Rutabaga Turkey Shepherd's Pie

It seems for many people Shepherd's Pie is a classic comfort food. Personally I was never a huge fan, probably because it always has peas and carrots and I hate peas (it's right up there with bananas for me) and cooked carrots blech. Then there's the fact that dairy laden mashed potatoes cover over meat and it just seemed there was no hope for me to ever enjoy the joy of Shepherd's Pie.

But, my husband he likes a Shepherd's Pie (he doesn't worry to much about mixing meat and dairy) so I was determined to come up with a recipe we could both enjoy and wasn't a complete caloric nightmare. Here's what I came up with.

Non-Dairy Rutabega Mash

1 lb Rutabega
1/2 cup water, divided
1/2 cup almond milk
1 clove garlic, minced
2 tsp corn starch

Meat Filling
1 tbls cooking oil of choice
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
2 zuchhini, diced
3 cloves garlic, mincd
3 cloves garlic, thinly sliced
1.5 lb 99% lean Ground Turkey
1/2 cup chicken stock
1/2 cup white wine
tbls flour
2 tsp thyme
Salt and Pepper to taste

Directions for Rutabega Mash:
Peel and dice rutabaga and place in pot and just cover with water. Add salt. Bring to boil. Boil Rutabega until it's fork tender
Once Rutabega is done drain and either using a food mill, ricer, or masher mash rutabaga

In a small sauce pan add minced garlic, 1/4 cup water and almond milk and bring to boil.
Add cornstarch to remaining water and stir to make slurry
Once liquid is boiling add in slurry and stir until thickened.
Add flavor sauce to mashed potatoes and mix. Taste mash. Add salt and pepper to taste

Directions for meat:
Pre-heat oven to 400 degrees
Season turkey
In large pan heat oil. Add in vegetables and garlic to pan adding 1 tbls of broth and sauté vegetables until onions are translucent.
Add turkey and cook through. Once turkey is cooked though transfer turkey and vegetables to baking dish. Best to use slotted spoon as you want to save as much liquid and drippings as possible
Place flour in remaining stock to create slurry. Add it and wine to pan to make gravy.
Season with salt and pepper to taste and add thyme.

Finishing it off:
Pour gravy over meat mixture. Top with rutabaga mash being sure to seal edges. Place in oven and cook for 10 - 15 minutes until rutabaga is heated.

Serves: 6 (around 8 oz per serving)
Calories: 240
Fat: 6 grams
Carbs: 14 grams
Protein: 30.5 grams

RESULTS:

Pretty good recipe. I think next time I would add some Worcestershire Sauce to meat mixture to deepen the flavors. But, I really liked the rutabaga mash which I found had more flavor that potatoes. Husband really liked it, and best of all filled with veggies and nutritions I like.