Foodie Blogroll

Thursday, October 6, 2011

Individual Shepherds Pie

The Cure for Midterm Melancholy
I've had midterm exams all week so I was craving something warm and comforting to brighten my mood.  And nothing soothes the soul better than this Hungry Girl Shepherd's Pie with it's perfect mix of sweet vegetables, creamy gravy, and a one-of-a-kind topping. I changed this recipe to be single serving by using individual ramekins but it could easily be converted to multiple servings (just use multiple ramekins).

Individual Shepherds Pie
Gluten Free
Serves 1

4 oz raw extra-lean ground turkey
1 cup butternut squash, peeled and cubed
1/3 cup frozen mixed vegetables, defrosted and drained (typically corn, green beans, and peas)
1 tbsp. onion, finely diced
3 tbsp. gluten free gravy (see recipe below)
3/4 tsp. Promise butter spread
1/4 tsp. garlic powder
salt and pepper

1. Place a baking sheet covered in foil on the bottom rack of the oven (to catch any drippings from pie) Preheat oven to 400 degrees.

2. Place squash in a microwave safe dish with an 1/8 cup of water. Cover bowl and cook squash in the microwave 10-12 minutes or until squash are tender.

3. Meanwhile, in a small pan over medium heat, cook onions until slightly browned (2-3 minutes).

4. Add the turkey, garlic powder, salt and pepper to pan. Stir and cook until the turkey is browned.

5. Drain any excess liquid from the pan. Place meat/onion mixture in a 9 oz ramekin sprayed with nonstick spray.

6. Pour gravy evenly over meat and spread mixed vegetables on top. Set aside

7. Once squash is cooked, drain any excess water and mash well with a fork or potato masher. Add butter and salt and mix thoroughly. Layer the mashed squash on top of the veggie layer in ramekin.

8. Bake in the oven for 24-27 minutes or until crust looks slightly crispy

Nutrition Information-- approximately 240 calories

Think you need flour and meat to make a gravy? Think again!
Gluten Free Gravy
Makes about 1/2 cup

1 clove garlic, minced
1 small onion, roughly chopped
1/4 cup carrots, roughly chopped
1/2 cup low sodium chicken broth, plus more as needed
1 sprig fresh thyme
salt and pepper

1. Combine onion, garlic, carrot, celery root, chicken broth, and thyme in a small saucepan over high heat. Season with salt and pepper and bring to boil. Reduce heat, cover, and simmer until vegetables are tender about 15 minutes.

2. Remove thyme sprig from pot and discard. Use an immersion blender to puree gravy until smooth. Add chicken broth as needed to reach a gravy consistency.(Or carefully pour into blender and blend until smooth.)  Serve, or store covered in the refrigerator for up to 3 days.

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