One-Pot Comfort Food

One-Pot Cauliflower and Turkey Shepherd's Pie

By PanPotPlates Editorial TeamPublished Apr 11, 2026 | Updated Oct 25, 2026

American-Inspired Under review onepoteasybudget-friendlycomfortfoodweeknightleftovers

Ground turkey and mixed vegetables topped with mashed cauliflower and optional cheddar, finished in a covered skillet.

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Prep Under review

Cook Under review

Total Under review

Servings 6

Difficulty easy

Cuisine American-Inspired

Ingredients

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Servings - 6 +

• 1 large head of cauliflower (about 4 cups florets)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 cup frozen mixed vegetables (peas, carrots, and corn mix)
• 2 tablespoons tomato paste
• 1/2 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/3 cup shredded reduced-fat cheddar cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

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1. 1 Break the cauliflower into florets and rinse thoroughly.
2. 2 In a large deep skillet or sauté pan, bring 2 cups of water to a boil. Add the cauliflower florets, cover, and steam for 8-10 minutes until very tender. Drain and set aside.
3. 3 Heat olive oil in the same skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes.
4. 4 Add minced garlic and cook for 1 minute until fragrant.
5. 5 Increase heat to medium-high, add ground turkey, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Check the turkey reaches 165 degrees F (74 degrees C).
6. 6 Stir in frozen mixed vegetables, tomato paste, chicken broth, Worcestershire sauce, dried thyme, smoked paprika, salt, and black pepper. Mix well to combine.
7. 7 Reduce heat to medium-low and simmer uncovered for 8 minutes, stirring occasionally, until the sauce thickens slightly.
8. 8 Mash the steamed cauliflower with a potato masher or fork until smooth and creamy. Season with a pinch of salt and pepper if desired.
9. 9 Spread the mashed cauliflower evenly over the turkey and vegetable mixture in the skillet.
10. 10 Optionally, sprinkle shredded reduced-fat cheddar cheese on top.
11. 11 Cover with a lid and cook on low heat for 5 minutes to melt the cheese and heat through.
12. 12 Garnish with freshly chopped parsley and serve hot.

Timing

Allow for preparation, bringing water to a boil, 8-10 minutes steaming, 6 minutes onion/garlic cooking, 6-8 minutes turkey cooking or until 165 degrees F, 8 minutes simmering and 5 minutes finishing.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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