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1
For the topping: Put the cauliflower and milk in a medium-sized pot.
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Bring to a simmer then put the lid on.
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3
Simmer covered for about 15 minutes until the cauliflower is very tender.
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4
Strain the cauliflower, reserving the cooking liquid.
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5
Puree the cauliflower with 1/4 cup of the cooking liquid in a blender or food processor until smooth.
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6
(Obviously, you can add a little more cooking liquid if necessary.)
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Pour the puree into a bowl and season with salt and white pepper to taste.
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8
Preheat the oven to 375 F.
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9
While your cauliflower is simmering, heat 1 tablespoon of olive oil in a large cast iron skillet.
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10
Add the onions, carrot, green beans and garlic.
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Saute for 5 minutes until the vegetables are tender.
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12
Add the frozen peas and cook for 1 more minute.
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13
Add the ground turkey to the vegetables.
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14
Cook for about 5 minutes, breaking up the meat with a spatula, until the turkey is no longer pink.
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15
Mix the tomato paste into the turkey and vegetables and allow it to cook for 1 minute before adding the soy sauce, Worcestershire sauce, paprika, cayenne (if using) and vegetable stock.
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16
Allow it to simmer for 5 minutes.
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17
Divide the turkey mixture among 4 medium-size (12 ounce) ramekins or oven safe bowls.
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18
If you dont have ramekins, its not the end of the world.
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19
You can make one large pie in a baking dish.
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Top each ramekin with the cauliflower puree and sprinkle with about 1/2 teaspoon grated Parmesan cheese.
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21
If using ramekins place them on a baking sheet before putting them in the oven.
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22
Bake your shepherds pie(s) for 15 minutes.
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23
If you are making one large pie, bake it for 25 minutes.
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24
Serve hot.
