- 2 lbs. ground turkey
- Olive oil
- Cajun seasoning
- 4 tsp. Minced garlic
- 6 oz. can tomato paste
- 1 Tbsp. Worcestershire
- Salt and pepper, to taste
- 1 c. Bella mushrooms, sliced
- 1/2 sweet onion, diced
- 1/2 c. Carrot, diced
- 3 celery stalks, diced
- 1/2 c. Canned sweet peas, drained
- 2 heads cauliflower
- 8 oz. cream cheese, softened
- 4 Tbsp. Butter
- 2 tsp. Garlic salt
- 1/2 c. Grated Parmesan cheese
- 2 c. Shredded mozzarella cheese
- Cut cauliflower away from base and place florets in a large pan. Fill with water until almost covered and heat over medium high heat. Boil cauliflower until fork tender and soft.
- Drain cauliflower and place in a large glass bowl. Add cream cheese, butter, garlic salt, and grated parm. Use a hand mixer and blend until smooth. Add more Parmesan of the mash is too thin. Set to the side
- In a large skillet, heat olive oil over medium high heat. Brown ground turkey and season with Cajun seasoning and minced garlic. *Disclaimer: I did not put an amount on Cajun seasoning because it varies so much on intensity/saltiness between brands. Use your best judgement and add a little at a time.* Mix in the Worcestershire and tomato paste and stir until combined.
- When meat is cooked, transfer to a plate and heat more oil in pan. Add the onion, celery and carrots. Cook until the veggies begin to soften. Add in the mushrooms and peas. Lightly season with Cajun seasoning.
- Preheat oven broiler.
- Mix the meat back in the pan with the veggies. Pour the mixture into a 9×13″ casserole dish. Spread the cauliflower mash on top evenly and top with shredded cheese.
- Broil until Cheese becomes light browned and melted. Garnish with parsley.
Yields 10 servings.
Eat, Bork, & Be Merry!
~ Kate (aka the Swedish Chef)
One thought on “Cajun Veggie Shepherds Pie”
Hadn’t thought about giving shepherd’s pie a cajun twist, but it sounds delicious!
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