Yummy Shepherd's Pie

   Shepherd's Pie is one of my favorite things to make for dinner. My family has many allergies so it can be a challenge to make a dinner everyone can enjoy. This recipe I made up is dairy-free, gluten-free, egg-free, and corn-free.  This is just about the most comforting, yummy, and it's pretty healthy too!

                                                       Yummy Shepherd's Pie

 

                                                      Serves 6 to 8

  

                                                      Meat Layer

 

                                                      1 1/2 pounds ground turkey

                                                      1 medium yellow onion diced

                                                      2 tablespoons minced garlic

                                                      8 medium white mushrooms diced

                                                      1 15oz can organic tomato sauce

                                                      olive oil

                                                      salt and pepper to taste

                                                       

 

                                                      Mashed Potatoes Layer

 

                                                      18 small red potatoes

                                                      1 cup carrots

                                                      1 cup rice milk warm

                                                      1/4 cup olive oil warm

 

Scrub the red potatoes and put them in a large pot, add the carrots. Fill the pot with water until all the potatoes and carrots are covered. Put the pot over high heat. Once the water starts boiling check the potatoes to see if they are done every 10 minutes. To check the potatoes simply poke them with a fork, when the potatoes are done the fork will go in the potato without using to much force. While waiting for the potatoes to cook start on the meat mixture. Heat about 2 tablespoons of olive oil in a large pan over high heat. Place the garlic in the pan, let the garlic cook for a minute then add the onion and the ground turkey. With a spatula break up the turkey into little pieces and cook until the turkey is no longer pink and the onion is soft. Stir in the diced mushrooms and cook for a couple minutes. Once the mushrooms have been lightly cooked, add in the tomato sauce. Sprinkle in the salt and pepper. Cook until it is nice and bubble stirring often. If needed add more olive oil.

 

The meat and mushroom filling

 



 

When the potatoes and carrots are done cooking drain them and start mashing them. Using a hand masher works well. Mash in the warm rice milk and olive oil. Mash until its as smooth or chunky as you like. Season with salt and pepper to taste.

Pre-heat the oven to 375 degrees. Drizzle a 9 by 13 inch pan with olive oil and spread it around with a cooking brush until the sides and bottom are coated evenly.

Pour the meat mixture into the pan, spread it around so its evenly distributed. Spoon the mash potatoes on top of the meat mushroom mixture and spread it out. Use a fork to make little swirls in the mash potatoes. The swirls will get browned and delicious. Put the 9 by 13 inch pan on a baking sheet so if any juice bubbles over it won't make the oven dirty. Put the whole thing in the oven for 20-25 minutes or until it is bubbly. Once it comes out of the oven let it cool down for 5 minutes before you serve. After 5 minutes its ready to be served! Yummy!

 

 

 

                                                                   The finished product! Enjoy!

Let me know if you try this recipe! I hope you enjoy it :)

Much love,

Amanda