Reduced-Fat & -Carb Cottage Pie
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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!