Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium head cauliflower florets (about 1 1/2 lb / 680 g)
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 3 tbsp unsalted butter
- 1/3 cup (80 ml) milk
- 1/4 cup (25 g) grated Parmesan (optional)
- 1 tbsp olive oil
- 1 lb (454 g) lean ground turkey (93% lean)
- 1 medium yellow onion, diced
- 2 medium carrots, diced (about 1 cup)
- 8 oz (227 g) cremini mushrooms, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup (145 g) frozen peas
- 1 cup (145 g) frozen corn
Do This
- 1) Heat oven to 400°F (205°C). Grease a 9×13-inch baking dish.
- 2) Boil potatoes and cauliflower together until very tender; mash with butter, milk, salt, pepper (add Parmesan if using).
- 3) Sauté onion, carrots, and mushrooms in olive oil until softened and browned.
- 4) Add turkey and garlic; cook until turkey is no longer pink.
- 5) Stir in tomato paste, then flour; whisk in broth + Worcestershire + thyme. Simmer to a thick gravy, then fold in peas and corn.
- 6) Spread filling in dish; spoon mash on top and rough it up for crispy peaks.
- 7) Bake 25 minutes until bubbling; broil 2–3 minutes to brown (watch closely). Rest 10 minutes before serving.
Why You’ll Love This Recipe
- Comfort food, lightened up: Lean turkey and a cauliflower-potato topping keep it hearty without feeling heavy.
- Veggie-packed and family-friendly: Carrots, peas, corn, and mushrooms add color, texture, and natural sweetness.
- Great make-ahead dinner: Assemble ahead, bake when you’re ready, and it reheats beautifully.
- Golden, cozy topping: Roughing up the mash makes crispy ridges and browned peaks in the oven.
Grocery List
- Produce: 1 medium head cauliflower, 1 lb Yukon Gold potatoes, 1 medium yellow onion, 2 medium carrots, 8 oz cremini mushrooms, 3 garlic cloves, fresh parsley (optional garnish)
- Dairy: unsalted butter, milk, Parmesan (optional)
- Pantry: olive oil, tomato paste, all-purpose flour, low-sodium chicken broth, Worcestershire sauce, dried thyme, kosher salt, black pepper
- Frozen: peas, corn
- Meat: 1 lb lean ground turkey (93% lean)
Full Ingredients
Cauliflower-Potato Mash Topping
- 1 medium head cauliflower, cut into florets (about 1 1/2 lb / 680 g florets)
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 1/2 tsp kosher salt, divided (1 tsp for the cooking water, 1/2 tsp for the mash), plus more to taste
- 3 tbsp (42 g) unsalted butter
- 1/3 cup (80 ml) milk (whole or 2% both work)
- 1/4 tsp black pepper, plus more to taste
- 1/4 cup (25 g) grated Parmesan cheese (optional, for extra savory flavor)
Turkey and Veggie Filling
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 medium carrots, diced (about 1 cup)
- 8 oz (227 g) cremini mushrooms, chopped
- 1 lb (454 g) lean ground turkey (93% lean)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup (145 g) frozen peas
- 1 cup (145 g) frozen corn
For the Pan and Finishing
- 1 tsp olive oil or butter, to grease the baking dish
- 1 tbsp chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the middle of the oven. Preheat to 400°F (205°C).
Lightly grease a 9×13-inch baking dish with 1 tsp olive oil or butter.
Step 2: Boil the cauliflower and potatoes until very tender
Bring a large pot of water to a boil. Add 1 tsp kosher salt to the water.
Add the potato chunks and cauliflower florets. Boil for 12–15 minutes, or until the potatoes are very tender and the cauliflower is soft enough to mash easily.
Drain well, then return them to the hot pot for 1 minute to let excess steam evaporate (this helps prevent a watery topping).
Step 3: Mash the topping until fluffy and smooth
Add 3 tbsp butter, 1/3 cup milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the pot.
