Happy Monday! I hope you all enjoyed your Father’s Day weekend.
It can be tough to get excited for a Monday, but I’m pumped because today marks my first ever Recipe Redux post! What is Recipe Redux? Basically, it’s an awesome food blogger link up. Each month, we are given a theme and are challenged to come up with a healthy (and tasty) recipe. Here’s a little more info:
The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
I’ve been on the waiting list to become part of the Recipe Redux link up for a while now, and I’m finally in. I’m a Recipe Reduxer! Woot woot!
Ok, so June’s theme is Pie Love!
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
I admit, I’m not a big sweet pie person, so I decided to go the savory route. Say hello to my gluten free, Recipe Redux Healthy Shepherd’s Pie!
Will is a big potato guy. Whenever I ask him what he wants as a side dish for dinner, he says, “Potatoes!”. He’s a bit fan of my sweet potato puree, but I know his true heart lies with good ol’ mashed potatoes.
So instead of making the potatoes a side dish, I figured I’d incorporate them into the main dish. I have to say, they make a great crust, especially when broiled for that crispy top. Mmmm!
I nixed all signs of butter, and the potatoes still came out whipped to perfection. Then instead of ground beef, I used scrumptious lean ground turkey, and filled this baby with veggies and spices. I don’t think Will even noticed there were peas in here. Points to me for getting him to eat green things!
- 1 Tbsp olive oil
- 2 cloves garlic, crushed
- 1 small onion, diced
- 1 1/4 pounds lean ground turkey
- 2 cups frozen peas and carrots
- 2 Tbsp Worcestershire sauce
- 1 cup chicken broth
- 1 Tbsp gluten free all purpose flour
- salt and pepper to taste
- 4 Idaho potatoes, peeled and chopped into chunks
- 2 cloves garlic, crushed
- salt to taste
- Heat olive oil in a large skillet over medium-high heat.
- Add the garlic and onion, and saute a few minutes.
- Add the ground turkey and brown, stirring occasionally.
- Once turkey is slightly browned (but not all the way cooked), add the peas and carrots.
- Cook for a few minutes and then add in the Worcestershire sauce, chicken broth, flour, salt and pepper.
- Cook and stir until the sauce thickens and turkey is cooked through.
- Bring a large pot of water to a boil.
- Add potato chunks and boil until chunks can be easily pierced with a fork.
- Transfer cooked chunks to a high speed blender (you may have to do this is stages). Add garlic and salt and blend until smooth and creamy. (You can also us a potato masher or immersion blender, but they will be the smoothest in a large blender).
- Pour filling into a large baking dish.
- Spread potatoes evenly over the top.
- Place in the broiler on high until top starts to brown.
- Let cool and serve.
- 208 Calories, 6.7g Fat, 21g Carbs, 3.3g Fiber, 17g Protein
Are you a sweet or savory pie person?
What’s your favorite kind of pie?