Turkey Shepherd's Pie

Ground turkey promised a healthy start, but keeping it tender required refraining from browning it. Instead, we browned mushrooms and onions, ensuring a rich gravy. For a nutrient-dense topping, swapping mashed russet potatoes for sweet seemed smart, but over-whelmed tasters. Mild, vitamin-packed cauliflower proved a better choice. We cooked a head of chopped florets until soft and pureed them until velvety smooth. Then we gently bound the mixture with an egg and stirred in chives for flavor. Read Less Ground turkey promised a healthy start, but keeping it tender required refraining from browning it. Instead, we browned mushrooms and onions, ensuring a rich gravy. For a nutrient-dense topping, swapping mashed russet potatoes for sweet seemed smart, but over-whelmed tasters. Mild, vitamin-packed cauliflower proved a better choice. We cooked a head of chopped florets until soft and pureed them until velvety smooth. Then we gently bound the mixture with an egg and stirred in chives for flavor. Read Less

subheading: GATHER YOUR INGREDIENTS:

3 tablespoons cold-pressed extra-virgin olive oil

1 large head cauliflower (3 pounds), cored and cut into ½-inch pieces

½ cup plus 2 tablespoons water

Salt and pepper

1 large organic egg, lightly beaten

3 tablespoons minced fresh chives

1 pound organic 93 percent lean ground turkey

¼ teaspoon baking soda

8 ounces cremini mushrooms

1 onion, chopped

1 tablespoons tomato paste

2 garlic cloves, minced

¾ cup homemade or low-sodium chicken broth

2 carrots, peeled and chopped

2 sprigs fresh thyme

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch

subheading: BEFORE YOU BEGIN:

Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the filling will be tough. You will need a 10-inch broiler-safe skillet.

Directions at americastestkitchen.com

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