I
love comfort food, seriously love it. Something about hearty soups or mashed
potatoes seamed to make me smile even on the rainiest Oregon day. Trouble is,
besides for my bike rides to work or indoor exercising, there isn’t too much
calories burning as compared to summer time. This is why I try to recreate
delicious comfort foods that have a healthier advantage. This week I was really
craving Shepard’s Pie, and instead of going to one of my favorite pubs to enjoy
their delicious pie with a couple of pints, I made a healthy version at home.
It didn’t have the exact look or taste, but it did the same happy-comfort
feeling I was craving. Check it out!
Healthier
“Shepard’s Pie”
Ingredients:
1
sweet potato
1
c cauliflower
½
lb ground turkey
¼
c white onion
1
carrot
1
c broccoli
5
large crimini mushrooms
1
t thyme
2
t olive oil
½
c soymilk
2
t Worcestershire sauce
¼
c Greek yogurt
salt
and pepper
Directions:
Preheat
oven to 400 f
In
a medium pot, fill with water and bring to a boil. Peel and chop up t he sweet
potato, and add to the water. About five minutes in, chop up the cauliflower in
large chunks, and add to the water add well. When tender to a fork, drain the
water. Add the soymilk, a small amount at a time, while mashing until they resemble
mashed potatoes.
Meanwhile,
in a large (oven safe) saucepan, add the olive oil on medium heat. When hot,
add the ground turkey. Dice up the onion and add to the pan. Stir well. Chop up
the carrot, broccoli, and mushrooms. Add to the pan, and stir well again. Add
the thyme, salt and pepper. When ready to top with potatoes, first add the
Greek yogurt and Worcestershire, this will make the gravy.
Spread
the mash potatoes over the meat mixture, for a fancier presentation, place
potatoes in a pastry bag with a star tip. Place in oven for 10 minutes. Finish
with a hi-broiler until potatoes have brown peaks.
Let
sit for five minutes before serving, Enjoy!
No comments:
Post a Comment