Shepherd’s Pie is my go to meal when I don’t know what to make for dinner or have a lot of vegetables in the refrigerator that need to be used up. It’s easy to make, and is delicious with pretty much any vegetables you have on hand. I chose to use carrots, fennel, and leeks for this version, because they complement the lamb so well, but I often throw in zucchini, green beans, and yellow squash. It’s also a fantastic way to sneak more veggies into your family’s diet!
The topping is made from rutabaga and parsnips, which combined are super creamy and have an almost buttery flavor. I’ve had a lot of people ask how to tell the difference between a rutabaga and a turnip. And I know it can be confusing, I’ve even seen them mislabeled at whole foods! Rutabagas are usually larger, than turnips, oval in shape, and have yellow and purple coloring, while turnips are round, and commonly purple and white. Both are a great AIP alternative for potatoes, and are also low-fodmap. I like to combine mine with parsnips, when making mashed potatoes, for less of an earthy flavor.
Rutabagas are often underrated in my opinion. Probably because of their sometimes earthy flavor, or because people just don’t know how to prepare them. Don’t let that stop you from trying them though. Rutabagas are a rich source of nutrients such as magnesium, potassium, and antioxidants, which can fight cancer, diabetes, and reduce inflammation. So if you don’t already include them in your diet, they’re worth a try.
This Shepherd’s Pie is comforting, loaded with flavor, and a great way to introduce rutabaga into your diet.