A RECIPE OF COMFORT!
Yum yum is all I have to say about this healthy rendition of the traditional Shepherd’s Pie. My girlfriend discovered it in a book we both read titled, The Acid Watcher’s Diet by Jonathan Aviv, MD, FACS. And OMG, is it delicious. Give it a try when the call for comfort food can’t be ignored!
Serves 4 to 6 | Prep and cooking time: 45 to 50 minutes
1 tsp salt, plus more to taste
6 medium Yukon Gold potatoes, peeled and quartered
1 tablespoon olive oil
2 medium leeks (white parts only, thoroughly washed and finely chopped
1 medium carrot, grated
1 1/3 cups vegetable broth
1 lb ground turkey
3 tablespoons Bragg Liquid Aminos (this takes the place of soy sauce)
1/4 cup chopped fresh dill, plus more for garnish
1 teaspoon dried thyme
1 teaspoon asafetida (I skip this cuz I can’t find it)
1 tablespoon whole wheat flour
2 tablespoons organic butter (can be replaced with olive oil for a dairy-free option)
In a pot of generously salted water, bring the potatoes to a boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are cooked through but not mushy. While the potatoes are cooking, in a medium saute pan, heat the oil and saute the leeks and carrot over medium heat for about 12 minutes, until the carrot is soft. Drizzle approximately 1/3 cup of broth to loosen the vegetables and prevent sticking.
Add the turkey and cook, separating into bite-size pieces with a wooden spatula, for about 5 to 7 minutes, until the meat is cooked all the way through (don’t overcook). Add 1 teaspoon salt and the Bragg Liquid Aminos, dill, thyme and asafetida, and stir until the mixture is uniform. Add 2/3 cup of broth and bring to a boil. Reduce the heat to low and add the flour. Stir for about 1 minute, until the mixture thickens. Remove from the heat and cover the pan.
When the potatoes are cooked, drain and mash with butter, or oil if you want to make your cottage pie dairy-free. Add salt to taste. Whip the potatoes using a handheld mixer and adding the remaining 1/3 cup hot broth gradually, until the mashed potatoes reach the desired fluffiness. Serve immediately in a bowl or pie plate with the turkey mixture on the bottom and mashed potatoes on top. Garnish with dill.
Note: I use four good size ramikens, filling each one equally. Then I cook two, and cover the other two with foil and refrigerate until the next night. It is so great to have this filling meal ready to go! And my hubby is always so happy when I produce this yummy dinner in a bowl. Enjoy!