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Shepherd's Pie Bowls

Makes 2 Servings

Macros: 339 Cal, Fat 14g, Carbs 31g, Fibre 6g, Protein 26g


1 Yellow Potato (medium, chopped)

1/4 Head Cauliflower (chopped into florets)

1 1/2 tsps Extra Virgin Olive Oil

1/2 Yellow Onion (medium, diced)

1 Carrot (medium, peeled and diced)

1 1/2 Stalks Celery (diced)

1 Garlic (cloves, minced)

227g Extra Lean Ground Turkey

1 Tbsp Poultry Seasoning

Sea Salt & Black Pepper (to taste)

2 2/3 Tbsps Unsweetened Almond Milk


Place the yellow potato and cauliflower in a large pot. Fill with enough water to cover them by one inch and cook on high heat until boiling. Once boiling, set a timer for 10 minutes.

While the cauliflower and potatoes are cooking, heat oil in a large skillet. Add the onion, carrots, celery, and garlic. Cook for 5 to 10 minutes, or until veggies are softened, then add the turkey and poultry seasoning. Stir the turkey around while it cooks to break it into small pieces. After about 10 minutes, or once the meat is cooked through, remove the pan from heat and season to taste with salt and pepper.

When the potato and cauliflower are tender and easily pierced with a fork, drain them and return to the pot. Add the almond milk and mash with a fork or potato masher. Season to taste with salt and pepper.

To assemble the bowls, divide the meat and the potato mixture between bowls or containers. Enjoy!

Low Carb: Replace the yellow potato with more cauliflower.

Vegan: Replace the ground turkey with lentils or shredded tempeh.

Leftovers: Keeps well in the fridge for up to 4 days.

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