Shepherd’s Pie is a perfect winter dinner. Easy to make and this twist on an all-time favorite lowers the fat and ups the nutrition!


4 c            cauliflower, trimmed and cut into small florets

3 c            whole milk

½             tsp sea salt

½ c          fresh ricotta

1 tbsp       EVOO (extra virgin olive oil)

1                onion finely chopped

3               garlic cloves, minced

1                stalk celery, finely chopped

1                large carrot finely chopped

2 tbs         fresh thyme leaves

1 lb           ground turkey

2 tbs         tomato paste

1 c             chicken stock

15 oz         can lentils, rinsed and drained

2 c             chopped Swiss chard, stems removed

½ c           finely grated parmesan cheese


Preheat oven to 400 degrees

Place the cauliflower and milk in a large saucepan over high heat and bring to the boil. Reduce heat to medium and cook for 10-12 minutes or until the cauliflower is tender. Drain, reserve ½ cup of the cooking liquid. Return the cauliflower and reserved liquid to the saucepan and blend until smooth. Add the salt and ricotta, mix to combine and set aside.

Heat the oil in a large pan over high heat. Add the onion, garlic, celery, carrot and thyme, and cook, stirring frequently for 5-6 minutes or until softened. Add the turkey and cook, breaking up any lumps for 4-5 minutes until golden brown. Add the tomato paste and stock and bring to a boil. Reduce heat to medium and cook, stirring frequently for 12-15 minutes or until the liquid has reduced completely. Stir in the lentils and Swiss chard.

Spoon the turkey mixture into a large ovenproof dish 3-liter (12 cups) capacity. Top with the cauliflower mixture and sprinkle with the parmesan cheese. Place on a large oven tray and cook for 35-40 minutes or until golden brown.

Sue Taggart