Shepards Pie has always been a favorite of mine. Meat, potatoes, carrots, and peas? Yes, please! Unfortunately, as I had mentioned in my previous post, I am cutting out most carbs for lent. Although it can be hard at times because for me bread is quite addictive, I find myself enjoying substitutes. It’s fun to find different ways to put together meals based on what people are limited in their diets.

Recently I have an obsession with carrot purée and thought that it would be the perfect substitute for the mashed potatoes in shepards pie! Since carrots are on the sweeter side I thought that ground beef would not be the ideal combination but instead I would follow the healthy trend and go with ground turkey.

Overall, of course it is not the same thing as shepards pie. Replacing ingredients does not make it the same but it does make it fun and allows people that have dietary restrictions to enjoy the food too. The final result was delicious! I had my boyfriend over for dinner and he was extremely satisfied. He cleaned out his plate, which I take as a good sign.

For those who are courageous enough to try out my recipes, post a picture to your Instagram and tag me in it! I would love to see other peoples results!

Ingredients:

• 1 Onion diced
• 1 pound of ground turkey
• 1 bag of frozen peas and carrots
• 1 cube of chicken stock
• Worcester Sauce
• Salt
• Pepper
• About 5 or 6 medium carrots
• Butter
• Grated parmesan

Preparation:

• Peel and dice your carrots.
• Place your carrots in a pot with enough water to cover them entirely.
• Let them boil for about 15 minutes.
• In another pot, melt some butter and caramelize your onions.
• Add in your ground turkey.
• While your ground turkey is cooking, melt some mutter in a small pot.
• Add the cube of chicken broth to your butter.
• Once a paste forms, add some Worcester sauce and water (this will be your gluten free gravy).
• Once your ground turkey is cooked and your gravy is to your liking, combine both along with salt and pepper.
• Add the bag o frozen peas and carrots to your ground turkey mixture, cover, turn the heat down, and let simmer.
• While your turkey mixture is simmering, drain your carrots and put them in the food processor along with a healthy knob of butter and salt.
• Pulse until you get the consistency you like (they should be like mashed potatoes).
• Put your ground turkey mixture in individual ramekins and top off with carrot purée.
• Sprinkle on some grated parmesan and put it in the over for 15-20 mins.

Bon Appétit!