Lean And Mean Meat Cottage Pie

• portions: 4 to 6
• temps total: 45 to 50 minutes

Ingrédients

1 teaspoon Celtic salt, plus more to taste

8 medium Yukon Gold potatoes, peeled and quartered

2 tablespoon olive oil

1 onion finely chopped

2 chilli

1 medium carrot, chopped

3 cloves garlic, minced

1/2 cup frozen peas

1 1/3 cups homemade or organic vegetable broth

1 pound ground meat (a mix of dark and white meat)

2 tablespoons Bragg Liquid Aminos

1 tablespoon Soy Sauce

1/4 cup chopped fresh dill, plus more for garnish

2 teaspoon dried thyme

1.5 teaspoon asafetida

1 teaspoon chilli powder

2 teaspoons cumin meat powder

1 tablespoon whole-wheat flour

1 tablespoons organic butter (replace with olive oil for a dairy-free option)

Instructions

In a pot of generously salted water, bring the potatoes to a boil.

Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the potatoes are cooked through but not mushy.

While the potatoes are cooking, in a medium sauté pan, heat the oil and sauté the leeks and carrot over medium heat for about 12 minutes, until the carrot is soft.

Drizzle approximately 1/3 cup of broth to loosen the vegetables and prevent sticking

Add the turkey and cook, separating into bite-size pieces with a wooden spatula, for about 5 to 7 minutes, until the meat is cooked all the way through (don't overcook).

Add 1 teaspoon salt and the Bragg Liquid Aminos, dill, thyme, and asafetida and stir until the mixture is uniform.

Add 2/3 cup of broth and bring to a boil.

Reduce the heat to low and add the flour.

Stir for about 1 minute, until the mixture thickens.

Remove from the heat and cover the pan.

When the potatoes are cooked, drain and mash with butter, or oil if you want to make your cottage pie dairy-free.

Add salt to taste.

Whip the potatoes using a handheld mixer and adding the remaining 1/3 cup hot broth gradually, until the mashed potatoes reach the desired fluffiness.

Serve immediately in a bowl with the turkey mixture on the bottom and mashed potatoes on top.

Garnish with dill.

Note: The cottage pie can be reserved overnight. To reheat, preheat the oven to 400°F. Layer the turkey mixture and potatoes in a small casserole dish, cover with foil, and bake for 10 to 15 minutes, until the pie is piping hot, and serve.

Nutrition

• Taille de Portion: 1
• Calories: 497
• Lipides Totaux: 22.9 g
• Lipides Saturés: 7.4 g
• Lipides Insaturés: 11.8 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 132.9 mg
• Sodium: 925.5 mg
• Glucides Totaux: 39.5 g
• Fibres Diététiques: 4.8 g
• Sucres Totaux: 4.1 g
• Protéines: 36.9 g