The Skinny Shepherd

My husband and I were very blessed to be able to take a trip to Ireland last year. It is and will always be one of the most amazing places we have ever been. This country has spun out some of the best dishes I have eaten in my entire life. One of my absolute favorites is Shepherd’s Pie. This is my Ireland inspired “skinny” version that is to die for! I cook them in small ramekins so I can grab one and enjoy a nice warm afternoon snack while my mind drifts back to the emerald isle…

 

What you’ll need:

2 lbs ground free range turkey

1/2 lb (1/2 bag) organic baby carrots

1 cup peas

1 small red onion

2 tsp agave nectar or honey

1/2 tsp himalayan pink salt

1 tsp nutmeg

2 tbsp olive oil

For the topping:

1 head cauliflower

1/2 cup nutritional yeast

2 tsp garlic powder

1/2 tsp himalayan pink salt

3 tbsp olive oil

cracked pepper

 

Kitchen equipment

food processor or Ninja

medium stockpot

colander or strainer

Large frying pan or Magic green pan ( My favorite pan!)

cutting board

8 lightly greased ramekins placed on a baking sheet

 

Directions:

Bring 6 cups water to a boil in medium saucepan. Chop white part of cauliflower into medium sized chunks and place in boiling water.

Boil for 20 min or until cauliflower is tender.

While the cauliflower is cooking, place onion and carrots in a food processor and pulse until minced. Add 2 tablespoons olive oil to a large saucepan heated to medium high heat. Saute carrots and onions for 5 min.

Turn heat off on stove. Add ground turkey, peas, agave nectar, salt and nutmeg and stir to combine mixture. You do not need to cook the turkey.

Divide turkey mixture evenly among 8 ramekins.

Drain cooked cauliflower and place in food processor or ninja. Add nutritional yeast, garlic powder, salt, and olive oil. Blend until smooth and creamy.

Top the turkey mixture with cauliflower mixture by dividing it evenly among the 8 ramekins. Top with cracked pepper.

Bake on 350 for 30 min. Turn oven to broil and cook for another 5 min or until tops begin to turn a golden color.

Let cool for at least 10 min before eating. These pies are piping hot on the inside!!!

There is something so comforting about these Skinny Shepherds. I’m not sure if it’s the hint of nutmeg, the fact that they are so good for you, or the warm goodness in your belly after eating them, but I never get enough of this snack. It’s a great way to experience an Irish culinary treasure right in your own backyard.

Renal Diet exchanges: Eliminate all salt from recipe, use fresh or frozen peas (not canned) and do not use honey as an option in the meat mixture (agave nectar only).

Xoxo,

Tiffany

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