Wednesday, January 16, 2013

Sweet & Savory Turkey Sheppard's Pie

This was a spin off of my other Sheppard's Pie you can find here.

Here is what you'll need:

For the filling:
1 lb ground Turkey
1 medium onion, chopped
1 c each: frozen peas, frozen carrots, frozen green beans (thawed)
2 TBSP Olive Oil
1 TBSP Oregano
1 TBSP Thyme
Salt & Pepper
1/2 to 3/4 C broth (I used Chicken)
2 TBSP Almond Flour
2 TBSP Coconut Flour (If you don't have this, double the Almond Flour)

For the topping:
2-3 Cooked (and very mushy) sweet potatoes
2 TBSP Butter or Ghee
Salt & Pepper

Place a large saute pan over medium heat and add the olive oil and onions. Once the onions start to cook, add in the turkey and stir a bit. Next, add the (un)frozen veggies and seasonings, and stir to coat everything. Next, pour in your broth and let it simmer for about 5 minutes. Lastly, add in your Almond and Coconut flour. This step serves to soak up any of the broth that is in the pan, you don't want it to be soupy, but more of a creamy to dry consistentcy. Add the filling to an 8x8 baking dish. Preheat your oven to 375.

Mash up the sweet potatoes in a bowl with the butter or ghee, and some salt and pepper, the smoother the better. Smooth the potato mixture over the top of the filling and place the dish in the oven for 25 minutes. After the timer goes off, switch the oven to broil on high, and leave it in for another 5 minutes. Check the top to see if there is a crisp to it, that's what you want. Mmmmm. If you don't see a crisp, leave it in a little longer, but be sure not to burn it!

It is hard not to enjoy a second helping of this meal!!! Yum, yum!

*** Disclaimer: I used frozen corn in the recipe pictured above, cause I didn't have carrots, which was still delicious, but not 100% Paleo.

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