- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Turkey pie
Using turkey mince means you get a satisfying pie that is lighter in fat in calories. The potato and cauliflower mash topping is delicious, and the carrots and garden peas in the mince mixture mean you get more healthy veg.
88 people made this
- 4 potatoes, cut into chunks
- 1/2 cauliflower, separated into florets
- 475ml chicken stock
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, grated
- 680g minced turkey
- 225g frozen garden peas
- 2 tablespoons Worcestershire sauce
MethodPrep:30min ›Cook:1hr10min ›Ready in:1hr40min
- Place the potatoes and cauliflower into a pan, then pour in the chicken stock. Add water to nearly cover the vegetables; bring to the boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 125ml of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/2 of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
- Preheat oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish.
- Heat the olive oil in a large frying pan over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the turkey mince, and cook until no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the mince has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the cauliflower mash, and spread with a fork, leaving little peaks and swirls in the topping.
- Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the grill, and grill the pie until the mash has browned, about 10 more minutes.
Reviews & ratingsAverage global rating:(46)
Reviews in English (32)
This idea is good for me as I am looking for a substitute for potatoes. Although, it's confusing what the compiler is seeking to do; lower the fat content or lower the carbs? This recipe would do both. So it's a win-win. I suppose, depending on your POV regarding fat versus carbs. Carbs cause me to put on weight, hence my search for a potato free cottage pie. Thanks for this recipe. I'd use beef or lamb (Shepherd's Pie) though. I like this idea. and it tastes delish!-12 Sep 2011
I have been wondering what to do with the Turkey Mince I bought on my "we should be more healthy regime " moment. My family thought this recipe was very nice and I will make again.-30 Sep 2014
easy to make an tastes great-26 Mar 2013
Keto Shepherd's Pie with Cauliflower Topping
This meaty, savory keto Shepherd's Pie Recipe is perfect to make now that Fall is almost upon us. I know that you and your whole family will enjoy this recipe. It's so delicious, even non-keto dieters will ask for seconds! This easy comfort food recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Hey there! I'm Sarah from the low-carb recipe blog, Green & Keto. I serve up recipes made with keto-friendly ingredients that are fresh, vibrant, and most importantly -- super delicious.
Through my recipes, meal plans, and free guides, I'm here to show you how to live more healthfully -- while making every dish feel like a total indulgence.
I believe that good food is the key to staying on plan, and I want to help you live your most delicious life.
So, if you are looking for a hearty and comforting dinner recipe, look no further. I'm so excited to share this low-carb makeover of one of my all-time favorite casserole recipes - Shepherd's Pie.
How To Make Keto Cauliflower Mash
Creating cauliflower mash is very easy so don’t let any of the many names fool you as they are all the same thing:
- Smashed cauliflower
- Mashed cauliflower
- Cauliflower puree
- Cauliflower mashed potatoes (there is nothing potato about this recipe but some people need to call it mashed potatoes to help describe what it is that you will be eating).
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 2 cloves garlic, mashed
- ¼ cup Parmesan cheese
- 1 tablespoon reduced-fat cream cheese
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 pound ground turkey
- 1 ½ cups hot water
- ½ cup whole wheat elbow macaroni
- ½ cup frozen peas
- 1 (1.25 ounce) envelope dry onion soup mix
- ½ teaspoon paprika
Preheat oven to 425 degrees F (220 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower cover and steam until tender, 10 to 12 minutes.
Heat olive oil in a skillet over medium heat cook and stir garlic until softened, about 2 minutes.
Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth.
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Stir water, macaroni, peas, and soup mix into turkey simmer until pasta is tender yet firm to the bite, 5 to 10 minutes.
Pour pasta mixture into a 9x13-inch baking dish. Spread cauliflower mixture over pasta mixture. Sprinkle paprika over the top.
Bake in the preheated oven until lightly browned, about 20 minutes.
What are the Health Benefits of Cauliflower?
Cauliflower is part of the cruciferous vegetable family (think of broccoli, kale, cabbage).
This delightfully tasty and super transformative vegetable is full of anticancer properties.
Little did you know that with each bite of your ground turkey shepherd&rsquos pie are lowering your risk of colon, prostate, lung and breast cancer!
Skillet Shepherd’s Pie with Mashed Cauliflower
I loveeeeeee shepherd&rsquos pie. It&rsquos one of my favorite things to eat in the cooler weather. So how excited was I to discover that pre-made mashed cauliflower exists in the freezer aisle?! This Skillet Shepherd&rsquos Pie with Mashed Cauliflower is a lower-carb, veggie-packed, one-pot, quick and easy version of shepherd&rsquos pie. It&rsquos the ultimate comfort food and the whole family will love it. And you only need FOUR INGREDIENTS!
