LOW FODMAP DIET TURKEY SHEPHERD’S PIE Recipe

This updated, low-FODMAP version of the family-friendly classic is every bit as good as the original, and it’s a bit lighter, too, since it uses lean ground turkey in place of beef. The herbed turkey mixture is topped with a blanket of garlicky potatoes and a few generous handfuls of cheese—and it’s impossible to resist.

YIELD: 4 SERVINGS

LOW FODMAP TURKEY SHEPHERD’S PIE Ingredients

• 1¼ POUNDS (570 G) LEAN GROUND TURKEY
• 2 TABLESPOONS (28 G) UNSALTED BUTTER OR OLIVE OIL (28 ML)
• ¾ CUP (98 G) CHOPPED CARROTS
• ½ CUP (50 G) CHOPPED CELERY
• ½ CUP (50 G) SLICED SC ALLIONS (GREEN PARTS ONLY)
• 3 TABLESPOONS (30 G) BASIC FLOUR BLEND
• 1½ CUPS (355 ML) CHICKEN BROTH OR CHICKEN STOCK
• 1 TEASPOON POULTRY HERB SEASONING
• 1 TEASPOON KOSHER SALT
• ½ TEASPOON FRESHLY GROUND BLACK PEPPER
• 1 BATCH PARMESAN GARLIC SMASHED POTATOES
• 1 CUP (115 G) SHREDDED COLBY-JACK CHEESE

LOW FODMAP TURKEY SHEPHERD’S PIE Steps

1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Lightly grease a 2½-quart (2.4 L) casserole dish.
3. Crumble and brown the ground turkey in a large skillet over medium heat.
4. Drain the fat and remove the turkey from skillet.
5. Melt the butter in the same skillet.
6. Add the carrots, celery, and scallions and sauté over medium heat until tender, about 7 to 8 minutes.
7. Reduce the heat to low and sprinkle the vegetables with the Basic Flour Blend.
8. Slowly whisk in the chicken broth or stock and stir until smooth.
9. Cook until thick and bubbly, about 2 to 3 minutes.
10. Stir in the cooked ground turkey and season with the poultry herb
    seasoning, kosher salt, and black pepper.
11. Spread the turkey mixture evenly in the prepared casserole dish. Spoon the smashed potatoes on
    top and spread them over the turkey in an even layer.
12. Sprinkle with the shredded Colby-Jack cheese and bake for 20 to 25 minutes until the
    cheese is melted and the casserole is hot and bubbly.
13. Serve immediately.