Healthy(er) Gluten-Free Shepherd’s Pie

In the spirit of St. Patty’s day this past week, I decided to make a shepherd’s pie. I didn’t have any ground lamb, as traditionally used in the Irish recipe, but I did have ground turkey, so I went with it. Cutting back on the calories and fat isn’t a bad thing!

Here’s what I did:

  • 1 lb. Ground Turkey Meat
  • 1 Tbs. Grape Seed Oil (or olive oil)
  • 2 Carrots
  • 1/4 Yellow Onion
  • 1/2 Cup Beef Broth
  • 1 Tbs. Worcestershire Sauce
  • 1 tsp. Salt
  • 1/2 tsp. Parsley
  • 1/4 tsp. Thyme
  • 4 Russet Potatoes
  • Butter
  • Almond Milk (or regular milk)
  • S&P to taste

Preheat oven to 375.

In a medium-sized pot (on medium heat), I poured the oil and allowed it to heat a bit while I chopped my onion and carrot. I added those to the oil and allowed them to soften while I got the rest of the ingredients ready. I added the thyme and parsley and mixed together.

In a separate pot, I began heating salted water to cook the potatoes. I washed, peeled and chopped the potatoes and added them to the boiling pot of water.

Once the carrot and onion mixture had begun to soften, I added the ground turkey and mashed down with a fork, mixing all the ingredients together. I added the 1 tsp. of salt, Worcestershire sauce, covered, and allowed to cook together for about 5 minutes. I stirred the mixture and added the beef broth, covered again and allowed the turkey to brown completely, stirring a couple more times and removing from heat.

Once the potatoes could be punctured with a fork, I drained and moved them to my mixing bowl. I added some butter (about 1/4 Cup, give or take) and about 1/2 Cup almond milk. I beat with a hand mixer and added salt and pepper to taste. (Feel free to add more butter/milk to your liking).

In a glass pie pan, I poured the meat mixture evenly as my base coat. I then scooped the mashed potatoes into dollops on top and then evenly spread to the edges.

I baked the pie for about 15  minutes, just until the mashed potatoes began to get a little crisp along the edges of the pan.

Slainte and ENJOY!!!

Perfect Paleo Banana Bread

This is THE MOST moist and delicious paleo bread I’ve had yet! I made it on a whim and was absolutely amazed at how good it was…Here’s what I did:

  • 3 Ripe Bananas
  • 4 Eggs
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla
  • 1/4 tsp. Salt
  • 4 Tbs. Honey
  • 1 Cup Almond Meal
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrow Root
  • Palm Shortening to grease pan

Preheat oven to 350 degrees and grease the bread/loaf pan with palm shortening.

In my food processor, I put the bananas, eggs, vanilla and honey and blended until smooth. I transferred the mixture into a medium-sized bowl and added all remaining ingredients and ,mixed well. I poured the batter into my loaf pan and baked for 45 minutes.

Remove, allow to cool slightly and slice. Enjoy warm with a cup of coffee:)