Turkey Shepherd's Pie
Serves 4 - 6 (dairy and gluten free, ACD friendly and vegan option)
Ingredients
1 head cauliflower
2 parsnips
1 pound ground turkey/other ground meat (VEGAN OPTION substitute 2-3 cups cooked white beans, lima beans, chickpeas, or lentils)
2 cups Brussels sprouts, trimmed and halved (or substitute equal amount other vegetable)
3 celery stalks, sliced
1 large onion, chopped
1 cup frozen peas
1/4 cup fresh parsley, minced
2 tsp dry tarragon
2 tsp dry thyme
1 tsp Herbamare or sea salt
1-4 T olive oil
1 1/4 c broth/stock, divided
- Wash and peel parsnips, and wash and chop cauliflower. Steam until tender, and place in blender/food processor with 1/2 c broth, 1/2 tsp salt, and, if desired, 1-2 T olive oil (the olive oil adds a bit of richness and body and wonderful flavor). Blend until totally smooth and creamy, and set aside.
- While vegetables steam, heat 1-2 T olive oil in a large saute pan. Add the ground turkey and brown over medium heat for 4-5 minutes. Add onion, celery, Brussels sprouts, herbs, and 1/2 c broth, and stir to mix. Cover pan with cover or foil tent and cook until vegetables are tender, about 10 minutes, stirring occasionally, adding peas when vegetables are nearly done. If mixture gets dry, add additional 1/4 c broth. Add 1/2 tsp salt and pepper to taste, and remove from heat. [time saving hint: while vegetables/meat cook, puree steamed cauliflower/parsnips!]
- Transfer meat mixture into a high-sided casserole dish. Spread cauliflower-parsnip puree evenly over the top.
- Broil until top is golden brown and mixture is heated through. Serve immediately!
Copyright © 2009 by Kim Christensen
Source:
www.affairsofliving.com
