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Cauliflower Turkey Shepherds Pie

Updated: Mar 29, 2021

Serving size 4


1 medium head cauliflower, cut into florets

1 tablespoon butter 1 tablespoon vegetable oil

1 cup chopped onions

1 cup chicken stock – ¼ cup for cauliflower and ¾ cup for meat

500 grams ground turkey

3 tablespoons tomato paste

1 ½ cup frozen peas and carrots



½ cup shredded cheddar cheese

Parsley for garnish


  1. Preheat oven to 400°F

  2. Bring large pot of water to boil. Add cauliflower florets and cook until tender. Drain well, pressing with paper towel to remove as much as the water as possible.

  3. Return cauliflower to pot and mash cauliflower with potato masher until smooth. No large chunks. Add butter and ¼ cup of chicken stock and season with salt and pepper. Stir until creamy and set aside.

  4. Heat oil in frying pan and brown turkey meat and onions. Add tomato paste, chicken stock, frozen peas and carrots and reduce heat to simmer. Season with salt and pepper to taste and cook for ten minutes uncovered.

  5. Place meat mixture in a baking dish and top with cauliflower mash. Top with shredded cheddar cheese and bake for 30 minutes.

  6. When you remove from oven let pie sit for ten minutes. Garnish with parsley before serving.


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