Whole30 Gluten Free Shepherd's Pie
One of my favorite comfort foods, the ultimate meat and potatoes in one dish! Whole30 recipe below with my go to gluten free options along with tons of dairy free and vegetarian options.
Gluten Free Shepherd's Pie with Ground Turkey
1/2 cup Coconut or Almond Milk (Oat milk is my preference when I'm not doing the whole30)
1/4 cup of Ghee or butter
Salt and Pepper to taste
3 cloves Garlic, minced
1 Tsp Extra Virgin Olive Oil
1lb ground turkey/beef or tofu (whatever works for you)
1 onion- chopped
5 stalks of celery- chopped
3-4 carrots- peeled and chopped
3-4 cloves of garlic, minced
1 cup chicken or veggie broth
2 teaspoons of Coconut Aminos (Not on the whole30: Bragg's Amino Acids, soy sauce or Worcestershire sauce, again whatever you have)
Salt and Pepper to taste
1 teaspoon Italian Seasoning or Thyme and Rosemary
2 tablespoons Arrowroot flour (Not on the whole30: Brown rice or any flour)
1 cup frozen peas
1 cup frozen corn (when I'm not doing the whole30 I also add the corn)
Heat Oven to 400
Peel Potatoes. Bring a Pot of water to boil. Throw in potatoes cut in half or 1/4s.
Bring Potatoes to a boil, drain potatoes. Add in milk, ghee, garlic, salt and pepper. Mash potatoes.
While potatoes are boiling, In a pan on the stove, add some olive oil to the pan on medium heat. Add in your protein and onions at the same time. Cook thru. Add in Carrots, celery, and garlic. Once it smells fragrant add in broth, Coconut Aminos, salt and pepper, Italian seasoning and 2 tablespoons of flour. Mix well. Let it come to a boil. Turn heat down to simmer. Add in frozen peas (and corn.)
Using a baking dish, square or circular, spray with coconut oil. Spoon out the filling. Add the mashed potatoes on top. Make sure to cover the filling from edge to edge. Salt and Pepper the top of the potatoes. I also like to add in some fresh garlic to the top if you're a garlic loving house.
Put this is the oven on the middle rack. I like to put a cookie sheet on the bottom rack under it, in case it overflows slightly. Cook at 400 degrees for 20-30 min or until golden brown on top.
Let stand for 5-10 min and serve. Enjoy!
Extra Veggies! I love to do this one with zucchini, yellow squash, broccoli, cauliflower, peas, corn.
1 zucchini- sliced and diced
1 yellow squash- sliced and diced
1/2 crown of broccoli - chopped
1/2 crown of cauliflower - chopped
Saute the vegetables with the celery and carrots.
Organic Valley Ghee
Bob's Red Mill Arrowroot Starch
Bragg's Coconut Liquid Amino's- It has to be the coconut liquid aminos to be whole30 compliant. If I wasn't on the whole30 I would be using Bragg's Amino's which contains soy.
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