Recipe by colette
Granted, this is far from authentic, but it's a reasonably healthy and simple-to-prepare meal that reheats well.
Top Review by yogiclarebear
This was VERY tasty. My herbs were thyme, basil, and oregano, as well as some salt and pepper. One can of tomato paste made for a very dry pie, so I added at least 3/4 of a can of water as I cooked, and would even add some tomato saue next time. I also added fresh mushrooms to the vegetables. I divided this into individual casserole dishes and topped mine with the cauliflower and husband's with potatoes. Thanks for posting this!
- 1 lb lean ground turkey
- 1 medium onion, diced
- 1 lb mixed vegetables (frozen, preferably only peas, carrots, and corn)
- 2 garlic cloves, finely minced
- 1 tablespoon canola oil
- 2 teaspoons mixed herbs
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon butter
- 1 lb raw cauliflower
- 2 tablespoons reduced-fat cheddar cheese, grated
- salt and pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Saute the onions in oil, on medium heat, until softened.
- Add ground turkey and garlic and brown, then drain any fat.
- Add Worcestershire sauce, mixed herbs, mixed vegetables, and tomato paste and cook on medium-high for 5-10 minutes, till vegetables soften. Salt & pepper to taste.
- Meanwhile, place cauliflower in microwave-safe dish and cook according to instructions till fully softened (10 minutes on high, with 2 TBLS water).
- Add sour cream, butter, and salt to taste to cauliflower and mash / food process till smooth.
- Place turkey and vegetable mixture in 3-qt casserole dish and smooth.
- Smooth mashed cauliflower on top.
- Bake for 20-30 minutes, till top starts to brown and the meat mixture is bubbling.
- Grate cheese over top and serve.