NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.5 cup cooked brown lentils

0.5 cup yellow onion

1 clove garlic

0.5 cup carrots

0.25 cup frozen peas

0.5 cup vegetable broth

1 tbsp tomato paste

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 medium russet potato

1 cup cauliflower florets

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the russet potato into chunks. Place the potato and cauliflower florets in a pot of boiling water and cook for 12-15 minutes until very tender.

• 3

  While the topping cooks, heat a large oven-safe skillet over medium heat. Add the ground turkey, diced onion, and carrots. Cook until the turkey is browned and vegetables begin to soften.

• 4

  Add the minced garlic, dried thyme, and dried rosemary to the skillet, stirring for 1 minute until fragrant.

• 5

  Stir in the cooked lentils, frozen peas, vegetable broth, and tomato paste. Simmer for 5-7 minutes until the liquid has reduced and thickened into a light gravy.

• 6

  Drain the cooked potato and cauliflower. Transfer to a bowl and mash thoroughly with the Greek yogurt, sea salt, and black pepper until smooth and creamy.

• 7

  Spread the cauliflower-potato mash evenly over the lentil and turkey mixture in the skillet.

• 8

  Place the skillet in the oven and bake for 15-20 minutes, or until the topping is lightly golden and the filling is bubbling.