I had fun making this recipe. It was an excellent way to use of leftovers and it that was delicious. I don't particularly like Shepherd's pie, but as I was making a turkey pot pie, I didn't want to make an extra crust for the top and thought mashed potatoes would be delicious instead. The best of both worlds. Crust on the bottom, mashed potatoes on top.
Make sure to check out my new free Allergy Friendly Christmas Menu!
Hope you enjoy.
Shepherd Pot Pie*
1 1/2 c. diced, cooked turkey or chicken or assorted organic, frozen vegetables such as green beans, broccoli, mushrooms
1/2 c. leftover gravy*
2 Tbsp. cornstarch
2 c. water + 1 Tbsp. gluten and MSG free bouillon base or 2 c. of broth of choice
2 c. organic frozen peas and carrots
1 small onion diced
3 tsp. minced garlic
1 crust (see recipe below)
2 c. leftover mashed potatoes or sweet potatoes
* if you don't have gravy, combine 1/2 c. of broth with 2 tsp of cornstarch and season with a dash of poultry seasoning, sea salt and fresh ground pepper, over low heat stir until thick
In a large skillet over medium heat, gently saute onions in olive oil until soft. Add garlic and stir. Add cornstarch and stir well. Add broth and stir over medium heat until it starts to thicken. Add
meat or vegetables and peas and carrots. Pour this mixture into prepared pie pan with crust laid out. Using your hands place mashed potatoes on top. Bake 350F for 35-40 minutes.
Let rest for 10 minutes and serve.
Pie Crust
1 1/4 c. GF flour mix (I used Bob's Red Mill due to laziness on my part)
4 Tbsp. light olive oil
3/4 c. cold water with ice cubs
In a food processor place flour mix. Turn on and add oil. Mixture should look like small peas. Add cold water while it is still running until it forms a dough. Do not add more water. Remove from processor and pat into a disc. Refrigerate for 15 minutes and roll out between two sheets of plastic wrap. I usually wet my counter top and lay wrap flat and then place dough in between, top with two more sheets of plastic wrap and roll out. Lay in pie plate, 8 inch. This is an easy to make and allergy friendly recipe.
*If you want this to be meat free, use vegetable broth or base and omit the meat.*
Make sure to check out my new free Allergy Friendly Christmas Menu!
Hope you enjoy.
Shepherd Pot Pie*
1 1/2 c. diced, cooked turkey or chicken or assorted organic, frozen vegetables such as green beans, broccoli, mushrooms
1/2 c. leftover gravy*
2 Tbsp. cornstarch
2 c. water + 1 Tbsp. gluten and MSG free bouillon base or 2 c. of broth of choice
2 c. organic frozen peas and carrots
1 small onion diced
3 tsp. minced garlic
1 crust (see recipe below)
2 c. leftover mashed potatoes or sweet potatoes
* if you don't have gravy, combine 1/2 c. of broth with 2 tsp of cornstarch and season with a dash of poultry seasoning, sea salt and fresh ground pepper, over low heat stir until thick
In a large skillet over medium heat, gently saute onions in olive oil until soft. Add garlic and stir. Add cornstarch and stir well. Add broth and stir over medium heat until it starts to thicken. Add
meat or vegetables and peas and carrots. Pour this mixture into prepared pie pan with crust laid out. Using your hands place mashed potatoes on top. Bake 350F for 35-40 minutes.
Let rest for 10 minutes and serve.
Pie Crust
1 1/4 c. GF flour mix (I used Bob's Red Mill due to laziness on my part)
4 Tbsp. light olive oil
3/4 c. cold water with ice cubs
In a food processor place flour mix. Turn on and add oil. Mixture should look like small peas. Add cold water while it is still running until it forms a dough. Do not add more water. Remove from processor and pat into a disc. Refrigerate for 15 minutes and roll out between two sheets of plastic wrap. I usually wet my counter top and lay wrap flat and then place dough in between, top with two more sheets of plastic wrap and roll out. Lay in pie plate, 8 inch. This is an easy to make and allergy friendly recipe.
*If you want this to be meat free, use vegetable broth or base and omit the meat.*
