Shepherd’s Pie

Shepherd’s Pie

Not your grandma’s classic, but even better and healthier! Made with a flavorful and hearty filling and topped with a creamy parsnip mash, this recipe is comfort food at its finest. You’ll never make your shepherd’s pie with potatoes again!

Ingredients
  • 5 Large Parsnips, peeled
  • 1 Clove Garlic
  • ½ Cup Coconut Milk (or 2% Milk), split
  • 2 Teaspoons Sea Salt
  • 2 Medium Carrots, peeled
  • 2 Medium Leeks
  • 2 Stalks Celery, ribbed
  • 1 Tablespoon Coconut Oil
  • ½ Pound Lean Ground Turkey
  • 2 Tablespoons Worchestershire Sauce
  • ½ Teaspoon Sea Salt
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Ground White Pepper
  • ½ Teaspoon Ground Black Pepper
  • 1 Teaspoon Paprika
  • 1 Medium Zucchini
  • 1 Tablespoon Almond Flour
  • ½ Cup Low Sodium Vegetable or Chicken Stock
  • ½ Cup Peas, frozen
Steps to Prepare
  1. Preheat oven to 350 degrees.
  2. Use the Shredder Blade to shred the parsnips. Boil and cook parsnips until softens, about 7 minutes. Drain the parsnips with a strainer and remove excess liquid. Cool the parsnips to room temperature.
  3. Blend the cooled parsnip, coconut milk, garlic, 2 teaspoons of sea salt, and white and black pepper with Veggie Bullet Blender or a high-speed blender. When using the Veggie Bullet Blender, blend half the amount of ingredients at a time. Blend until smooth and fluffy. Pour parsnip mash into a bowl and set aside.
  4. Shred carrots using the Shredder Blade and slice leeks, and celery using the Slicer Blade into the same bowl.
  5. In a large cast iron skillet, heat coconut oil on medium heat, add carrots, leeks, celery, and sauté for 2 minutes. Add ground turkey and Worcestershire sauce, sea salt, dried thyme, black pepper, and paprika to the pan and cook until meat has browned and cooked through, about 6 minutes.
  6. While the meat and vegetables are cooking, spiralize the zucchini using the Spiralizer Blade and pat noodles with a towel to remove excess liquid. Set aside.
  7. Add flour to the cooked meat and stir well until mixture thickens, about a minute. Add stock and bring the mixture to a boil. Once it boils, turn the heat off and add frozen peas, and stir to combine.
  8. Add the zucchini noodles and spread the parsnip mash on top of the pie filling and bake until golden, for 30 minutes.
  9. Enjoy!
Notes
  1. For vegans/vegetarians, use vegetable stock as a substitute for chicken stock. Also, replace ground lean turkey meat with Portobello mushrooms, or lentils!
  2. If you can’t find 93% lean ground turkey, pick the leanest turkey your market has and It will work just fine.
  3. To cool your parsnip quicker, cool the bowl of parsnip over ice. Never blend hot foods or ingredients with the NutriBullet.
  4. Use your leftover pie as your lunch or dinner for the week!
  5. Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.

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