Ingredients:
For the filling:
- 1 lb lean ground turkey or chicken (93% lean or higher)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 tablespoon tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the mashed cauliflower topping:
- 1 large head of cauliflower, cut into florets
- 1/4 cup low-fat plain Greek yogurt
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the ground turkey or chicken over medium heat until it’s browned and cooked through. Break it into small pieces as it cooks. Remove any excess fat if needed.
- Add chopped onions and minced garlic to the skillet with the cooked meat. Sauté until the onions are translucent, about 2-3 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
- Add the mixed vegetables, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 5 minutes, or until the vegetables start to soften.
- Pour in the low-sodium chicken broth and simmer for about 10 minutes, allowing the mixture to thicken slightly. If it’s too thick, you can add a bit more broth.
- While the filling is simmering, steam or boil the cauliflower florets until they’re tender. Drain them thoroughly.
- Place the cooked cauliflower in a food processor or use a potato masher to mash them until they resemble the consistency of mashed potatoes.
- Add Greek yogurt, grated Parmesan cheese, salt, and pepper to the mashed cauliflower. Blend or mix until everything is well combined.
- Transfer the meat and vegetable mixture to a baking dish.
- Spread the mashed cauliflower evenly over the top of the meat mixture.
- Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the filling is bubbling.
- Allow it to cool slightly before serving.
