Shepherd’s pie gets a healthy makeover with a southwestern-inspired turkey filling chock-full of colorful vegetables and bold spices.
Southwestern Shepherd’s Pie
Shepherd's pie gets a healthy makeover with a southwestern-inspired turkey filling chock-full of colorful vegetables and bold spices.
- 2 ounces chicken stock
- 2 tablespoons cornstarch
- 6 ounces corn
- 3 cups Spinach, cooked, drained, chopped
- 3 cups Cauliflower, cooked & pureered
- 12 ounces tomato sauce
- 1 ounce shredded cheddar cheese
- 12 ounces ground turkey
- 1 tablespoon Cumin seeds
- 8 ounces water
- Pre-heat oven to 375 degrees F.
- Peel, chop, and steam squash until tender, then puree.
- Cook turkey until thoroughly done, crumble and drain well. Toast cumin seeds lightly in frying pan for about 1 minute.
- Combine chicken stock, water, and cornstarch in a saucepan and make a slurry (thick mixture).
- Steam frozen spinach until heated thoroughly. Drain WELL. Then chop into bite size pieces
- Peel and finely chop onion and combine with chopped spinach.
- Spoon just enough tomato sauce into bottom of a large deep dish baking pan to cover the bottom, 1/4 to 1/2 cup.
- Pour turkey over tomato sauce in pan. Sprinkle with toasted cumin seeds.
- Next layer corn and beans over the turkey, top with small amount of tomato sauce.
- Make a layer of squash, then a layer of spinach, and lastly a layer of cauliflower, cover with aluminum foil.
- Bake for 20 to 30 minutes until thoroughly heated and internal temperature reached 165 degrees F.
- Sprinkle lightly with cheddar cheese and place back in oven for 5 to 10 minutes or until cheese is melted.