Saturday, June 2, 2012

Turkey Shepherd's Pie- Dairy, Wheat, Soy Free

  I've actually made a great allergy free Shepherd's Pie before but the process was super time consuming and, while it was tasty, I never felt like making it again. This recipe was a little easier and tasted even better.
 To save time and dishes you can use mashed potato flakes and canned creamed corn (I know Del Monte's is dairy free) but here's how to make the whole thing from scratch!

Turkey Shepherd's Pie

Mashed potatoes:
4 medium Russet potatoes, peeled and cut into 1-2 inch pieces
2-3 Tbl Soy Free Earth Balance buttery spread
1 tsp salt
1 tsp garlic powder
1/2 cup PLAIN unsweetened almond milk (or water or dairy free milk of choice)
6 cups or so water for boiling

Creamed corn:
1 1/2 cup frozen sweet corn kernels
pinch of salt
1 Tbl Soy Free Earth Balance buttery spread
1/2 cup PLAIN unsweetened almond milk
1-2 cups water for boiling

Turkey mixture:
1/2 Tbl olive oil
1 large white onion, diced
1.25 lbs lean ground turkey
2 tsp salt
4 or 5 cracks of fresh ground black pepper
big pinch of paprika
pinch of cayenne

1 cup or so potato chips, crushed (I mean one cups worth while they are whole, then crush them, which will give you about 1/4 cup. You don't need a whole cup of crushed chips!)
pinch of paprika

For potatoes: In a large pot, bring 6 cups of water to a boil. Add in potatoes and salt. Boil for about 15 minutes until fork tender. Drain. Add butter, milk, and garlic salt and mash with a potato masher until smooth.
For creamed corn: In a medium saucepan, bring 2 cups water to a boil and add corn kernels. Reduce heat to medium and simmer about 6 minutes. Drain corn and place about 3/4 of the corn in a food processor or blender and pulse a few times. Return the pureed/chopped corn to the saucepan with the whole corn and add butter, salt, and almond milk. Return mixture to a boil and then reduce heat to low and cover, simmering for about 10 minutes.
For meat: In a large skillet, heat olive oil over medium heat. Add onions and saute for a few minutes until they become transparent. Add turkey and break it up with a wooden spoon. Add seasonings and stir well. Once all of the meat has browned, turn heat up to medium high and cook for about 6 minutes, stirring once. This is to crisp up the meat a bit.

Line a casserole dish with the turkey mixture, then layer on the creamed corn. Smooth the mashed potatoes over the top and then sprinkle on crushed potato chips and paprika. Broil for just a few minutes, keeping your eye on the chips as they can burn quickly! Once you see some golden brown coloring developing on top, remove and let sit for 5 minutes before serving.

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