Shepherd's Pie with Buttermilk Mashed Potatoes

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

by Jennifer Trennum

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

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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

Instructions

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.

Nutritional Information

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

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Baked Ziti

Ah, there's nothing like comfort food at it's finest on a gloomy day.

Baked ziti is just one of those things that becomes an instant family favourite. It can pick you up and lift your spirits on a cold wintery day.

A steaming dish of golden cheesy tomato baked pasta heaven.

Mmm, melty cheese!

Do I have your attention?

It might shock you to learn that this comforting pasta dish is actually quite good for you. Here's a secret, ever play hide the vegetables? If you have kids, you know what I mean. It has 2 cups of shredded carrots, 1 whole onion, basil, and is bursting with tomatoes + homemade marinara sauce. Even the pickiest eaters in your family couldn't say no. Sure it looks and tastes like a traditional baked ziti that's packed with unhealthy fat and salt (not to mention heavy cream) but it's one of the cleanest pasta dishes you'll ever make. 

The perfect crowd pleaser. Great for entertaining large groups.

Easy to throw together in 20 minutes. Then you get to sit back and relax while it cooks.

Baked Ziti

(makes 9 - 1 cup servings)

(Slightly adapted fromThe Eat Clean Diet For Family & Kids)

Print Or Email This Recipe

Ingredients: 

• 1lb extra lean ground turkey
• 2 Cups shredded carrots
• 1 large onion, peeled and diced fine
• 3 cloves of garlic, passed through a garlic press
• 1 Tbsp extra virgin olive oil
• 2 Cups homemade Marinara Sauce (or 1 can of no-salt added tomatoes)
• 1 Cup low-sodium chicken stock
• 8 oz gluten free rotini
• 2 Tbsp fresh basil, chopped
• 1/2 Cup - 3/4 Cup shredded low-fat mozzarella cheese

Directions:

1. Preheat oven to 350*F.
2. In a large skillet, heat olive oil over medium heat and cook turkey, carrots, onions, and garlic until nicely browned. Add chicken stock, marinara sauce, pasta, and basil.
3. Reduce heat to simmer for 30 minutes. Pasta should be cooked al dente.
4. Turn pasta mix into baking dish. Sprinkle top with shredded mozzarella.
5. Place in oven and baked for 20 minutes or until cheese is melted and golden.

This also makes great leftovers for easy lunches packed with nutrition and energy.