Traditional Shepherd’s Pie has been one of my favorite dishes for a long time. A few months ago when I found out I had a sensitivity to beef, among many other things, I thought of how hard it would be for me to eat “normal.”
Luckily, everything is adaptable. And this looks and tastes pretty “normal” to me:
1.75 pounds ground turkey
1 cup chopped greens (spinach, chard, kale)
1/2 large onion, chopped
3 cups frozen mixed veggies (anything you like is fine – green beans, peas, corn, carrots, etc.)
1/4 teaspoon Himalayan salt
1/4 teaspoon black pepper
1 teaspoon ghee
a 10-inch cast iron pan (I have a very old antique, but this one would work well, too.)
(And you will need to make these to top the pie – http://wp.me/p5isYz-n0)
Preheat your oven to 375 degrees (or wait until mid-way through cooking on stove-top, if you are concerned with energy savings).
On your stove top, drop onions into your skillet with approximately 1 teaspoon of melted ghee. Brown slightly.
Add turkey, salt and pepper and cook 25 to 30 minutes or until cooked thoroughly.
Add frozen veggies and cook until heated through, approximately 5-10 minutes.
Add greens and cook until just wilted, about two minutes or so.
Top this mixture with Chiara’s Sneaky Mashies (http://wp.me/p5isYz-n0) and drizzle some extra ghee on top.
Bake for ten minutes.
Optional, but nice, if you have time: broil on medium for three to five minutes to brown the peaks of your potatoes.
I would say this would generously serves six to eight and takes about an hour, an hour and fifteen to prepare from start to finish.