Recipes/Shepherds_Pie

Ingredients:

  • 1 kg ground chicken or turkey
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 4 tsp broth powder (veggie, chicken, beef, etc)
  • 250g (1 cup) frozen peas
  • 250g (1 cup) frozen corn or yellow beans
  • 250g (1 cup) frozen cubed carrots
  • 10ml worcheshire sauce
  • 5ml ground coriander seed
  • 2.5ml xanthan gum
  • 1 kg russet potatoes
  • 100g margerine
  • 100g water
  • 4ml garlic
  • 2ml salt

Note: if using a low salt broth powder, add 1 tsp salt

Directions:

  1. peel the potatoes and put in instant pot with 1 cup of cold water. set to 10 minutes at high pressure
  2. Pre-heat the oven to 425F
  3. put the onion power, garlic powder, and veggie broth powder into a large pot with the ground chicken, and saute over medium heat until the chicken is mostly done.
  4. when the potatoes are done, remove from instant pot and put through a ricer. heat up the margarine, water, salt and garlic powder and add to the potatoes and stir gently to mix
  5. add peas, carrots and corn/beans.
  6. mix the xanthan gum with 125g / 1/2 cup of water - best to use a hand mixer, if not sprinkle the gum evenly over the surface of the water to avoid clumping. add to the meat mixture and stir well
  7. Pour the meat mix into a large (28x38cm, 11x15”) pan and scoop the potatoes on top and spread evenly. Lightly run the tines of a fork over the top of the potatoes to roughen the surface
  8. Bake for 20 minutes. Turn on broiler for the last few minutes if the potatoes are not sufficiently browned.