Cleaneatingshepherdspie Recipes

CLEAN EATING SHEPHERD'S PIE THAT IS AIP FRIENDLY

Steps:

• Preheat the oven to 400° Fahrenheit.
• Prepare the Shepherd's Pie base: Peel and chop the white sweet potatoes. Cook them in boiling water until fork tender.
• While the potatoes are boiling, prepare the filling. Heat 1 tsp. of olive oil in a large skillet and brown the ground beef.
• Place the cooked ground beef in a bowl for later, but keep the oil from the beef in the skillet. Into that same skillet, saute the carrots, celery, and garlic for about 8 minutes until they're softened. Once softened, add the kale or spinach and cooked until wilted, about 2 minutes.
• Stir in the Worcestershire sauce, salt, garlic powder, onion powder, thyme, and parsley. Then stir in the beef bone broth, arrowroot powder, and add the beef back to the skillet. Bring to a boil and then lower to a simmer and cook until thickened, about 5 minutes.
• Oil a 9" x 13" baking dish or a casserole dish and scoop the filling into it.
• Finish the potato topping: Once the potatoes are cooked through, drain them and add the chicken bone broth, sea salt, garlic powder, and onion powder. Mash until well combined and resembles mashed potatoes. Spread over the filling.
• Bake for 20 minutes until heated through and the potatoes are slightly browned.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

CLEAN EATING SHEPHERD'S PIE

Steps:

• Pierce and cook potatoes in microwave until soft. When cool enough to handle, peel and place in a bowl. Mash with a fork adding 3T water until smooth.
• Preheat oven to 400°F.
• Meanwhile, coat a large skillet with cooking spray and saute onion, carrots and celery over medium-high until soft. Add turkey, and cook until brown.
• Add flour and spices, stirring to coat. Add broth and once uniformally hot, add the cornstarch, stirring quickly so it doesn't clump.
• Spread veggie mixture into a casserole and top with sweet potatoes.
• Bake for 30 minutes.

SHEPHERD'S PIE WITH BUTTERMILK-CHIVE MASHED POTATO CRUST

Steps:

• Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.