Turkey and Pineapple Shepard’s Pie

turkey pineapple shepards pieMy intent was to make turkey teriyaki meatballs over cauliflower rice.  When that didn’t look like it was going to work out, I decided to scrap the meatballs and instead saute my turkey mess.  Instead of serving it over cauliflower rice (that I would need to cook separately), I layered the riced cauliflower on top of my cooked turkey mixture and baked until heated through.  Healthy, quick, one pot, and kids enjoyed it…Win!


  • 1.5-2 lb ground turkey
  • 1 inch fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 egg
  • 3 slices fresh pineapple, finely chopped
  • 3T coconut aminos (alternatively liquid aminos or soy sauce if not gluten free/paleo)
  • salt and pepper, to taste
  • 1 head of cauliflower, riced or a bag of fresh/frozen cauliflower rice
  • Olive oil


  • Preheat the oven to 400F
  • Mix all ingredients except the cauliflower and oil
  • Heat a large oven proof skillet on med/high heat and add oil
  • Add the turkey mixture to the skillet and stir frequently
  • Once the turkey is cooked through (approximately 8-10 min), turn off the heat
  • Layer the riced cauliflower on top of the turkey mixture and place in the oven until the cauliflower is heated through and cooked to desired tenderness.
  • Note: This can be prepared the day before and placed in the oven the day you want to eat it.

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