Mason Jar Shepherd's Pie

Look no further for an on-the-go comfort meal! Try this take on Shepherd's Pie! This recipe has a few healthier "tweaks", such as using lean ground turkey instead of beef, and blending mashed cauliflower in with the mashed potatoes :) My kids didn't even notice!!

*Note: this recipe as prepared would make enough to fill 3 12 oz Mason Jars. Could also be placed in small (8x8) casserole dish. I personally tripled the recipe to have 6 Mason Jar portions PLUS a casserole. Hope you enjoy!

Ingredients

• 1 tsp. olive oil


• 12 oz. raw 93% lean ground turkey


• 1 medium onion, chopped


• 1 medium carrot, chopped


• 4 oz. sliced mushrooms


• 2 cloves garlic, finely chopped


• 1 tsp. fresh thyme, finely chopped


• 1 Tbsp. whole-wheat flour


• ½ cup low-sodium organic vegetable broth (or beef broth)


• ½ tsp. sea salt (or Himalayan salt), divided use


• ½ tsp. ground black pepper, divided use


• ½ cup frozen peas


• Hot water


• 12 oz. Yukon gold potatoes, peeled, cut into cubes


• ½ small head of cauliflower, cut into florets


• ¼ cup reduced-fat (2%) milk, warm


• 1 Tbsp. organic grass-fed butter

Instructions

Heat oil in large nonstick skillet over medium heat. Add turkey; cook, stirring frequently, for 4 to 5 minutes. Remove turkey from pan. Set aside. Add onion and carrot to same skillet; cook, over medium-high heat, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated. Add turkey and flour; cook, stirring frequently, for 2 minutes. Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently. Add peas; mix well. Evenly divide turkey mixture between 3 pint-size (16 oz.) Mason jars. Set aside.

Preheat oven to 350° F.

Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes. Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat. Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.)

Evenly top meat mixture with potato mixture. Bake for 15 to 20 minutes, or until heated through.

Serve immediately or cover and refrigerate for up to 4 days.