I swear not a moment goes by when I’m not thinking about food in one way, shape, form or another. My brain is always planning my next meal, new recipes or craving a chocolate something or other. As a result, you can only imagine the struggle I deal with while I’m constantly cooking and baking for my blog and the never ending requirement to taste-test my food (tough life, I know).With that being said the ongoing theme tends to be guilt-free recipes that I can eat and eat and eat…and eat and not feel like I’ve just sabotaged my entire day. With the snowy season upon us in New England finding a balance between healthy and comfort food (which we all seem to crave this time of year) may be a challenge but one I am always up for! I mean who doesn’t love a good challenge, am I right?
With that being said, my latest obsession (seriously I’m addicted) has been mashed cauliflower. It’s like mashed potatoes sans the heaviness, starchy overload, dairy, and unnecessary fat. Plus my version is gluten-free, vegan and paleo (omg)! It’s the perfect way to satisfy that comfort food craving without the guilt AND bonus you can’t even tell the difference! So what better way to enjoy this yummy cauli mash then as the star in a healthy shepards pie. This yummy version is packed with loads of vitamins and minerals, low fat, low carb and doesn’t miss a beat in the flavor department. Eating clean in the new year doesn’t have to be flavorless and boring. I promise this dish is so simple and so delicious you’ll be making it a weekly dinner staple. Healthy comfort food for the win!
Mushroom + Thyme Shepard’s Pie
Author: The Happy Hungry Yogi
Serves: about 4-6
Prep time: 15 minutes
Total cook time: 40 minutes
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 c sweet onion, chopped
- 1 1/2 c baby bella mushrooms, chopped
- 1/2 tsp + 1/2 tsp garlic powder
- sea salt + pepper to taste
- 2 tbsp fresh thyme, chopped
- 1/4 c coconut aminos
- 4 c cauliflower florets
- 2 c baby red potatoes, diced
- 2 tbsp grass-fed butter or ghee
- Preheat your oven to 350F. Lightly spray a casserole dish and set aside.
- In a large sauté pan or skillet heat the olive oil over medium-low heat and add in the ground turkey. Break apart with a spatula. Cover and allow to cook until no longer pink, about 8 minutes. Stirring occasionally.
- In the meantime add the cauliflower and potatoes to a pot of water, cover and bring to a boil. Once boiling, crack the lid slightly and let steam until veggies are soft tender, about 15 minutes.
- Once the turkey is almost cooked through create a space in the middle of the pan by pushing the turkey to the outer edge, add in the onion, 1/2 tsp garlic powder, sea salt and pepper and cook until the onion is translucent, about 3 minutes.
- Add in the mushrooms, thyme, and coconut aminos. Continue to cook uncovered for about 5-8 minutes until mushrooms are tender and sauce is simmering. Shut off the heat when done.
- Once the cauliflower and potatoes are ready, remove from heat, drain water and allow to cool slightly. Add to a food processor or blender along with the other 1/2 tsp of garlic powder, butter/ghee, sea salt and pepper and blend until smooth.
- To assemble, cover the bottom of the pan with the turkey mixture then spread the cauliflower mash evenly over the top.
- Bake for 20 minutes uncovered until the top is golden.
- Allow to cool slightly before serving.
Storing: leftovers will keep in the fridge for up 3 days in an airtight container.