Turkey Shepherd's Pie

Yields 6 servings

Ingredients

1 lb organic, 93% lean ground turkey, not the 99% lean as the filling will be too dry
Salt and freshly ground pepper
1/4 tsp baking soda
3 tbsp cold-pressed extra-virgin olive oil 1 large cauliflower head (about 3 lbs), cored and cut into 1⁄2-inch pieces
1 large organic, pasture-raised egg, lightly beaten
3 tbsp fresh chives, roughly chopped
8 oz. cremini mushrooms, trimmed and chopped
1 white or yellow onion, chopped
1 tbsp tomato paste
2 garlic cloves, minced (use Get Fit Mom’s garlic peeling hack!)
3⁄4 cup low-sodium organic chicken broth 2 peeled carrots, chopped
A few sprigs fresh thyme
1 tbsp Worcestershire sauce
1 tbsp cornstarch or double the amount if using arrowroot

Method

In a bowl, toss turkey, 1 tbsp water, 1⁄4 tsp salt, 1⁄4 tsp pepper, and the baking soda until thoroughly combined. Set aside for 20 minutes.
In a Dutch oven or frying pan heat 2 tbsp olive oil over medium-low heat until shimmering. Add cauliflower and cook, stirring occasionally until tender and beginning to brown, about 10 minutes. Stir in half a cup of water and 3⁄4 tsp salt, cover, and cook until cauliflower falls apart easily when poked with a fork, about ten more minutes.
Transfer cauliflower and any remaining liquid to a food processor or high-speed blender and let cool for 5 minutes. Run the processor until smooth, up to a minute. Transfer the cauliflower puree to a large bowl and stir in beaten eggs and chives. Set aside.
Meanwhile, heat remaining 1 tbsp olive oil in an oven-safe 10-inch skillet over medium heat until shimmering. Add mushrooms and onion and cook, stirring occasionally, until liquid has evaporated and residue begins to form on bottom of the skillet, about 10 minutes. Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes.
Add broth, carrots, thyme, and Worcestershire sauce and bring to a simmer, scraping up any browned bits. Reduce heat to medium-low, add ground turkey mixture to the skillet a tablespoon at a time, and bring to a gentle simmer. Cover and cook until turkey is cooked through, about 8 minutes, stirring and breaking up meat halfway through cooking.
Whisk cornstarch or arrowroot and a tbsp of water together in a small bowl, then stir this mixture into skillet with turkey. Continue to simmer until thickened, about one minute. Add salt and pepper to taste. Remove thyme sprigs.
Turn oven broiler on high setting. Transfer cauliflower mixture to a pastry bag or to a large zip lock bag. If using a zip lock bag, cut an inch slit into one of the filled bag’s corners. Squeeze the bag and pipe the cauliflower mixture in an even layer over turkey filling, covering the entire surface. Smooth mixture with the back of a spoon, then run a fork over the entire surface to form ridges. Place skillet in the oven and broil until the topping is golden brown and crusty, about 10-12 minutes.
Let the pie cool for ten minutes before serving. Buon Appetito!