Well hello February. Where did you come from?
Can you believe January has already come and gone?
I sure can't. Sometimes it's just scary how fast time moves.
Having said that, I hope everyone is still on track with their 2015 goals. I've definitely been focusing on digging in, staying focused and keeping the momentum rolling. Coming up with new recipes and challenging myself with ideas. It's not always easy getting into that creative zone. Do you know what I mean? Some days I will stare at the blank page of a new post and nothing comes to me. But I'm taking things one day at a time and not worrying about the little things that don't get done or if they're not as perfect as I'd like them to be done.
Sometimes I find that all I need is some good music to bring on the inspiration or an ass-kicking workout will always do the trick.
But before I start ranting let's get to this clean recipe for shepherd's pie.
I've eaten this shepherd's pie twice already this week. All I can say is, thank goodness for leftovers!
I'm all about keeping this stocked in my fridge or freezer 24/7 so it's ready to go when I am.
Shepherd's pie has always been a favourite of mine. I really wanted to make a healthy version that's as good as the one's my mum and grandma used to make. I have to say this was just as good as the one's I remember eating growing up. Even my dad loved it. He actually had no idea it was healthy! That was pretty amazing to hear.
This shepherd's pie uses lean ground turkey and topped off with the most incredible buttermilk mashed potatoes.
And did I mention it's gluten-free and low in fat?
So seriously. Go make this for dinner now. You'll thank me for the leftovers ;)
Shepherd's Pie with Buttermilk Mashed Potatoes
Prep Time: 30-40 minutes
Cook Time: 30 minutes
Keywords: bake saute entree main dish gluten-free grain-free protein soy-free turkey potatoes carrots
Ingredients (6-8 servings)
- 2 lb Yukon gold potatoes, peeled and cut into chunks (russets are also nice)
- 1 cup buttermilk
- 1 teaspoon roasted garlic powder
- Sea salt, to taste
- Pinch white pepper
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped small
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 1/2 lbs lean ground turkey
- 2 teaspoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
Preheat oven to 375˚F.
Place potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and cook until potatoes are tender, about 15 to 20 minutes. Drain and mash well. Add buttermilk, roasted garlic powder, sea salt and white pepper. Set aside.
Meanwhile, heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the onion, carrots, and celery and saute until they begin to take on colour, approximately 3 to 4 minutes. Add the garlic and stir. Add ground turkey and cook, stirring often, until meat is no longer pink.
Add the tomato paste, chicken broth, Worcestershire, and a pinch of salt and black pepper; stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Transfer mixture to a baking dish and top with mashed potatoes spreading evenly with a fork. Place in oven and bake until filling is bubbling and top is golden brown, about 30 minutes. Remove from oven and let cool for 10 minutes before serving.
Serving Size: (1 1/2 cups Shepherd’s Pie) Calories: 308 Fat: 4g Saturated Fat: 0.5g Carbohydrates: 10g Fiber: 4g Sugar: 5g Protein: 25g Cholesterol: 40mg Sodium: 160mg