Turkey shepherd’s pie

Ingredients

1. 1 head cauliflower (1 to 1 1/4 pounds)
2. 1 clove garlic
3. 1 leek, white only, split in 4 pieces
4. 1 tablespoon olive oil
5. Freshly ground black pepper
6. 1 tablespoon olive oil
7. 1 cup diced carrots
8. 1 cup diced celery
9. 2 cups diced onion
10. 1 teaspoon dried thyme
11. 3 teaspoons sliced garlic
12. 2 cups cooked chopped turkey breast (about 12 ounces)
13. 1 cup red wine, or salt-free chicken broth
14. 2 teaspoons balsamic vinegar
15. 8-ounce can tomato sauce with no added salt
16. 1 teaspoon orange zest
17. Chives, if desired

Directions

Heat the oven to 350 F.

Break the cauliflower into small pieces. In a large saucepan, steam the cauliflower, garlic and pieces of leek in water until completely tender — about 20 to 30 minutes.

Use a food processor to puree the vegetables until the texture is like that of mashed potatoes. Process only a small portion at a time.

If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if the vegetables seem dry. Stir in margarine and pepper.

In a large saute pan, heat the oil over medium heat. Add the carrots, celery, onions, thyme and garlic. Saute until then vegetables soften, about 5-6 minutes. Add the turkey and cook until browned, about 2-3 minutes. Add the red wine and cook until the wine is reduced by half. Add the vinegar and tomato sauce. Season with pepper.

Transfer the mixture to a large casserole dish. Top with the mashed cauliflower. Bake for 20-30 minutes, until the top of the casserole is golden brown.

Remove from the oven and let rest for 5 minutes. Top with minced chives and orange zest, if you wish, and serve.

Created by the chefs at Mayo Clinic’s Dan Abraham Healthy Living Center.