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Ingredients
- 2 tbsp extra virgin olive oil , divided
- 1 medium yellow onion , chopped
- 3 medium carrots , chopped
- 2 stalks celery , chopped
- 4 cloves garlic , finely chopped
- 2 lbs ground extra lean turkey
- ¼ tsp oregano
- ¼ tsp thyme
- 1 tbsp tomato paste
- 1 tbsp soy sauce , or tamari for gluten free
- 2 tbsp flour , gluten-free if required
- 1 cup vegetable broth
- 1 cup cooked lentils
- 1 medium russet potato , peeled and quartered
- 1 head cauliflower , cut into florets
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground pepper
- smoked paprika , to garnish
Ingredients
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Instructions
- Preheat the oven to 400F. Grease a 7x11-inch baking dish.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the yellow onion, carrots, and celery, cooking for 4 to 5 minutes, or until they begin to soften. Add the ground turkey, oregano, and thyme. Use a spoon or spatula to break up the turkey, and cook until it is no longer pink, about 6 minutes.
- Add the tomato paste, soy sauce, and flour, mixing to combine.
- Pour in the vegetable broth and lentils. Bring to a boil, and reduce to simmer for 2 minutes. Remove from heat.
- While the turkey is cooking, bring a large pot of salted water to boil. Boil the cauliflower and potatoes until tender, about 8 to 10 minutes.
- Transfer the cauliflower and potatoes to a food processor, or mash using a potato masher with the remaining 1 tablespoon of olive oil, garlic powder, salt and pepper.
- Add the cauliflower mash to the turkey mixture in an even layer. Top with smoked paprika.
- Bake for 25 to 30 minutes. Let cool slightly, and serve.