Happy & Healthy St. Patties

Photographer Greg DuPree, Prop Stylist Claire Spollen, Food Stylist Emily Nabors Hal

The focus of Saint Patrick’s day tends to be on beer and comfort foods.

Let’s bring good heart-healthy food back on the menu.

Cooking Light brings us a recipe to raise our water glass to Spring Vegetable Shepherd’s Pie. This wonderful dish focuses on low carbohydrates, lean proteins, and a dash of comfort to bring Ireland to your dinner table. Enjoy with a side of stewed cabbage for the best of St. Patties.


24 oz of frozen riced cauliflower

6.5 oz of light spreadable garlic-ad-herb cheese

1 1/2 Tbs. Canola Oil

1 lb. ground lean turkey

2 cups chopped carrots

1 3/4 cup chopped zucchini

1 cup prechopped yellow onion

1 cup frozen sweet peas

3/4 tsp. kosher salt

3 Tbs. cornstarch

1 tsp. thyme, plus some additional leaves for topping

1 1/2 cup unsalted chicken stock

1/2 tsp. black pepper


Preheat broiler to high with oven rack in upper middle position.

Microwave cauliflower according to package directions until tender. Combine cauliflower and light cheese in a food processor; process until smooth.

Heat oil in a large ovenproof skillet over medium-high heat. Add turkey, and cook, breaking up with a spoon, until turkey begins to brown, about 4 minutes.

Add carrots, zucchini, onion, and peas; stir to combine.

Add salt, and cook, stirring often, 4 minutes.

Add cornstarch and 1 teaspoon thyme; stir to combine. Increase heat to high, add chicken stock. Stir until mixture thickens.

Spoon cauliflower mixture over turkey and vegetable mixture in skillet, smoothing top.

Broil until cauliflower topping is golden brown in spots; 3-4 minutes.

Sprinkle with additional thyme leaves.

Serve immediately.

Recipe by Cooking Light , created by Karen Rankin.