Cauliflower Shepherd’s Pie

Indulge in this nutrient-dense, insulin-friendly twist on classic comfort food, replacing heavy starches with fiber-rich cauliflower and lean protein for a satisfying, low-carb meal.

Ingredients

• 1 lb. Lean Ground Turkey (93% lean) or Grass-fed Beef
• 1 medium Onion, finely diced
• 2 cloves Garlic, minced
• 2 large Carrots, chopped
• 1/2 cup Mushrooms, chopped
• 1 Tbsp fresh Rosemary, chopped (divided)
• 1 Tbsp fresh Sage, chopped (divided)
• 1 Tbsp fresh Thyme, chopped (divided)
• 1/2 cup + 2 Tbsp Low-Sodium Chicken Stock
• 1 Tbsp Potato Starch (for thickening)
• 1/2 head Cauliflower, chopped into florets
• 1 Large Egg (pasture-raised preferred)
• Sea salt and black pepper, to taste

Instructions

1. Preheat your oven to 400°F.
2. In a large skillet over medium heat, brown the ground turkey until fully cooked. Add the onions, garlic, carrots, and mushrooms. Sauté until softened.
3. Stir in 1/2 cup of chicken stock and the potato starch. Bring to a gentle simmer, stirring continuously until the sauce thickens into a light gravy.
4. Remove from heat. Fold in half of the fresh rosemary, sage, and thyme. Season with salt and pepper, then set aside.
5. In a medium saucepan, boil the cauliflower florets for 7-10 minutes until very tender. Drain thoroughly to remove excess moisture.
6. In a mixing bowl, whisk the egg and 2 tablespoons of chicken stock. Add the boiled cauliflower and mash until smooth. Fold in the remaining herbs and a pinch of salt.
7. Divide the meat and vegetable mixture evenly among 6 ramekins. Spread the cauliflower mash over the top using a spatula to seal the edges.
8. Place ramekins on a baking sheet. Bake for 10 minutes, then switch the oven to the broiler setting for 2-3 minutes until the cauliflower tops are golden brown.
9. Allow to cool for 5 minutes before serving.