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Recipes Nugget Markets Signature Recipes

Irish Shepherd's Pie with Roasted Cauliflower Mash

Prep time
1 hour PT1H
Cook time
1 hour 20 minutes PT20.016666666667M
Yield
6 servings
Difficulty
2 out of 5 on the difficulty scale
Irish Shepherd's Pie with Roasted Cauliflower Mash Nugget Markets signature recipes

Irish Shepherd's Pie with Roasted Cauliflower Mash

Traditionally served in British pubs, Shepherd's Pie is hearty fare that soothes the soul and fills the belly. Lighten up this classic (and add a little Irish twist) by using ground turkey, rustic mashed cauliflower topping and a wee bit o' Irish beer.

Ingredients

Filling:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 1½ pounds ground turkey
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 7 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ¼ cup heavy cream
  • 1¾ cups chicken broth
  • ¾ cup beer
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons minced fresh thyme
  • 1 cup frozen peas

Roasted Cauliflower Mash:

  • 2 heads fresh cauliflower, cut into florets
  • ½ cup olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon reduced-fat cream cheese
  • ½ cup water
  • Kosher salt, to taste
  • Cracked black pepper, to taste

Preparation

Preheat oven to 400° F.

For the filling, heat butter in a large nonstick pan over medium-high heat and add onion and carrots. Cook until soft, about 5 minutes. Add ground turkey, salt and pepper and cook until browned, about 10 minutes. Add flour and tomato paste and cook for 1 minute, then add cream and cook for 1 minute.

Add broth, beer, soy sauce, Worcestershire sauce and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still slightly saucy, about 20 minutes. Remove from heat and stir in frozen peas. Transfer mixture to an oven-safe 2-quart casserole dish and set aside.

For the cauliflower mash, place cauliflower florets onto a rimmed baking sheet and toss with olive oil. Spread florets in a single layer and roast for 20 minutes, until tender and caramelized. Remove from oven and cool slightly.

Blend roasted florets in food processor, then add Parmesan cheese, cream cheese, water, salt and pepper and blend into a smooth paste. If necessary, add more water until the consistency of mashed potatoes. 

Spread mashed cauliflower over prepared filling and bake for 20 minutes until topping is browned. Remove from oven and cool for 10 minutes before serving.