Put a fire on, get in some comfy clothes, start the background Christmas movie, pour yourself a yummy drink and get cookin'!
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Paleo Shepherds Pie
Ingredients
For the topping:
1 head cauliflower, chopped into florets
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon garlic powder
For the filling:
1 tablespoon olive oil
1 cup chopped onion
2 carrots, peeled and diced small
3 celery stalks diced small
2 cloves garlic, minced
1 1/2 pounds ground turkey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 tablespoons blanched almond flour
2 tablespoons (or three for a "cheesier taste) of nutritional yeast
2 teaspoons tomato paste
1 cup veggie broth
1 teaspoon Braggs liquid aminos (optional)
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon garlic powder
For the filling:
1 tablespoon olive oil
1 cup chopped onion
2 carrots, peeled and diced small
3 celery stalks diced small
2 cloves garlic, minced
1 1/2 pounds ground turkey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 tablespoons blanched almond flour
2 tablespoons (or three for a "cheesier taste) of nutritional yeast
2 teaspoons tomato paste
1 cup veggie broth
1 teaspoon Braggs liquid aminos (optional)
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
Directions
Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside.\
In a large pot, steam or boil cauliflower until tender.
To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 1 tablespoon of olive oil and season with salt, pepper, and garlic powder.
For the filling, place the 1 tablespoon of olive oil into a large pan and set over medium high heat. Add the onion, celery and carrots and saute for about 3 to 4 minutes. Add the garlic and stir to combine.
Add the turkey, salt and pepper and cook until browned and cooked through, (about another 3-5 minutes). Mix in almond flour and nutritional yeast and continue to cook for another minute. Add the tomato paste, veggie broth, Braggs, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the mixture into the casserole dish, topping with the mashed cauliflower. Smooth the mashed cauliflower evenly over the turkey/veggie mix, topping off with the paprika.
In a large pot, steam or boil cauliflower until tender.
To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 1 tablespoon of olive oil and season with salt, pepper, and garlic powder.
For the filling, place the 1 tablespoon of olive oil into a large pan and set over medium high heat. Add the onion, celery and carrots and saute for about 3 to 4 minutes. Add the garlic and stir to combine.
Add the turkey, salt and pepper and cook until browned and cooked through, (about another 3-5 minutes). Mix in almond flour and nutritional yeast and continue to cook for another minute. Add the tomato paste, veggie broth, Braggs, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the mixture into the casserole dish, topping with the mashed cauliflower. Smooth the mashed cauliflower evenly over the turkey/veggie mix, topping off with the paprika.
Bake for 30 minutes or until the top is brown and bubbly. Serve warm with a little ketchup on the side :)
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