Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, diced (approx. 1 cup / 150g)
  • 2 carrots, diced (approx. ¾ cup / 100g)
  • 2 celery stalks, diced (approx. ½ cup / 75g)
  • 1 pound (450g) lean ground turkey (93% lean or leaner recommended)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 teaspoon dried thyme (5 ml)
  • ½ teaspoon dried rosemary (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 tablespoon tomato paste (15 ml)
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (200g) frozen peas
  • ½ cup (100g) frozen corn
  • 1 large head cauliflower, cut into florets (approx. 2 pounds / 900g)
  • 2 tablespoons unsalted butter (30g)
  • ¼ cup (60ml) unsweetened almond milk (or other milk of choice)
  • 2 tablespoons grated Parmesan cheese (optional) (10g)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute, until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in chicken broth and bring to a simmer. Reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
  5. Stir in frozen peas and corn. Cook until heated through, about 2-3 minutes.
  6. While the turkey mixture simmers, steam the cauliflower florets until tender, about 10-15 minutes. You should be able to easily pierce them with a fork.
  7. Transfer the steamed cauliflower to a bowl. Add butter, almond milk, and Parmesan cheese (if using). Mash with a potato masher or process in a food processor until smooth (or desired consistency). Season to taste with salt and pepper.
  8. Pour the turkey and vegetable mixture into a 9x13 inch baking dish. Spread the cauliflower mash evenly over the top.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  10. Let cool for a few minutes before serving.