Enjoy a healthy melding of chicken pot pie and shepherd’s pie using your leftover turkey. No leftovers? Post-Thanksgiving is also a great time to pick up extra turkey breasts or legs, as they often go on sale.
A cauliflower topping provides a light alternative to classic mashed potatoes. Turkey, chicken or vegetable stock can be used.
4 medium carrots, small dice
4 stalks celery, small dice
1 Tbs olive oil
½ tsp sea salt
Freshly ground pepper
4 cups chopped cooked turkey
1 cup frozen peas
½ cup stock
½ cup grated parmesan, for topping
1 medium cauliflower, medium florets
⅓ cup whole milk yogurt
¼ cup grated parmesan
¼ cup stock
¾ tsp sea salt
½ tsp onion powder
Preheat oven to 425°F. Combine carrots, celery, olive oil, sea salt and pepper in a 9x13 baking dish and spread to distribute evenly. Bake for 20 minutes until carrots are easily pierced with a fork.
Meanwhile, steam cauliflower for 12-15 minutes until fork tender.
Add cauliflower to a food processor with remaining mash ingredients and blend until smooth and creamy.
Stir turkey, peas, and stock into carrots and celery, and top with cauliflower mash and ½ cup parmesan. Finish with freshly ground pepper.
Bake for 10-15 minutes, until heated through and cheese is bubbling.
Author: Genevieve Doll, Natural Chef