Gluten Free Shepherd's Pie

Gluten Free Shepherd's Pie


3 cups vegetables
4 small carrots
1 cup medium potatoes
2 tablespoons coconut milk (So Delicious, or milk of your choice)
1 pound turkey meat (organic ground)
1 teaspoon coconut oil
1 onions (finely chopped)
2 cloves garlic (minced)
4 tablespoons fresh cilantro (finely chopped)
3 cups gluten free vegetable broth (organic)
3 tablespoons arrowroot flour
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon turmeric


1Start 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.
2Next, brown the ground turkey in a frying pan over medium-high heat, with 1 tsp. coconut oil. When the meat is almost done, add the onion, garlic, cilantro and spices. Mix everything together, cover and cook for a further 2-3 minutes.
3Add the remaining 2 cups of broth and the arrowroot flour along with the vegetables.
4Bring this mixture to a boil, stirring continuously, and cook for a further 5-6 minutes, until the liquid starts to thicken. Transfer the mixture to a lightly buttered casserole dish.
5Top with spoonfuls of the mashed potatoes, spreading evenly until the entire top of the dish is covered.
6Bake in a preheated oven, set at 350F/180C, for 40 minutes, or until a golden brown crust forms. Remove and serve.
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