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Low-Carb Shepherd's Pie with Cauliflower Mash

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
85 min
SERVINGS
12 servings
Dinner British
Low-Carb Shepherd's Pie with Cauliflower Mash
Ingredients
  • 1 tablespoon avocado oil
  • 5 cups diced celery
  • 5 cups finely chopped mushrooms
  • 1/2 medium onion, diced
  • 3 pounds lean ground turkey
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1/2 teaspoon sea salt
  • 1/4 cup almond flour
  • 1 (8 ounce) can low-sodium tomato sauce
  • 2 medium zucchini, cut into 1/4-inch slices
  • 4 (10 ounce) packages frozen cauliflower rice (such as Green Giant®)
  • 1/3 cup milk
  • 2 tablespoons butter, divided
  • 1/2 teaspoon paprika
Instructions
1
Heat the avocado oil in a substantial skillet over an elevated heat setting, approximately medium-high. Introduce celery, mushrooms, and onion into the skillet; cook until the onion becomes translucent, typically taking 5 to 7 minutes. Incorporate ground turkey into the skillet mixture and add parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until the turkey loses its pink hue and has absorbed most of the liquid present in the skillet, approximately 15 minutes.
2
Sprinkle a generous amount of almond flour over the turkey mixture and cook for 1 minute. Combine tomato sauce with the turkey mixture, stirring until they merge seamlessly; cook until the sauce thickens, usually taking about 5 minutes. Transfer the mixture to a 9x13-inch baking dish and top with sliced zucchini.
3
Preheat your oven to 350 degrees F (175 degrees C). Prepare a separate dish by cooking cauliflower rice in a large nonstick skillet over medium heat, stirring occasionally, until hot and well-cooked, approximately 5 minutes. Set aside 1 cup of the cooked cauliflower rice in a large bowl for later use. Transfer the remaining cauliflower rice to a food processor with milk and 1 tablespoon of butter; blend until smooth and well-combined. Mix the blended cauliflower mixture with the reserved rice for added texture.
4
Spread the cauliflower mixture over the meat and zucchini. Cut 1 tablespoon of butter into small pieces and dot them evenly over the cauliflower for added richness. Sprinkle a pinch of paprika over the cauliflower mixture.
5
Bake in the preheated oven until the cauliflower topping has a golden, caramelized hue, typically taking 30 to 35 minutes.