Mini Shepherd’s Pies

Name: Mini Shepherd’s Pies
Yield: 12
Ingredients: ½ head cauliflower florets; 1 clove garlic, minced; 2 tablespoons olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; ½ yellow onion, chopped; 2 carrots, sliced; 2 cloves garlic, minced; ½ lb lean ground turkey; ½ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon dried rosemary, finely chopped; ¼ teaspoon dried thyme, finely chopped; 1 tablespoon flour; 1 tablespoon tomato paste; ½ cup chicken broth; ½ cup frozen peas; ½ cup frozen corn

Recipe by Melissa Boyajian from tasty.co

Dinner

Ingredients

12 servings

•

½ head cauliflower florets
•

1 clove garlic, minced
•

2 tablespoons olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
•

½ yellow onion, chopped
•

2 carrots, sliced
•

2 cloves garlic, minced
•

½ lb lean ground turkey

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½ teaspoon salt
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¼ teaspoon pepper
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¼ teaspoon dried rosemary, finely chopped
•

¼ teaspoon dried thyme, finely chopped
•

1 tablespoon flour
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1 tablespoon tomato paste
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½ cup chicken broth
•

½ cup frozen peas
•

½ cup frozen corn

Instructions

Preheat oven to 350˚F (180˚C).
Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
Add flour and stir to combine.
Add the tomato paste and broth while whisking.
Add the peas and corn and cook until hot, about 5 minutes.
In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
Sprinkle with cheese, as desired.
Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
Enjoy!