Sneaky Shepherd’s Pie


1 medium head of cauliflower

1 medium potato

1 tbs. butter

2 tbs. Parmesan cheese

1 lb. ground turkey (you can use beef)

1 cup of Kale chopped very small

2 carrots diced

1 celery stalk diced

1 onion diced

1 tbs. olive oil

2 tsp.  Worcestershire 

3-4 tbs. chicken or beef broth 



Cauliflower Potato Mash

Set a stockpot of water to boil over high heat.

Clean and cut medium head of cauliflower into small pieces along with one potato. Cook in boiling water for about 6-10 minutes, or until well done. Drain well

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the 1 tbs. butter, shredded Parmesan, salt and pepper until almost smooth.


Preheat oven to 350 degrees

Preheat a large skillet over medium high heat. Add oil to hot pan with turkey or beef.  Season meat with salt and pepper. Brown and crumble meat for 4-5 minutes. Add carrots, celery, kale onion, Worcestershire and broth to the meat. Cook veggies with meat 5 minutes, stirring frequently.

Remove pan from stove and spoon potatoes over meat evenly. If your pan is not able to go in the oven you can transfer the meat and vegetable mixture to an oven safe dish then cover with potatoes. Cook in oven for 20-25 minutes watch to make sure the mash does not burn.

Remove dish from the oven, drizzle a little olive oil over top and Parmesan cheese if you like. Serve with a roll and a side salad.

Recipe provided by Brigitte Rodgers, Groveland Elementary School