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
Ingredients
- 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
Method
- 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.
Notes
This pie can be made in one larger dish, rather than individual serves.
Freezes well.
