go in under an hour. It tasted great and is wife approved to have again!
I followed the recipe except for the potatoes. I used all cauliflower. Also, I gave the peas their own layer on top of the turkey in the dish. I baked it at 350 then put sharp cheddar on the top for the last 10 minutes and upped the heat to 375. It was soo soo soo good!
I added minced garlic to the potato/cauliflower topping and used homemade chicken broth. Making it again very very soon!
I used thanksgiving leftovers – and some frozen mixed veggies. Sprinkled with Mitchell street seasoning mix and garlic powder, and since I had leftover mashed potatoes, I used some leftover pot roast broth instead of the potato/cauliflower liquid. Will definitely make this again.
I liked it. Could use a few more spices to maybe kick it up a bit.
Great idea for ground turkey, but needs more seasoning. I seasoned the meat the second time I made this recipe and liked it.
First time making shepherds pie, first time eating it, delicious! I did add cheese to the top like other comments suggested.
Used leftover turkey from a holiday dinner instead of ground turkey but followed everything else the same- it turned out very tasty.
This recipe was okay, but considering the extra veggies, I will try it again. I added green bell peppers and minced garlic. I also used an egg wash to brown the potato tops.
I adore this recipe!!!
Was pretty good, I added Lipton beefy onion soup mix. It gave it a more savory flavor, and still used the ground turkey! Enjoy!
i really enjoyed this variation. So much healthier with the turkey. I actually used beef broth in with the potatoes because i already had it open. I think it gave it a darker taste, which i actually preferred. I also took the reviewers suggestions and used a pkg of frozen mixed veggies and also put the cheese and egg wash on top of the potatoes. (i would have used cauliflower mixed with the potatoes if i had cauliflower on hand, which i didnt. it definitely is an awesome mix together when done though. Would definitely make this style shepherd’s pie again. Thanks for sharing!
This recipe is good. However there is one correction I’d like to make about the description of it on the “daily email”. Colcannon with cauliflower tastes good, but it is NOT an “Irish flavor reminiscent of colcannon”. Colcannon is mashed potatoes with kale (the Irish call it curly kale).