Rating: 4.24 stars
42 Ratings
  • 5 star values: 19
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

A bit of a twist on the old Irish recipe. Loaded with a few extra vegetables, this went well with a side of bread. My husband liked it, my toddler was too interested in the bread...

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
6
Yield:
1 9x12-inch dish
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.

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  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray.

  • Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping.

  • Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven's broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.

Nutrition Facts

366 calories; protein 29.1g; carbohydrates 38.4g; fat 11.4g; cholesterol 85.5mg; sodium 506.4mg. Full Nutrition
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Reviews (26)

Most helpful positive review

Rating: 4 stars
09/27/2010
Good basic recipe however I have added cheese on top of the potatoes and then put it into the oven. I have also put an egg wash on top of the potatoes and baked in the oven - this way there is no need to place under the broiler. Read More
(26)

Most helpful critical review

Rating: 3 stars
12/07/2010
followed exact recipe. not bad Read More
(6)
42 Ratings
  • 5 star values: 19
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/27/2010
Good basic recipe however I have added cheese on top of the potatoes and then put it into the oven. I have also put an egg wash on top of the potatoes and baked in the oven - this way there is no need to place under the broiler. Read More
(26)
Rating: 4 stars
10/05/2010
I've been making our shepherd's pie like this since I found Ellie Kreiger's recipe last year. I add more onion and some chopped celery & bell pepper and sometimes even some sliced mushrooms to the turkey saute along with garlic powder poultry seasoning and some cajun seasoning as ground turkey can be very bland. I too add a little grated cheese to the top. This makes for a delcious and healthy version plus you can sneak all kinds of veggies into the meal! Read More
(24)
Rating: 4 stars
10/26/2010
Other reviewers suggestions made this recipe extra good. Added the mushrooms celery extra onion and minced garlic. Put shredded cheese over the top and cooked for the last 10 minutes. Will absolutely make again! Read More
(20)
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Rating: 5 stars
10/19/2010
My boyfriend and I made this for dinner tonight and boy was I pleasantly surprised! We did add garlic powder onion powder celery salt paprika and a few dashes of tapatio to the meat mixture. Added some cheese to the top before broiling. And we used a 9x9 dish instead of a 9x12. Other than that we followed the recipe to a tee. I can't believe the mashed potato/cauliflower was so delicious without using milk or butter! We definitely recommend this recipe! Read More
(12)
Rating: 4 stars
03/10/2011
This recipe is good. However there is one correction I'd like to make about the description of it on the "daily email". Colcannon with cauliflower tastes good but it is NOT an "Irish flavor reminiscent of colcannon". Colcannon is mashed potatoes with kale (the Irish call it curly kale). Read More
(10)
Rating: 5 stars
12/07/2010
I really liked this recipe- I've made the same Sheperd's pie recipe for the last several years and wanted something more fresh. Read More
(7)
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Rating: 4 stars
03/17/2011
i really enjoyed this variation. So much healthier with the turkey. I actually used beef broth in with the potatoes because i already had it open. I think it gave it a darker taste which i actually preferred. I also took the reviewers suggestions and used a pkg of frozen mixed veggies and also put the cheese and egg wash on top of the potatoes. (i would have used cauliflower mixed with the potatoes if i had cauliflower on hand which i didnt. it definitely is an awesome mix together when done though. Would definitely make this style shepherd's pie again. Thanks for sharing! Read More
(6)
Rating: 3 stars
11/01/2010
bland. good with ketchup. Read More
(6)
Rating: 3 stars
12/07/2010
followed exact recipe. not bad Read More
(6)