Turkey Shepherd’s Pie

This month we thought you might enjoy recipes from Alabama Living’s recently released cookbook – the best of Alabama Living. Two of the recipes give you ideas of what to do with those green tomatoes still hanging on the vine.

We can’t wait to try these recipes and we think you’ll agree.

You can order a copy of the cookbook by going to the website: http://register.areapower.coop/cookbook or by sending a check for $19.95 (includes shipping) per cookbook, with name, address, city, state, zip and email address to:

Alabama Living Cookbook
P.O. Box 244014
Montgomery, AL  36124

Turkey Shepherd's Pie

Course Entrée
Servings 4


  • 1 head cauliflower (or 1 lb. bag of frozen cauliflower)
  • 1 T. butter
  • 3 T. low-fat sour cream
  • 1 T. Parmesan cheese
  • Salt, pepper and garlic powder to taste
  • 1 can mixed vegetables drained
  • 1 lb. ground turkey (leftover turkey is also good)
  • 1/2 c. chicken broth
  • 1 c. low-fat shredded cheddar cheese


  • Preheat oven to 375 degrees. Chop cauliflower and boil in salt water just like you would when making mashed potatoes. When fork tender, drain the water off and add butter, sour cream, Parmesan cheese and a sprinkle of salt, pepper and garlic. Mash well and set aside. While cauliflower is cooking, brown the ground turkey (or chop leftover roasted turkey) drain off any fat drippings and place meat into a deep sided casserole dish which has been sprayed with cooking spray. To layer the rest of the items, pour the chicken broth over the turkey. Layer the veggies over the meat and broth. Next spread the mashed cauliflower over the veggies, taking care to bring the cauliflower all the way to the edges of the casserole dish, making a seal which will keep anything from bubbling out and over the dish. Now top with the shredded cheese and bake for 30 to 40 minutes, or until the internal temperature reaches 145 degrees. The cheese will be golden brown and bubbly. Serves 4.