Comforting shepherd’s pie

Serves 4

Warm and comforting shepherd's pie to enjoy on a cold day.

1 head

cauliflower, chopped into florets

small onion, diced

stalks of celery, diced

carrots, diced

cloves of garlic, minced

1 lb

ground turkey

1/2 cup

low-sodium chicken broth

1 tbsp

tomato paste

2 tbsp

parsley, chopped

sea salt and pepper, to taste

1 tbsp

butter

Preheat oven to 400 F. Spray casserole dish with coconut oil or olive oil and set aside.
In a large pot, steam or boil cauliflower until tender.
In a separate pot, heat 2 tablespoons coconut oil or butter in a saucepan over medium-high heat. Add the onion, celery, carrots and garlic and cook until beginning to soften, about 5 minutes.
Add the ground turkey to the pan and cook until browned. Add chicken broth, tomato paste and parsley and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
To make the cauliflower mash, drain the cooked cauliflower. Mash or puree until smooth. Add butter and season with salt and pepper.
To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower and smooth with a spoon.
Bake for 30 minutes or until the top starts to brown. Serve warm.