DELICIOUS CHICKEN SHEPHERDS PIE by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Nut Free

A tasty low disaccharide pie, quite similar to a regular shepherds pie, but without the potatoes or any grains.

Freezes well.

Makes: serves 4

Prep time: 15 mins

Cooking time: 45 mins


  • 800g minced chicken
  • 2 tbsp coconut oil
  • 3 cloves garlic, crushed
  • 1 cup spring onions (chopped)
  • 1 tbsp tumeric
  • 1 tbsp parsley (chopped)
  • 1 tsp rosemary (chopped)
  • 3 medium parsnips (peeled, boiled and mashed)
  • 2 cups kale, chopped
  • 1 zucchini, diced
  • 1 capsicum diced, (red preferred)
  • 2 stalks celery, chopped
  • 150g mushrooms, small, sliced
  • 3 tbsp tomato paste
  • 3 cups chicken stock
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 180’C
  • Place coconut oil into large saucepan and add chicken mince.
  • Cook on medium heat, stirring until brown and broken up.
  • Add garlic, spring onions, tumeric, 1/2 the parsley and rosemary and cook 5 minutes.
  • Add kale, zucchini, capsicum, celery and mushrooms and stir for 5 minutes.
  • Add stock and tomato paste, salt and pepper and simmer 30 minutes.
  • While this is cooking, peel parsnips, cover in pot with water and boil until soft. Drain, mash and set aside.
  • Once chicken mixture is ready, spoon into ramekins with a little of the liquid.
  • Cover the tops with mashed parsnip. Sprinkle rest of parsley over tops.
  • Bake dishes in oven until brown on top, approximately 15-20 minutes.


This pie can be made in one larger dish, rather than individual serves.

Freezes well.


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