Clean Diet Shepherd’s Pie

$0.00 Cooking Fee
Serving Size: 1/6 pie
Recipe adapted from:
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Karin's version of shepard's pie includes ground turkey and a whipped cauliflower topping.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6


  • Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, or until tender.
  • Drain and return cauliflower to the pot. You can follow the same process if using sweet potato, however steaming time will be longer.
  • Add the ghee, mustard, salt, and pepper to the pot with the cauliflower, and using an immersion blender blend the ingredients until smooth. Set aside.
  • Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground turkey and cook until no longer pink, or about 7 minutes.
  • Stir in the tomatoes, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper.
  • Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  • Distribute the meat mixture evenly in an oven pan and spread the pureed cauliflower on top.
  •  Use a fork to create texture in the cauliflower and drizzle with avocado oil.
  • Place under the broiler for 5-7 minutes until the top turns golden.
  • Sprinkle with fresh parsley and serve.

Cook Times

Active Prep10
Hands-On Cook20
Hands-Off Cook20
Total Time50 minutes
Recipe Serving Size6



For the top layer:

  • 1 head cauliflower large, cut into florets, or use 2 large sweet potatoes, peeled and cut into large dice
  • 2 tablespoon ghee or coconut oil
  • 1 teaspoon mustard spicy brown
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil

For the bottom layer

  • 1 tablespoon coconut oil
  • ½ onion large, diced
  • 2 stalk celery diced
  • 3 carrot diced
  • 1 pound 99% lean ground turkey
  • 2 tomato large, diced
  • 1 cup chicken stock
  • 1 teaspoon dry mustard
  • ¼ teaspoon cinnamon
  • teaspoon ground clove
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon Italian parsley chopped

Cooking Tools Required

Casserole dish, Cutting board, Forks, Immersion Blender, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Steamer Basket, Top Stove
Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.


Calories: 224kcal | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 836mg | Potassium: 790mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5520IU | Vitamin C: 58mg | Calcium: 51mg | Iron: 1mg

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