Shepherd's Pie

I originally got this recipe from "The Whole Foods Allergy Cookbook" by Cybelle Pascal (a favorite cookbook of mine). It has become a family favorite and is very versatile. We typically change it up a little each time we make it. You can vary the meat and use chicken, pork, turkey, ground beef. You can certainly vary the vegetables included. You can vary the sauce, it calls for ketchup, but we have used barbeque sauce and even a honey mustard once. You can vary what goes on top, it calls for mashed potatoes, we often make mashed potatoes using sweet potatoes mixed in and I even topped it once with butternut squash. Enjoy and have fun with this one.

Shepherd's Pie

1 Tbsp. olive oil
1 medium onion, diced
3-4 carrots, diced
4 stalks celery, chopped
1/2 tsp. sea salt
1 cup hot water
3 Tbsp. ketchup (or other sauce
1 lb. ground beef, turkey, chicken, or pork sausage

Topping:
3 large potatoes, cubed (white or sweet potato combination)
3/4 cup rice milk
3 Tbsp. olive oil
1/2 tsp. salt

Cook potatoes, when soft drain and mix with rice milk, olive oil & salt. Beat until smooth and fluffy.

Brown meat. Saute onion in olive oil. Add celery and carrots, saute for a few minutes. Mix together ketchup with the hot water. Combine all ingredients in a 9x13 baking dish. Top with thick layer of mashed potatoes. Bake 30-45 minutes at 375 degrees until potatoes are lightly browned on top.