Spring Veggie Shepherd’s Pie

Step by step video of how to make Spring Veggie Shepherd’s Pie. Video was created by dietetic interns Brittany Wruck and Madison Maine under the supervision of Casey Provo and Suzanne Bowen, Clinical Dietitians at the Memphis VA Medical Center. This recipe is a lower carbohydrate alternative to this comforting classic dish. Recipe credit: www.cookinglight.com/recipes/spring-vegetable-shepherds-pie

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Spring Veggie Shepherd’s Pie Recipe

Recipe:
Ingredients:
2 (12-oz.) pkg. frozen riced cauliflower
1 (6.5-oz.) pkg. light garlic-and-herb spreadable cheese (such as Boursin)
1 1/2 tablespoons canola oil
1 pound ground turkey (white and dark meat)
2 cups chopped carrots
1 3/4 cups chopped zucchini
1 cup prechopped yellow onion
1 cup frozen sweet peas
3/4 teaspoon kosher salt
3 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves, plus more for garnish
1 1/2 cups unsalted chicken stock
1/2 teaspoon black pepper

Directions:
1. Prepare cauliflower according to package directions.
2. Add cheese and stir until well mixed.
3. Heat oil in pan on medium-high heat. Add turkey. Cook until brown – about 4 minutes.
4. Add carrots, zucchini, onion, and peas.
5. Add salt, flour, and thyme.
6. Increase heat to high and add chicken stock.
7. Cook, stirring well, until mixture becomes thick – about 10 minutes.
8. Put mixture in a casserole dish.
9. Spoon cauliflower mixture over turkey and vegetables while smoothing the top and top with pepper.
10. Place casserole dish under broiler on top rack for 5 minutes.
10. Remove and let cool for several minutes. Enjoy!

Nutrition Information: 295 calories, 14 g fat, 5 g saturated fat, 24 g protein, 21 g carbohydrate, 6 g fiber

Recipe credit: www.cookinglight.com/recipes/spring-vegetable-shepherds-pie