Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease an 8x8 inch casserole dish. A 9x13 inch dish will also work.
- Boil a large pot of water on the stove. Add the chopped potatoes and cauliflower florets. Cook for 10 minutes, or until they are soft.
- While the potatoes and cauliflower cook, heat the olive oil in a pan over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the diced onion, minced garlic, and diced carrots. Cook for another 5 minutes, until the turkey is cooked through and the vegetables have softened.
- Stir the salt, pepper, rosemary, thyme, chicken broth, tomato paste, peas, and corn into the turkey mixture. Mix well to combine.
- Drain the cooked potatoes and cauliflower.
- In a large mixing bowl, mash the potatoes and cauliflower. Add the olive oil, garlic powder, pepper, salt, chicken broth, and parmesan cheese. Use a stand mixer or hand mixer to combine these ingredients until smooth.
- Spread the turkey and vegetable filling evenly in the prepared casserole dish. Top with the potato and cauliflower mash. Use a spatula to smooth the topping.
- Bake for 30 minutes, or until the topping is golden brown. Serve hot.
Nutrition
Notes
You can add more vegetables to this recipe. If using frozen vegetables, ensure they are thawed and drained. Green beans are a good option. Feel free to substitute ground beef or chicken for the ground turkey. Leftover cooked turkey breast can also be used. Any type of broth or stock, such as beef, chicken, or vegetable, works well. Using low-sodium broth is recommended. Any type of potato can be used; Yukon gold or russet are good choices. Leftover mashed potatoes can be used for the topping.