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Shepherd’s Pie

A Smarter version of Shepherd’s Pie, lightened up for the WW Freestyle Program
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Prep Time 1 hour
Cook Time 35 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Gravy
  • 1 Red Onion, sliced
  • 3 cups beef broth
  • 3 Tbsp all purpose flour
  • 5-6 Tbsp cold water
  • 1 Tbsp dried rosemary
  • black pepper, to taste
Cauli-Potato Mash
  • 1 head fresh cauliflower, leaves removed and stem trimmed
  • 1 lb red potatoes, peeled and cubed
  • 1/2 cup non-fat Greek yogurt
  • 1-2 Tbsp minced garlic
  • salt and pepper, to taste
The Rest
  • 1 lb ground turkey breast
  • 1 16 oz bag peas and carrots, defrosted
  • 4 oz shredded cheese (I like sharp cheddar, but it’s your choice)

Equipment

  • Pressure Cooker
  • Food Processor
  • 9”x13” Baking Dish

Method
 

  1. Preheat oven to 350°
Make the Gravy
  1. Heat a sauce pan over medium heat.
  2. Sauté onions in a sauce pan, until cooked down and translucent.
  3. Add black pepper to taste. Stir and cook just a little more.
  4. Add beef stock. Increase heat to medium high and bring to a bubble.
  5. Make a slurry by stirring together the flour and the cold water. Ensure there are no lumps.
  6. Add the rosemary to the broth mixture.
  7. When broth is bubbling, pour in the slurry while whisking constantly. Reduce heat to medium low.
  8. Bring gravy to a simmer. It should start thickening almost immediately.
  9. Remove from heat at desired consistency.
Make the mash
  1. Put 1 cup of water in the Instant Pot. Add the steamer rack.
  2. Put the cubed potatoes on the rack, followed by the whole head of cauliflower.
  3. Set the Instant Pot to High Pressure for 4 minutes. Endure the valve on the lid is set to “Sealing”.
  4. After the Instant Pot is complete, let it release pressure naturally for 10 minutes, then quick release the remainder of the pressure.
  5. Purée the cauliflower (not the potatoes) in the food processor.
  6. Mash the potatoes in a bowl.
  7. Add the cauliflower purée to the potatoes and stir.
  8. Add Greek yogurt, garlic, salt and pepper to mash and stir. Taste for seasonings, adjust and stir again.
Make the meat mixture
  1. Brown the ground turkey in a nonstick skillet.
  2. Stir in the peas and carrots and heat through. Remove from heat.
Assemble
  1. Mix the gravy into the meat/veggie mixture. Add about 2/3 at first, then determine if the rest is needed. It should be moist, not soupy.
  2. Layer the meat/veggie/gravy mixture in a 9”x13” baking dish.
  3. Spread the mash over the top.
  4. Sprinkle the cheese over the mash.
  5. Cook at 350° for 30 minutes or until bubbling hot.
  6. If desired, broil for several minutes to brown the cheese.
  7. Let the dish rest for 5-10 minutes to set up before serving.