IMG_2709Now that the weather is getting a bit cooler the comfort foods are coming out.  I have several old favourites that are on repeat during the fall and winter.  Shepherd’s pie is one of them.  This is one of the first recipes I learned to make when I was 10 years old. There was no recipe, I just watched my mom.   My mom was in the hospital and I was in charge of supper and laundry and helping to look after my younger sister and brother.  I don’t really remember what else I made during that time 🙂

I used to use ground beef but we tend to use ground turkey for most dishes now. Leaner and healthier!


Russet potatoes –  5 medium size

1 pound lean ground turkey

1 cup of peas (frozen)

2-3 carrots peeled and sliced into coins

2 packages of Gluten free turkey gravy

1/2 cup milk

1 tblsp of butter or margarine (I use Becel)

salt/pepper to taste

paprika to sprinkle on top

First I peel and cut up the potatoes and put them into a large pot of cold water. I never salt the water. We have too much salt in our diets as it is 😦


Boil the potatoes until a knife or fork goes into them easily. Drain them and reserve some of the water.  Add the milk and butter and mash them well.

Steam the peas and carrots together just until they are bright and just cooked through.  They will continue to cook once in the casserole, so don’t cook until mushy.  Reserve some of this water as well.

Brown the turkey in a non stick pan. I will sometimes add a tablespoon of olive oil just to keep it from sticking. (maybe its just my frying pans haha)


Cook until starting to brown.  This is where I use the reserved vegetable water…to mix up the gravy packages. It gives it a bit more flavour and substance.  I used to make my own gravy until I had to be gluten free.  Feel free to make your own if you so desire.  I would use chicken broth/and or the vegetable water,  flour and bouillion cubes to give it flavour.

Add the gravy to the cooked ground turkey and stir well.  Add the peas and carrots to the meat/gravy mixture and stir it all together. Then add to a oven proof casserole dish.  Make sure its deep enough as it will bubble over when cooking.


Once its in the casserole dish you can start layering the mashed potatoes over the entire top of the casserole.  Leave it rough looking as the little peaks of potatoes get brown when its cooking.  Sprinkle with paprika.  It’s just something we’ve always done haha.


Put in oven for 25 – 30 min at 350 F  until it is bubbling at the edges. YUM!!

I eat it with a big dollop of ketchup, but to each his own 🙂

Hope you enjoy this as much as we do!!




Paella is a Spanish dish that I’m sure has as many variations as the French have of Tourtiere.

This is my version (even though I’m not Spanish).

I finally got a Nordic ware Paella pan. It’s like a large frying pan but it has a large flat surface. Love it!!  It really makes the cooking so much easier.


Gluten free Chorizio sausauge (I used 3 – 8″ sausages)

Chicken thighs, boneless and skinless ( I used approx. 8)

Prawns – 15 good sized prawns

2 cups of Aborio rice

2 1/2 quarts of unsalted chicken stock (depends on what I have)

1 small can of diced tomatoes

pinch of saffron

1 cup of frozen peas

Cut the sausage into bite size pieces and brown until cooked through on medium heat. Remove from the pan and set aside.


Cut up the chicken into bite size pieces and brown and cook through. Remove from the pan and set aside.

Leave the drippings in the pan and add the 2 cups of rice. Stir around and let the rice just start to brown a very slight bit.


Add in the quart of stock and the saffron threads and stir. At this point I turn the heat down to low so the rice can simmer. Aborio rice takes about 40 min to cook.

Add the diced tomatoes with the juice and mix.

You may have to add more stock or you can add water.  The heat can vary on your stove (I’ve got a gas stove).  Just keep checking the rice so that its cooked well.

Once the rice is past the el dente stage, add the chicken and chorizio and heat up.


Add the peas and let them cook for a  couple of minutes. At this point I turn the heat back up to medium high to high.


Now nestle the prawns into the mixture and cook until the prawns are pink and cooked through.  Stir and let the bottom brown and carmelize a bit without burning it.



You can add mussels, clams and lobster, crab.  Anything goes. You just have to adjust the cooking time.

Serve and enjoy!!!

Live Life Fully ❤