Shepherd's Pie

Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 clove minced garlic
• 1 cup diced carrots
• 1 cup diced celery
• 1¾ pounds extra lean ground beef
• ¾ pound skinless ground turkey
• 1 cup dried mushrooms (rehydrated in 1 cup of hot water)
• 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
• 3 tablespoons bleached whole-wheat flour
• ½ cup low-sodium beef broth
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup corn (canned or frozen)
• 1 pound Yukon gold potatoes
• 1 head yellow cauliflower, cut into florets
• ½ cup low-fat buttermilk
• 1 tablespoon butter
• Sprigs of thyme and paprika for garnish

Procedure

1. Preheat the oven to 350°F.
2. In a large non-stick skillet, heat the olive oil until medium hot.
3. Add in the onions and cook until translucent.
4. Add in the garlic, carrots, and celery, and cook until the vegetables are soft, about 10 minutes.
5. Add the meat to the pan and cook over medium heat, stirring occasionally, until brown.
6. Drain the mushrooms, reserving the liquid.
7. Chop the mushrooms finely.
8. Raise the heat to moderately-high.
9. Add the mushrooms and thyme and cook uncovered, stirring occasionally, until the mushrooms are soft, about 10 minutes.
10. Sprinkle in the flour and mix well.
11. Add in the beef broth, reserved mushroom liquid, salt, and pepper.
12. Cook until the liquid has reduced and the sauce has thickened. Taste for seasoning and adjust if necessary.
13. Pour the mixture into a large pie pan or large baking dish. Top with a layer of corn.
14. Peel the potatoes and cut into 2-inch pieces.
15. Arrange the potatoes in a steamer basket and steam for 10 minutes.
16. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife.
17. Mash the potatoes and cauliflower together until smooth.
18. Stir in the low-fat buttermilk, butter, and ½ teaspoon of salt.
19. Spread the potato mixture on top of the meat and bake until heated throughout and brown on top, about 30 minutes.
20. Garnish with fresh thyme and paprika.

Credits

Recipe by AccentHealth Chef Donna Brousseau.