Monday, January 14, 2013

Paleo Shepard's Pie

1 tbsp coconut oil (more will be used to grease the baking dish)
2 pounds ground lean turkey
1 onion diced
3 cloves garlic minced
2 stalks celery chopped
2 tsp(s) Thyme
1 tbsp Oregano
1 tsp crushed red pepper
1 tsp pepper (more to taste)
1 bag mixed frozen vegetables (carrots, peas, green beans) or any combo of chopped veggies will work)
1 cup fresh or frozen chopped spinach
1/2 cup organic broth, (the best would be to keep broth from chicken or beef that was cooked on a previous day, store in a sealed container for up to 4 days in the fridge), if you do not have broth or prefer not to use it, water will work too
1-2tsp Arrowroot Powder, add 1 tsp at a time, to thicken the broth
1 head cauliflower chopped
1/4 cup coconut milk unsweetened

1.Heat oil in a large skillet, cook meat, garlic, onion and celery until the meat is cooked through
2. Drain
3. Put meat and veggies back in the skillet, add frozen veggies, spinach, seasoning, Arrowroot and broth
4. Simmer on medium heat for about 5 minutes
5.Lightly grease a 13 x 9 glass dish with coconut oil
6. Pre-heat oven to 400
7. Steam cauliflower until very soft
8. Put cauliflower in a food processor with coconut milk, blend until smooth and looks like mashed potatoes
9. Pour meat into the glass dish and spread out evenly
10. Top meat with cauliflower and spread evenly
11. Add pepper to the top
12. Bake 20-30 minutes, until heated through and edges are starting to turn golden

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