Mash with a potato masher until mostly smooth. For a smoother texture, you can use a hand mixer on low or pass the potatoes through a ricer first (just avoid overmixing, which can make potatoes gummy).
Stir in 1/4 cup grated Parmesan if using. Taste and adjust salt and pepper. Cover the pot to keep the topping warm while you make the filling.
Step 4: Sauté the vegetables for deep, savory flavor
Heat 1 tbsp olive oil in a large skillet or sauté pan over medium-high heat.
Add the diced onion and diced carrots. Cook for 5 minutes, stirring occasionally, until the onion softens.
Add the chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and then start to brown. This browning builds a richer, meatier flavor in the final dish.
Step 5: Cook the turkey and build the savory gravy
Add the ground turkey to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until it’s no longer pink and most of the moisture has cooked off.
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Add the tomato paste and stir for 1 minute to caramelize it slightly (this removes the raw taste).
Sprinkle in the flour and stir for 1 minute so it coats the turkey and vegetables.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Stir in the Worcestershire sauce, dried thyme, and 1/2 tsp black pepper.
Bring to a simmer and cook for 3–5 minutes, stirring frequently, until you have a thick, glossy gravy. Fold in the frozen peas and frozen corn and cook for 1 minute to warm through.
Taste and add salt if needed (broth brands vary, so it’s best to adjust at the end).
Step 6: Assemble the shepherd’s pie
Spread the turkey and veggie filling evenly in the prepared baking dish.
Spoon the warm cauliflower-potato mash on top, then gently spread it to the edges. Use the back of a spoon to make swirls and rough peaks across the surface. Those ridges brown beautifully in the oven.
Step 7: Bake until bubbly and golden, then rest
Bake at 400°F (205°C) for 25 minutes, or until the edges are bubbling and the top looks lightly golden.
For extra browning, switch the oven to broil (high) and broil for 2–3 minutes. Keep a close eye on it; the topping can go from golden to over-browned quickly.
Let the shepherd’s pie rest for 10 minutes before slicing. This helps the filling thicken slightly so servings hold together better.
If you like, finish with chopped fresh parsley right before serving.
Pro Tips
- Dry out the mash a bit: After draining the cauliflower and potatoes, return them to the hot pot for 1 minute to steam off extra water. This keeps the topping fluffy, not wet.
- Brown the mushrooms well: Let them sit undisturbed for a minute or two at a time so they caramelize. That browned flavor makes the gravy taste richer.
- Control the thickness: If the filling seems too thick, add an extra splash of broth (1–2 tbsp at a time). If it’s too loose, simmer a few more minutes.
- Make crispy peaks: Swirls and ridges on the mash brown better than a perfectly smooth top.
- Use a deep dish: A deeper 9×13-inch baking dish helps prevent bubbling over. If your dish is shallow, set it on a sheet pan to catch drips.
Variations
- Extra-herby version: Add 1 tsp chopped fresh rosemary (or 1/2 tsp dried) and 1 tsp chopped fresh sage to the filling along with the thyme.
- Cheesy golden topping: Sprinkle 1/2 cup (50 g) shredded sharp cheddar over the mash during the last 10 minutes of baking.
- Gluten-free: Replace the flour with 2 tbsp cornstarch mixed with 2 tbsp cold broth (slurry). Add the slurry once the broth is simmering and stir until thickened.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat: Reheat individual portions in the microwave until hot, or reheat the baking dish (covered with foil) in a 350°F (175°C) oven for 20–30 minutes, uncovering for the last 5 minutes to re-crisp the top.
Make-ahead (best option): Assemble the full casserole, cool, cover, and refrigerate for up to 24 hours. Bake at 400°F (205°C) for 30–35 minutes (since it’s cold), then broil 2–3 minutes if desired.
Freeze: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen at 375°F (190°C) covered for 60 minutes, then uncover and bake 15–20 minutes more until hot and bubbling in the center.
Nutrition (per serving)
Approximate, based on 8 servings: 380 calories, 29 g protein, 32 g carbs, 14 g fat, 6 g fiber, 650 mg sodium.
