Wholesome Ground Turkey Shepherd’s Pie

Ingredients

• 2 tablespoons olive oil
• 2 heads cauliflower, stemmed and chopped
• ¼ cup Greek yogurt
• 1 (14.5 ounce) can chicken broth, or as needed
• salt and ground black pepper to taste
• 2 pounds ground turkey
• 2 cloves garlic, chopped
• 2 (1.25 ounce) packages beefy onion soup mix
• 2 tablespoons all-purpose flour
• ¼ cup water, or as needed
• 2 (8 ounce) bags frozen corn
• 1 cup shredded fat-free Cheddar cheese
• ¼ cup french-fried onions, or to taste

Step 1

Warm your oven to 450°F (230°C). In a large skillet, warm up some olive oil over medium heat, then add the cauliflower. Cook it gently, stirring often so it doesn’t brown too much, until it’s soft enough to mash—this usually takes about 8 to 10 minutes. Once it’s tender, transfer the cauliflower to a big bowl, mix in the Greek yogurt, and mash everything together with a fork. Gradually stir in the chicken broth until the mixture becomes fluffy and smooth. Don’t forget to season with a bit of salt and pepper.

Step 2

In another large skillet over medium-high heat, cook the ground turkey along with the garlic until the meat is nicely browned and crumbly, about 5 to 7 minutes. Drain off any excess grease. Then, stir in the soup mix and flour until well combined. Slowly pour in the water while stirring, creating a creamy sauce that’s thick but not too runny. Let it simmer for a couple of minutes until it thickens up.

Step 3

Spread the turkey mixture evenly in the bottom of a 9x13-inch casserole dish. Add a layer of frozen corn on top, then spread the mashed cauliflower mixture over that. Finish by sprinkling a generous amount of shredded Cheddar cheese over everything.

Step 4

Pop the dish into the oven and bake for 15 minutes. When the cheese is melted and bubbly, sprinkle on the French-fried onions and bake for another 5 minutes or so, until the onions turn golden brown. Let it cool for a few minutes before serving to let everything set. Enjoy!