A l\c version of the UK Shepherds pie - paleo and atkins friendly.

You need for the base....
2 leeks
2 onions
1 small broccoli
chicken stock (homemade preferably)
Minced Turkey (I used 0.8 kg)
Tarragon
Thyme

For the mash top, you need...
Cauliflower (1 medium, 2 if you want thicker mash or are using a large dish)
4 Garlic cloves, peeled
3/4 cup Parmesan

Sautee one chopped onion, 2 sliced leeks, and broccoli florettes (i cut these small) in a large pot for 5-6 mins on the lowest heat with lid on. I used olive oil, but butter would be fine. Add chicken stock, i used no more than 200ml, not even covering the veg. salt and pepper to taste the add 1/2 tsp of Tarragon, leave a minute or so, then taste to see if it needs more - be careful it is strong stuff - you should have a slight hint of aniceed and no more than that.

Brown your turkey mince in a frying pan or wok, i again use olive oil, add one chopped onion, add 1 tsp thyme during cooking. Once browned, add into the veg pot, cook together for 20 mins, lowest heat. If it looks like soup you need to reduce that liquid.

Mash, easy enough - boil cauliflower (or steam) until nearly soft. Brown garlic cloves then pulverise\blend to a puree with the oil you used. Mash cauliflower and garlic and oil mix (you can blend if you prefer, I do), white pepper and salt to taste, add parmesan and mix through.

layer mince and veg in a large baking dish, spread your mash layer on top. cook in oven (high heat) for 20 mins.

eat when piping hot. open to suggestions for making more of a gravy, but I won't use cornflower myself.