November 14, 2012
Gluten-free shepherd's pie is a favorite fall comfort food. Ground turkey is browned with onion, garlic, and cilantro before it is topped with creamy mashed potatoes. To achieve the design you see on restaurant made shepherd's pies, drag the tines of your fork across the surface of the mashed potatoes in a swirled motion. When the dish is baked, the browned surface will depict the pattern. This dish can also be made into individual portions by using ramekins.
Ingredients:
6 smalls to medium potatoes, peeled and chopped
1 pound organic ground turkey meat
1 onion, finely chopped
2 cloves garlic, minced
4 tablespoons fresh cilantro, finely chopped
3 tablespoons arrowroot flour
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
Directions:
Start out by washing, peeling, and chopping the potatoes, then boil with 1 cup of the vegetable broth, and 1 cup of water for about 20 minutes, or until the potatoes are soft. Place the cooked potatoes in a food processor with the 2 Tbsp. of coconut milk, salt and pepper, and pulse until a smooth mixture is formed. Set aside, you will need this later to top the Shepherd's Pie.
Add the remaining 2 cups of broth and the arrowroot flour along with the vegetables.
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