tags - acidrefluxrecipes
Lean and mean cottage pie
Serves: 3 + leftovers for 3 Prep and cooking time: 45 minutes
Ingredients
Yukon Gold Potatoes - 12, medium, peeled and quartered Leeks - 2, medium, white-parts only, washed and finely chopped Carrot - 1, medium, grated Organic vegetable broth - 450ml Ground turkey - 675g Bragg Liquid Aminos - 5 tablespoons Fresh dill - 6 tablespoons, chopped Dried thyme - 2 teaspoons Asafetida - 2 teaspoons Whole-wheat flour - 2 tablespoons Organic butter - 3 tablespoons Salt Olive oil
Recipe
- Start a large pan of water boiling
- Peel and quarter the potatoes
- Bring potatoes to boil in pot of generously salted water
- Reduce heat to low, cover, and leave to simmer for 15-20 minutes (until thoroughly cooked but not mushy)
- Peel and grate the carrot
- Wash and finely chop the leeks (white-parts only)
- Prepare the vegetable broth
- In a medium saute pan, heat oil and saute leeks and carrots over medium heat for about 12 minutes, until the carrot is soft
- Drizzle approx’ 100ml of the broth to loosen vegetables and prevent sticking
- Add the turkey and separate into bite-sized pieces with wooden spatula
- Cook for 5-7 minutes until the meat is cooked through (no longer)
- Chop the dill
- Stir in 1 teaspoon salt, Bragg Liquid Aminos, dill, thyme and asafetida
- Add 200ml of broth and bring to boil
- Reduce heat to low and add the flour
- Stir for about 1 minute until the mixture thickens
- Remove from heat and cover pan
- When potatoes are cooked, mash with butter, salt and the remaining 150ml of hot broth (added gradually)
- Serve immediately in a bowl with turkey mixture on bottom and potato on top
Adapted from recipe: [#aviv2017theacidwatcherdiet]: Dr Jonathan Aviv (2017): The Acid-Watcher Diet: A 28-Day Reflux Prevention and Healing Programme, Hay House UK Ltd, page 222-224.