My usual version of shepherd&rsquos pie is just like this recipe, but with homemade mashed potatoes instead of cauliflower, and it&rsquos baked in a casserole dish. Sometimes I use homemade mashed sweet potatoes. For this version, I wanted to simplify things by using as many pre-made and pre-prepped ingredients as possible (literally the only thing you have to chop is an onion!). I also wanted to use as few dishes as possible- a cast iron skillet solved that problem!
This recipe could NOT be easier to make. Just brown some ground beef (or turkey, if you prefer), with an onion, salt, and pepper, toss on some frozen mixed veggies (no need to defrost), and spread prepared mashed cauliflower on top. Throw some melted butter on there if you&rsquore in a butter mood. Then bake, and viola! A perfect weeknight meal.
I used Alexia Mashed Cauliflower with Sea Salt for this recipe. And wow, I have to say&hellip delicious. If you read my blog frequently, you know that I usually make my food from scratch. I rarely venture down the frozen foods section of my grocery store. But this gluten-free, non-GMO project verified product is definitely an exception. It&rsquos made with organic dairy ingredients, and you just pop it in the microwave for just a few minutes and boom! You have a complete side dish that doesn&rsquot require any additional ingredients to prep. It comes ready to cook right out of the box.
It was all I could do to save all the cauliflower for the pie and not eat it directly out of the box with a spoon. This is some seriously good stuff, folks.
The whole Alexia frozen premium vegetables line is a great way to incorporate starch alternatives into your meals. I&rsquom going to try the riced vegetable pilaf next with some pan-seared salmon. YUM!
You an find Alexia Premium Vegetable Sides at Giant, Kroger, Meijer, and other grocery stores. Be sure to check out alexiafoods.com for more inspiration!
And if you have some time and energy to make your own mashed cauliflower, go on with your bad self. You could even try a potato/cauliflower mashed mix, like this rosemary infused one.
I used a frozen peas/carrots/corn mix for my shepherd&rsquos pie. If you are really watching carbs, you may want to use something like green beans, or other low-carb veggies instead.
The best part about this? We had leftovers! This meal is super hearty. If you want to stretch this a bit further, cook up some extra ground beef and buy extra frozen veggies/mashed cauliflower, and make an extra one for your freezer. Use a freezer safe baking dish for this one (I usually use a glass baking dish with a lid for freezer meals like this).
For a more classic take on shepherd&rsquos pie, try this easy shepherd&rsquos pie recipe made with mashed potatoes.
Here&rsquos the printable recipe for skillet shepherd&rsquos pie with mashed cauliflower! Enjoy :-)
Shepherd’s Pie with Cauliflower Topping
A rich gravy with ground beef and vegetables updated with a topping of cauliflower puree. The ultimate comfort food for the busy holiday season!
- 2 tablespoons coconut or olive oil
- 2 tsp minced garlic cloves
- 2/3 cup diced onion
- 2/3 cup diced carrot
- 2/3 cup diced celery
- 1 1/2 pounds lean ground beef, lamb or turkey
- 2 tbsp corn starch or arrowroot
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 3/4 cups beef broth or stock
- 1/2 cup red wine (or grape juice mixed with 1/2 tbs cider vinegar)
- 1 gluten-free beef bouillon cube, optional
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 3 bay leaves, divided
- 1/2 cup frozen sweet peas, corn or mixture of both
- Salt and freshly ground pepper, to taste
- Garlic Mashed Cauliflower topping:
- 1 large head cauliflower
- 1 tbsp coconut or olive oil
- 2 tbsp dairy free mayonnaise, or dairy-free sour cream replacement
- 2 garlic cloves
- Salt and freshly ground pepper, to taste
- Paprika, for dusting
Heat oil in a large skillet over medium-high heat. Add garlic cloves, onions, carrots and celery. Cook, stirring frequently for 3-4 minutes or until onions are translucent. Add beef to skillet. Cook, breaking up the beef, until browned and cooked through. Drain off excess fat. Sprinkle corn starch over beef mixture and cook while stirring for about a minute.
To skillet add diced tomatoes, tomato paste, beef stock, wine or grape juice mixture, beef bouillon cube, Worcestershire sauce, dried thyme and two bay leaves. Bring this mixture to a boil then reduce heat to medium and bring the mixture to a rapid simmer. Cook for 25 to 35 minutes at medium heat, stirring every five minutes, until liquid is reduced to a thickened gravy. Remove from heat, and stir in peas. Discard bay leaves. Pour mixture into a 2-quart baking dish, cover, and refrigerate until ready to bake while making topping.
