Cauliflower Shepherd’s Pie (No Potatoes, No Dairy)
Shepherd’s pie is the ultimate comfort food, and this version keeps all of that coziness without the potatoes or dairy. Savory turkey and veggies sit under a creamy cauliflower mash that bakes up golden on top. It’s hearty, satisfying, and even better the next day.
Ingredients
Cauliflower mash
- 2 large heads of cauliflower
- ¼ cup almond milk
- Ground garlic, salt, pepper, and nutmeg, to taste
Turkey and veggie filling
- 2 lbs ground turkey
- ½ medium onion, chopped
- 1 cup celery, chopped
- 16 oz frozen green beans
- 3 carrots, cubed (optional)
- 2-3 fresh garlic cloves
- 2 Tbsp coconut oil
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp turmeric
- 1 Tbsp salt
- ½ tsp black pepper
Step-by-Step Preparation
Cook the cauliflower. Chop the cauliflower into florets and boil for 10-15 minutes, until very soft.
Brown the turkey. While the cauliflower cooks, heat half the coconut oil in a large pan. Add the turkey, onion, and spices. Cook until the turkey is browned all over.
Add the veggies. Stir in the remaining coconut oil, celery, green beans, carrots, and fresh garlic. Cook until tender, then set aside.
Make the mash. Drain the cauliflower and blend with the almond milk, ground garlic, salt, pepper, and nutmeg until creamy and smooth.
Assemble. Preheat the oven to 350°F. Spread the filling evenly in a 9-inch baking dish, then spoon the mash on top and smooth it out. Any peaks you make will turn golden in the oven.
Bake. Bake for about 30 minutes, until bubbly and golden. Let it rest for 5 minutes before serving.
Tips
Meal prep: It tastes even better the next day, once the flavors have settled in.
Freezer-friendly: Assemble it, freeze it, and reheat when you’re ready.
Make it your own: The carrots are optional, so leave them out if you prefer.
If you make this, I’d love to hear how it turns out! Send me a message and tell me what you thought. 💚
Comments