Leftover Turkey (or chicken) Shepherd's Pie Casserole with Garlic-Parmesan Cauliflower Topping
- 1 onion, chopped in pieces about 1/2 inch
- 2 tsp. olive oil
- 2 tsp. poultry seasoning
- 1 cup raw carrots, diced into 1/4 inch pieces
- 1 cup frozen peas
- 3 cups diced leftover turkey or chicken, cut into pieces about 1 inch square
- 1 3/4 cups turkey gravy (for South Beach Diet, use the gravy with the lowest amount of carbs you can find)
- 1/2 cup low-fat grated cheese blend
- 1 medium-sized head of cauliflower, cut into small pieces
- 3-4 large cloves garlic
- 2 T low-fat or skim milk
- 1/3 cup finely grated Parmesan
- salt and fresh-ground black pepper to taste
- Produce
- Carrots, raw (1 cup)
- Cauliflower (1 medium-sized head)
- Garlic (3 large cloves)
- Onion (1)
- Peas, frozen (1 cup)
- Meat
- Poultry seasoning (2 tsp.)
- Turkey gravy (1 3/4 cups)
- Turkey or chicken (3 cups)
- Cooking & Baking
- Olive oil (2 tsp.)
- Salt and fresh-ground black pepper (1)
- Dairy
- Cheese blend, low-fat (1/2 cup)
- Low-fat or skim milk (2 T)
- Parmesan (1/3 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published November 18, 2012 (3 months ago).
73 people saved this recipe.
