Tuesday, January 26, 2016

Grain Free Shepherds Pie

Hellllooo turnips!  I had gotten organic turnips from my local White Picket Produce this past week and I had NO idea how to use them.  For one, I have only had turnips once before, and I remember them being strong and bitter.  Not my favorite ingredient for recipes.  But I came up with a plan.

Somehow I wanted to use the turnips to make a crust for a shepards/pot pie.  If you are doing gluten free, there are plenty of gluten- free pastry crust options out there, but if you have egg and dairy allergy/restrictions, most recipes call for the incorporation of cauliflower.  I love cauliflower, but I can get tired of it being used in so many grain free recipes.  So I was in the kitchen testing out crusts with my turnips.

Turnips are a pretty great vegetable to start eating.  They are an excellent source of Vitamin K, Vitamin A, folate, copper, manganese, fiber, calcium, potassium, magnesium, iron, phosphorus, and Vitamin B2.  This cruciferous vegetable can help in supporting the body to lower blood pressure, fight cancer, and help with weight loss and digestion.  Turnips are not a bad idea!

This Grain Free Shepherd's Pie is husband-approved, and even my son took a few nibbles.  It fits well with an AIP and GAPs diet because it is grain free, dairy free, egg free, soy free, nut free, legume, free, and nightshade free.  Fortunately, it is not free of flavor and fullness, thanks to bone broth and coconut milk.  Hope you enjoy!

Grain Free Shepherds Pie

Filling:
1 pound ground beef
1 small onion, chopped and diced
1 1/2 cup broccoli and cauliflower florets
2 medium carrots, peeled and chopped
3/4 cup bone broth
1/2 cup full fat coconut milk
dash himilayan sea salt
1 tspn basil

Crust:
2 turnips, peeled
1 green plantain
1 tbsp coconut flour
1 tbsp tapioca starch (or arrowroot)
1 tbsp baking powder
3 tbsp EVOO
2 tbsp warm water
dash himilayan sea salt

Peel turnips and boil on stovetop for 50-60 minutes.  Once cooked, add to blender with green plantain, coconut flour, tapioca starch, baking powder, EVOO, warm water, and sea salt.  Puree well.  Set aside in refrigerator while preparing filling.

Preheat oven to 375 degrees.  To prepare the filling, combine the chopped carrots, onion, broccoli and cauliflower on stovetop in medium saucepan on medium heat.  Sautee for 8 to 10 minutes, cooking with 1 cup homemade bone broth or store bought organic broth (beef, chicken, or vegetable will all work!).  In separate medium saucepan, cook beef for 8-10 minutes on medium heat.  Once cooked, combine the beed and veggies in medium bowl with 1/2 cup full fat coconut milk and mix well.

Pour this mixture in a greased pie dish.  Pour cool crust mixture on top, and evenly spread over top with a spatula.  Bake for 40 minutes, until the crust is golden brown and more firm.  Will still be soft but have a dough like consistency.  Let cool for 10 minutes, and then serve and enjoy!



Blessings,

Lindsay


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