Dairy-Free Shepard’s Pie
Nothing quite beats eating comfort food that’s actually good for you. Shepard’s pie was one of my favorite meals as a kid. It was filling, flavorful, and LOADED with cheese (younger me didn’t know I had a dairy allergy). So, I simply couldn’t resist making this dairy-free version.
I used a 9 inch cast iron skillet, so you may need to adjust the ingredient amounts if you are using a different sized skillet or a baking dish. This recipe is also very adaptable, so swap out white potatoes for mashed sweet potatoes, cauliflower, or rutabaga for an option lower in carbs, include different veggies, or use ground chicken instead of turkey if preferred.
- 1/3 cup chicken broth (or more as needed)
- 1/2 lb of ground turkey
- 1 1/2 cup of sliced carrots
- 1 1/2 cup of green beans
- 1 cup of diced mushrooms
- 6 potatoes (peeled and chopped)
- 2 tsp of arrowroot flour
- 1/4 cup of unsweetened plant-based milk
- fresh parsley
- salt to taste
- Add 1/4 cup of chicken or vegetable broth to a cast iron skillet (I used a 9 inch skillet) and let the broth heat up over medium-high heat. Add sliced carrots and green beans. Sauté veggies for 3-4 minutes and add more broth if needed.
- Add ground turkey to skillet and cook on medium until browned. Halfway through cooking, add diced mushrooms. Season with salt or other GERD-friendly herbs if desired.
- Bring water in a pot to a boil and add potatoes. Preheat oven to 350 F.
- Combine 2 tsp of arrowroot powder in a small mixing bowl with 4 tbsp of water to make a slurry. Bring skillet to a simmer and add slurry to it once the meat is cooked through. Combine then let it cook for 1 minute and remove from heat. Add more broth or water if needed.
- Once the potatoes are done cooking (after 15 or so minutes) drain and add back to pot, along with milk, and salt to taste. Mash the potatoes and spoon them on top of skillet. Set skillet on top of baking sheet (in case spills out the sides) and bake for 15-20 minutes. Top with fresh parsley for extra deliciousness.
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