Who doesn’t love a comfort meal? Shepherd’s Pie might not be an elegant dish or a comfort meal for some but for me it is, especially the way I make it.

I love changing up my recipes depending on my mood or what I have on hand. Today, although it’s the day before the arrival of spring, it’s chilly so this simple and quick dish is dinner.

I hope you give it a try; if you like it or dislike it, let me know in a comment below!

Initiate Wellness Shepherd’s Pie

1 lb. ground turkey breast

4 medium carrots, chopped/diced

1 large onion, chopped

3 stalks celery, chopped

1 -2 cloves garlic, chopped

1/4-1/2 cup quinoa (optional)

2 cups frozen corn

1 tsp. dried basil

1 tsp. Bell’s seasoning or a mixture of thyme & sage or whatever you like best

1-2 tsp. salt

1/2 -1 cup water for simmering mixture so it doesn’t dry out

1/4 tsp freshly ground black pepper

(I never measure spices unless I’m baking so amounts are estimates)

1 head of cauliflower, washed & stems removed

olive oil for drizzling and for cauliflower mashing if butter is not preferred

Brown turkey, add remaining ingredients except cauliflower and pepper.

While the mixture is simmering, put whole head of cauliflower into a deep pan, add 2″ water and steam until soft. Remove from heat, drain, sprinkle with a little salt and drizzle of olive oil or 3 TBS. butter and mash entire head in pan until it resembles mashed potatoes.

Add pepper to turkey and transfer turkey mixture to a casserole dish, spread cauliflower mixture evenly over top, drizzle with olive oil and bake at 350° for 35-45 minutes.

For a vegetarian version, substitute turkey with black or white beans added after the vegetables have softened down, just before transferring to casserole dish. Use 1 lb dried beans, soaked and simmered until soft or 3 cans, rinsed well.

    

#1-filling, #2-mashed cauliflower, #3-ready for the oven!