Not Shepards Pie
Good morning. How has your first week of July been?
I swear the time is just flying by. Where did June go? I think I blinked and it passed me by.
Today I want to share with you a dinner recipe that is one of our family favorites. A long time ago when I was able to eat all the yummy foods in the world, I made traditional Cottage Pie, using beer and whipped white potatoes for the topping. But since I can no longer have gluten or most night shade vegetables, I had to adjust our recipe a bit. And I have to say, it is just as flavorful and delicious as the original.
Not Shepard’s Pie
For the topping:
- 2 large sweet potatoes, cut up
- 1/4 cup olive oil
- 2 1/2 tsp Seasoned Salt Mix
- 1/4 cup oat milk
For the filling:
- 1/4 cup olive oil
- 1 lb ground turkey
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 8 oz frozen spinach, defrosted
- 2 bay leaves
- 6-8 sprigs fresh thyme
- 1 Tbsp Seasoned Salt Mix
Preheat the oven to 350’F.
Boil potatoes in a pot of water until fork tender. Drain and return to the hot pot.
Add in milk, oil and salt mix. Whip with hand blender until smooth. Set aside.
In a large oven safe pan, such as cast iron, heat oil over medium-high heat. Add meat to pan. Use wooden spoon to break up into bite sized pieces while browning.
When most of the pink is no longer visible in the meat, add in carrots, onions and garlic. Mix well.
Once the carrots and onions start to soften, add in thyme and bay leaves. Mix in.
Now add in the defrosted spinach and salt mix. Stir well.
Pour the whipped potatoes on top of the meat mixture. Spread it out evenly. Drizzle a little oil on the top of the potatoes.
Bake in oven 30-45 minutes, until the tops browns a bit, and the meat is hot and bubbly.
Enjoy!
Do you make Cottage Pie at home? Or does your family prefer with lamb and have Sheppard’s Pie? Leave a comment below, or tag us on Instagram @Anges_Table. We love hearing from you.