As J and I continue through our second Whole30, we are resurrecting some of our favorite Whole30 approved meals. This next one is sure to please the whole family. It it both hearty and comforting with out being to heavy. Best of all, its totally customizable to what you have in your fridge! Don’t have ground turkey on hand, substitute ground beef. The kids don’t like mushrooms and carrots? Use their favorite veggies instead!
It may not be the prettiest recipe you ever make, but it sure is tasty!
Paleo Shepherd’s Pie
Ingredients:
- 1 lb ground turkey
- 1 yellow onion, diced
- 2 cloves minced garlic
- 2 carrots, chopped
- ½ cup mushrooms, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- ½ cup chicken stock + 2 tbsp chicken stock (separated)
- 1 tbsp arrowroot starch
- ½ head cauliflower, chopped
- 1 egg
- Salt and pepper
Directions:
- Preheat the oven to 400 degrees.
- In a skilled, sauté the turkey on medium heat until fully browned. Add onion, garlic, carrots, and mushrooms and continue to cook until the mixture is soft.
- Add ½ cup chicken stock and arrowroot starch, and bring to a boil. Once boiling, turn the stove off and add half of the rosemary, sage, and thyme, and salt and pepper to taste.
- Bring water to a boil in a separate saucepan. Add the cauliflower and cook until soft. In a separate bowl, whisk the egg and the 2 tbsp of chicken stock. Dump the cauliflower into the bowl with the remainder of the fresh herbs and some salt, and mash with a potato masher or whisk.
- Add the meat mixture to a pie plate – fill it almost all the way to the top. Using a spatula, spread the cauliflower mixture over the top until the meat is completely covered. Place the pie plate on a cookie sheet and bake for 10 minutes. Check the pie and switch the oven to broil, and cook for another 5-10 minutes. Make sure to keep an eye on it during broiling so it doesn’t burn!
- Let sit for 5-10 minutes, serve, and enjoy!