Clean eating has taken off with great force in the last 2 years. I, personally, think it is awesome that so many people are getting active and changing their daily eating habits. Most people start with basics when eating clean, which is a great way to get yourself into the routine of changing the way you eat, forever. For those of us who crave hearty meals, and are sticking to clean eating, life can be a little bit more difficult. I have searched high and low for ideas on “cleaning up” some of my favorite recipes. This one is my favorite and turned out even better than imagined. Enjoy the clean version of an all time classical favorite dish.
INGREDIENTS:
1 lb Ground Turkey
3 cloves of Garlic (minced, grated or crushed)
1 Onion (minced)
2 large Carrots
1/2 cup frozen peas
1/2 cup frozen corn
1 Tablespoon fresh Rosemary (chopped)
1 Tablespoon fresh Thyme (chopped)
1 Tablespoon fresh Sage (chopped)
1/2 cup Chicken Broth, plus an additional 4 Tablespoons reserved for the mash (I prefer low sodium)
1 head Cauliflower (chopped into large chunks)
1 egg
1 Tablespoon corn starch
Salt and Pepper (to taste)
DIRECTIONS:
PREHEAT OVEN TO 425 degrees Fahrenheit
In a food processor, chop up the carrots, garlic and onions.
In a large skillet saute ground turkey until brown and cooked through. Add in carrots, onions and garlic. Cook until carrots and onions are soft (approx 5 minutes).
Add in peas, corn, chicken broth and corn starch. Bring mixture to a simmer. Turn off the burner and add in ONE HALF of your chopped, fresh herbs. The other half will be used for the mash.
In a large saucepan, boil cauliflower for about 5-7 minutes, until it is soft.
Drain the cauliflower and place into a mixing bowl.
In a separate bowl, combine egg, 4 tablespoons of chicken stock.
Once the broth and eggs are whisked together, pour over the cauliflower and mix together using an immersion blender. After the mixture is combined, using a spoon, stir in the remaining herbs, along with salt and pepper.
You are now ready to make the pies.
Divide the meat mixture between 6 ramekins (about 3/4 full).
Top the mixture with the cauliflower puree, so the meat is fully covered. 
Place the ramekins on a baking sheet and bake for 10 minutes. After the first 1o minutes, switch the oven to broil (@ 500 F) and broil on the top rack for an additional 8-10 minutes, until the top is lightly golden. Cool. Serve and ENJOY!!
