We use cauliflower for the topping instead of the usual mashed potatoes; cauliflower has twice the fiber and about a fourth of the carbs. For a gluten-free version, use 2 tablespoons cornstarch in place of the all-purpose flour in step 3.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high with oven rack in upper middle position.

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  • Microwave cauliflower according to package directions until tender. Combine cauliflower and cheese in a food processor; process until smooth.

  • Heat oil in a large ovenproof skillet over medium-high. Add turkey, and cook, breaking up with a spoon, until turkey begins to brown, about 4 minutes. Add carrots, zucchini, onion, and peas; stir to combine. Add salt, and cook, stirring often, 4 minutes. Add flour and 1 teaspoon thyme; stir to combine. Increase heat to high, and add chicken stock. Cook, stirring constantly, until mixture thickens. Spoon cauliflower mixture over turkey and vegetable mixture in skillet, smoothing top with a spoon; sprinkle with pepper.

  • Broil until cauliflower topping is golden brown in spots, 3 to 4 minutes. Sprinkle with additional thyme leaves. Serve immediately.

Nutrition Facts

295 calories; fat 14g; saturated fat 5g; protein 24g; carbohydrates 21g; fiber 6g; sugars 8g; sodium 540mg.
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