Serving Size: 12

Ingredients:

PIE FILLING

• 1 tablespoon extra virgin olive oil (EVOO)
• 1 large onion
• 4 cloves chopped or minced garlic
• 2 cups mushroom, chopped/sliced
• 2 pounds minced turkey or chicken
• 1 teaspoon salt (or to taste)
• 2 teaspoons ground black pepper
• 2 cups peas & carrots, diced (frozen works fine)
• 6 sprigs of tarragon, leaves removed and chopped
• 1/4 teaspoon nutmeg
• 2 tablespoons corn flour
• 1 1/2 cups chicken stock, low sodium
• 1/2 cup white wine (or just increase the chicken stock to 2 cups)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

PIE TOPPER

• 1 batch of keto cornbread batter

Directions:

1. Preheat oven to 350º F.
2. In a medium sized 4-6 quart pan, sauté onions & garlic.
3. Add the ground chicken, and season it with salt and pepper, mustard, Worcestershire, and
   cook until light golden brown and cooked through, 6-7 minutes.
4. Add in peas, carrots, mushrooms, tarragon, nutmeg, wine (if applicable), and then stock. Let simmer for 3-5 minutes, gently blending to keep everything moist.
5. Thicken with corn flour (mixed in a little cold water).
6. Give everything a good stir and turn it out into a casserole or 9 inch pie dish.
7. Spread the cornbread batter over the top of the pie filling and shape it with a spatula.
8. Cook in oven at 350 deg F for 20-25 minutes until the top is lightly browned.
9. Serve with caution as the contents will be hot!

Variations:

• Nonya Grandma’s Version: 1 handful of mung bean thread, cut into 1 inch lengths (optional) added to the pie filling along with the peas, carrots, etc.
• For more traditional British Shepherd’s Pie, you can substitute ground beef for the turkey or chicken, and use a creamy mash potato pie topper instead of the keto cornbread.

Approximate Nutrition (Base Recipe):

Calories 837.3, Total Fat 50.4g, Total Carbs 81.4g, Dietary Fiber 12.6g, Protein 30.9g