Shephard's Pie - Created by LadyBoss Coach Shanda

INGREDIENTS:

olive oil cooking spray
1 head of cauliflower, cored & cut up in large florets
Salt & Pepper
½ cup plain greek yogurt
1 pound lean ground turkey
1 medium onion, diced up
1 ½ cups frozen mixed veggies
½ cup canned diced tomatoes (no-salt-added), drained
1 cup low fat, low sodium chicken broth
1 tablespoon cornstarch
3 tablespoon fresh chives, chopped
⅓ cup whole-wheat panko breadcrumbs

INSTRUCTIONS:

1. Preheat oven to 450 degrees. Line a baking sheet with foil and spray it with the cooking spray.

2. Lay the cauliflower on the prepared baking sheet and season with salt and pepper. Cover with another sheet of foil, roll up the edges to form a tightly sealed package. Roast the cauliflower for 20 minutes. Remove the top layer of foil, being careful of the steam. Continue to roast the cauliflower until it is tender and beginning to brown, about 10 minutes.

3. Put the cauliflower and yogurt in a food processor or blender. Puree until smooth, about 2 minutes. Season with salt and pepper to taste. Cover to keep warm.

4. Cook ground turkey over medium-high heat until no longer pink in middle, drain, and set meat aside.

5. Reduce the heat in the pan to medium. Add the onion to the pan and sautee until tender, about 6 minutes. Add the frozen veggies and tomatoes. In a small bowl, whisk the chicken broth into the corn starch. Add the cornstarch mixture to the vegetables and raise the heat to high until gently boiling, stir occasionally. Then reduce the heat to medium and simmer until the sauce has thickened, about 2 minutes.

6. Add the cooked turkey and the chives to the vegetable mixture. Season with salt and pepper to taste. 

7. Spread the turkey mixture in an 8 x 8-inch glass baking dish. Spread the cauliflower puree over the turkey mixture, and sprinkle it with the whole wheat panko crumbs. 

8. Bake, uncovered, at 450 degrees until hot about, 8 minutes.

Makes 4-6 servings.