Clean cauliflower. Remove core and leaves and chop. Place cauliflower and garlic cloves into a steamer with water over medium-high to high heat. Cover pan. Steam cook cauliflower until tender. Using an immersion blender or food processor, make a smooth puree of the cauliflower, garlic, oil and mayonnaise. Season with salt then pepper to taste.
Scoop cauliflower puree onto meat mixture. Smooth. Sprinkle with paprika. Bake in a preheated 250 degree oven for 30 to 40 minutes until heated through and cauliflower is lightly golden.
To freeze: After adding topping, cover pan with a double layer of aluminum foil. Label and freeze. To serve: Thaw, bake at 350 degrees F for 30 to 40 minutes or until heated through.
Watch how to make Hairy Bikers’ healthy cottage pie
- 400g lean minced beef
- 2 medium onions, chopped
- 2 celery sticks, finely sliced
- 2 medium carrots, diced
- 400g can of chopped tomatoes
- 2tbsp tomato purée
- 500ml beef stock, made with 1 beef
- Stock cube
- 1tbsp Worcestershire sauce
- 1tsp dried mixed herbs
- 4tsp cornflour
- 1tbsp cold water
- Flaked sea salt
- Freshly ground black pepper
- For the leeky potato topping:
- 750g floury potatoes
- 2tsp sunflower oil
- 2 slender leeks, trimmed and cut into 1cm slices
- 150g half-fat crème fraiche flaked sea salt
- Freshly ground black pepper
- 1 tbsp oil
- 900g/2lb beef mince
- 2 onions, chopped
- 4 sticks celery, diced
- 50g/1¾oz plain flour
- 250ml/9fl oz red wine
- 300ml/½ pint beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp light muscovado sugar
- 1 tbsp chopped thyme
- 250g/9oz small brown chestnut mushrooms, sliced
- dash of gravy browning (optional)
- salt and pepper
- 1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices
- 150ml/5fl oz double cream
- 100g/3½oz strong cheddar, grated
Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.
Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.
Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).
Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.
The minced beef mixture can be made 1-2 days in advance. Once topped with potatoes, cover the dish with cling film and pour over the cream and cheese just before serving. The mince can be frozen for up to three months, but don’t freeze the complete dish as potatoes become watery when frozen. Make sure the potatoes are just cooked. If too firm they will not absorb the cream. Make sure you cook the dish fairly quickly when the potato topping is added or the potatoes may discolour and the cream will sink into the meat.
- Preheat oven to 425 degrees.
- Heat 2 tbsp. of ghee in a large Dutch oven over medium low heat until simmering. Add cauliflower and cook, stirring constantly until softened and beginning to brown, about 10 minutes.
- Stir in ½ cup of water and ½ tsp. kosher salt, cover and cook until cauliflower falls apart easily when poked with a fork, about 10 minutes.
- Turn off the heat and remove the lid, being careful of the steam when you open it, and allow the cauliflower to cool for 10 minutes.
- Place dried mushrooms in 1 cup of boiling water and let steep for 10 minutes. Discard water and chop fine. Set aside.
- Process cauliflower in food processor until smooth, about 1 minute, removing lid and scraping down sides as needed. Measure out ½ cup of processed cauliflower for the filling.
- Transfer the remaining cauliflower to a large bowl and stir in beaten eggs and chopped chives.
- Heat 1 tbsp. of ghee in the same pan that you used for the cauliflower (no need to wash it) under medium high heat. Add cremini mushrooms, carrots, onion, and ½ tsp. kosher salt and pepper and cook until softened and lightly browned, 12-15 minutes.
- Stir in tomato paste, chopped reconstituted chanterelle mushrooms, garlic, and thyme and cook for 2 minutes until fragrant. Stir in broth, scrapping brown bits off the bottom of the pan.
- Reduce heat to medium low, add ground turkey and break up in small pieces, and bring to a gentle simmer. Cook covered until turkey is cooked through, 20-25 minutes.
- Stir in ½ cup of reserved cauliflower and season with salt and pepper if needed.
- Transfer mixture to an oven-proof casserole and either pipe on mashed cauliflower using a pastry bag with a decorative tip or use a large spoon. Drizzle with remaining 1 tbsp. of melted ghee. Bake in a preheated oven for 15 minutes then switch oven to broil and brown for 5 minutes depending on your oven.
- Serve hot and enjoy!
Note: If you do not have a food processor, you can always mash the cauliflower with a mashed potato masher. It will not be as smooth, but it will be just as delicious!