Casseroles and Baked Meals

Gluten-Free Shepherds Pie

This recipe uses milk, but if you wanted to make it dairy-free you could use unsweetened coconut milk as an alternative. It does not contain cheese like a traditional cottage pie. You may use whatever vegetable variation you prefer, but I will list what we used in the ingredients list.

Prep Time - 15 mins

Cook Time- 30 mins

Topping:

• 1TBSP butter
• 1 egg, lightly beaten
• 1/2 cup milk (or unsweetened coconut milk)
• 1/2 tsp salt
• pinch of ground pepper
• 1 1/2 to 1 3/4 cup ground unsalted, raw sunflower seeds (use a blender on high speed for 8-10 seconds until the seeds resemble fine grains similar to almond flour)
• 1 sprig dried thyme, leaves only
• 3 - 4 stalks dried parsley, leaves only
• 2 pinches dried oregano

Filling:

• 1 lb ground venison OR beef, buffalo, lamb - if you use lamb it will be called "Shepherds Pie" 
• 2 carrots, diced
• 2 white radishes (bulbs only), diced
• 3 stalks celery, diced
• 1/2 medium onion, diced
• 1 green onion (both bulb and greens), diced
• 1/2 stalk of green garlic, chopped OR 1 garlic clove, minced
• 1 medium potato (any variety is fine - sweet potato will give it a sweeter flavor), diced
• salt, pepper, and oregano to taste, about a pinch of each
• oive oil

1. Preheat oven to 350F
2. In a large, oven-proof/stovetop-proof pan, add the ground meat, carrots, onion, radishes, celery, onions, garlic, potato, and spices. Cook over medium heat in enough olive oil to lightly coat the bottom of the pan. If using beef or another fattier meat, the olive oil may not be necessary. You just want enough fat to help brown the veggies.
   
   
   
3. Cook until the meat is no longer pink and the veggies are mostly done. 
4. Meanwhile: In a small saucepan over medium-low heat add the milk, butter, salt, and pepper. Cook until heated through but not boiling.
5. In a separate bowl, add the ground sunflower seeds, egg, thyme, parsley, and oregano. Mix until well combined.
6. Add the milk mixture to the sunflower seed mixture and stir to combine. This will be fairly liquid-like  but that consistency is correct.
7. Press down the cooked filling in the oven-proof pan and slowly pour the topping over the filling until covered. Place in the preheated oven and bake for about 30 minutes or until the topping is browned. 

Slice into pieces and serve. Enjoy!

Organic Chia Seed and Turkey 

Stuffed Acorn Squash with Organic Kale

• 2 large, organic acorn squash, halved and scooped*
• 1 bunch of organic kale, leaves torn from stems into pieces (be sure to rinse and soak the prepared leaves in a large bowl of water so the sand can fall to the bottom; otherwise you will have gritty kale)
• 1/2 cup chopped organic onion
• 5 stalks of organic celery, chopped
• approx 1/4 cup organic chia seeds
• 1/2 to 3/4 cup prepared and chopped free-range turkey breast
• dash of dried sage
• 1 tsp dried basil
• 1 1/2 tsp dried oregano
• 2 TBSP olive oil
• salt and pepper to taste

1. Pre-heat oven to 350*F
2. Pierce the skin of each squash half with a fork or knife - don't cut yourself!
3. Place the squash halves in a baking pan with cut/scooped side down. Add enough water to come up the sides of the pan approx 1/2 inch. Bake for one hour or until the squash is soft to the touch.
4. 15 to 20 minutes before the squash has finished cooking, add the olive oil to a saute pan over medium heat.
5. Saute onion, celery, and chia seeds in the olive oil until the onion is transparent. 
6. Add the turkey and the remaining spices to the saute pan. Continue to cook until heated through - approx 5-10 minutes.
7. While the turkey is finishing, add the washed and soaked kale to a saute pan with a little bit of olive oil. 
8. Cook over medium heat, stirring occasionally, for 3-5 minutes or until gently wilted. It will turn from a dull, matte green to a bright, glossy green.
9. Add salt and pepper to taste. Set aside.
10. Once the squash has been removed from the oven, carefully scoop out the flesh until there is a narrow rim around each shell; place the scooped squash into a large mixing bowl.
11. Add the turkey mixture to the scooped squash and combine.
12. Once combined, scoop the squash and turkey mixture into each shell being careful not to break through the shell. Enjoy!