- For the Topping:
- 3/4 lb russet potatoes (about 1 large potato or 2 medium sized)
- 3/4 lb turnips (about 1 large turnip)
- 1/4 cup unsweetened original almond milk
- 1–2 Tbsp extra virgin olive oil
- 3/4 tsp sea salt (or to taste)
- 1/4 tsp black pepper
- 1 egg yolk
- For the Filling:
- 1 Tbsp extra virgin olive oil
- 1/4 cup minced chives
- 2 carrots, peeled and diced small
- 1 cup zucchini, peeled and diced small
- 1 celery rib, diced small
- 1 1/2 cup cooked lentils*
- 1 cup vegetable stock**
- 1/2 lb ground chicken
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp tamari
- 2 tsp tomato paste
- 2 tsp dried rosemary
- 2 Tbsp almond flour
- 1 Tbsp tapioca flour or starch
- For the Potatoes: Peel the potatoes and turnips and cut into small cubes, about a 1/2 inch in size. Place in a large saucepan and cover with cold water. Cover and bring the water to a boil, then reduce the heat down to low. Allow the potatoes to boil until very tender, about 10-15 minutes. Drain the potatoes in a colander and then return to the pan. Add the almond milk, olive oil, salt and pepper and mash until smooth in consistency. Stir in the egg yolk.
- While the potatoes are cooking: preheat the oven to 400 degrees fahrenheit and get out a medium sized casserole dish (slightly larger than 8×8).
- For the Filling: Place 1 Tbsp of olive oil in a large sauté pan and heat over medium high heat. Add the chives, carrot, celery, and zucchini and cook until fragrant. About 3-4 minutes. Add the ground chicken, salt and pepper and cook until browned, occasionally stirring. About 3 minutes. Add the tomato paste, 1 cup vegetable stock, coconut aminos, rosemary, lentils and mix until combined. Sprinkle the almond flour and the tapioca starch over the filling and stir in thoroughly. Cover and reduce the heat to low. Simmer this mixture for 10-12 minutes allowing it to thicken.
- Once the potatoes and filling are ready: Pour the chicken and lentil mixture into the baking dish and smooth so it evenly covers the bottom of the dish. Top the filling with the potato and turnip mixture and evenly smooth the top.
- Bake in the preheated oven for 25 minutes.
- Allow to cool on a cooling rack for 15 minutes prior to serving.
*1/2 cup canned lentils are low FODMAP. If not sensitive to FODMAPs, you can cook your own.
**for low FODMAP vegetable broth, make sure the ingredients do not include onion or garlic. You can make your own broth, or use FODY Foods vegetable broth base.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Category: low FODMAP, gluten free, grain free, dairy free
- Cuisine: dinner, casserole, meal, St. Patrick's Day, holiday