- 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!
- Cook Time: 1 hour
- Category: low FODMAP, gluten free, grain free, dairy free
- Cuisine: dinner, casserole, meal, St. Patrick's Day, holiday
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[…] Chicken Lentil Shephard’s Pie from Treble in the Kitchen // “A comforting and satisfying take on the traditional Shepherd’s pie made with a combination of ground chicken and lentils instead of lamb for the filling. This lightened up version of the traditional, hearty dish mixes turnips with potatoes for the topping uses olive oil and almond milk instead of butter and heavy cream and got the 100% taste-test approval from my Irish husband.” […]
[…] Chicken Lentil Shepherd’s Pie […]
I have actually never had Shepherd’s Pie, but your lightened up version looks soo good!!
This was my first try as well, but Brian said the flavor was spot on! 🙂
That looks delish!
Just an FYI, but it’s actually St. Paddy’s Day (or St. Patrick’s Day), not Patty! It’s because it’s short for Padraig, the Irish word for Patrick. The more you know 🙂
Thanks for the clue! I had no idea! 🙂
I’ve been making a vegan version of Shepherd’s Pie for St. Patrick’s Day for about six years! My mom makes corned beef and cabbage every year and I’m so excited to join her for dinner this year. Your recipe looks incredible. You can’t go wrong with Alton Brown 🙂
Sounds relish! 🙂 Thanks, Lauren!
Yum! That looks great, I would love to make this. I come from a very Irish family, so I can relate to the corned beef and cabbage tradition.
My favorite Irish fare is a good irish coffee (with some jamison)!
Brian LOVES a good Irish coffee 😉
I’ve been craving some kind of shepherd’s pie like a mad woman lately. Love the idea of adding turnips! I’ve made a lentil version with mashed cauliflower before, but now that I’m back to eating meat I’ll have to try adding chicken to it!
You should totally try this out!! I think you would like it 🙂 (You could probably sub all lentils or all chicken if you prefer!)
What a great idea to mix in lentils with chicken and turnips with potatoes! Loving the sound of this “shepherd’s pie”!
I’m so lame and have never made shaperds pie!!
I love that you used chicken (which I could eat!) and the lentils!! Perfect combo!
This was my first time, and it’s a bit labor intensive at first but so good!