Since my knee injury last year I pretty much stopped posting, partially because I wasn’t cooking very often (with the pain and crutches) but then I just never got re-started. Now I am trying to do a bit of catch up and re-start for 2016.
This recipe is from last year, when I was doing an elimination diet to check for food allergies. Since I am currently participating in a small online group challenge for 3 weeks of healthy eating and exercise AND I just made a similar vegetarian version last night it seemed a perfect post for today.
Originally I selected this meal because I wanted to make a big dish that would give 3 of us lunches for the week. The roommate suggested a recipe from Paleo Grubs for a Paleo Shepherd’s Pie. I wanted to make it with sweet potato topping, because sweet potatoes (and we also just had cauliflower the day before.)
I upped the vegetables in the dish. I swapped the aforementioned sweet potatoes for the cauliflower….
How do you say cauliflower? I say CAWLIE-FLOWER. I have been told I say it funny, that it is CAUL-EH-FLOWER. I don’t know if I trust the source. I just wondered. Tangent. Sorry. Where was I?
Right, Shepherd’s Pie Recipe. I cut the things prohibited by the Elimination Diet we are following; tomatoes, mustard, beef. I made a few layers with the extra vegetables. It turned out great! It was perfect for lunches later in the week too.
based on the recipe from PaleoGrubs
Sweet Potato Shepherd’s PieIngredients
2.4lbs (1.1kg) sweet potato, peeled and diced
1 tbsp ghee, melted
1 tsp salt
1/2 tsp pepper
2 tbsp coconut oil
1 large onion, diced
4 carrots, diced
3 celery stalks, diced
2.2 lb (1kg) ground turkey
1 medium zucchini
1/2 small head cabbage (400g)
3/4 cup peas
1 cup low sodium chicken broth
3/4 tsp thyme
1 tsp dried rosemary
1/2 tsp sage
1/4 tsp cinnamon
1/8 tsp ground clove
~1 tsp salt
~1/2 tsp pepper
1 tbs buckwheat flour (or corn starch) mixed with 3 tbs water
In a large pot cover sweet potatoes with cold water and bring to a boil. Cook until larger chunks are easily pierced with a fork.
Drain water and return potatoes to pot, off heat. Add ghee, salt, and pepper and mash with a hand masher or hand blender. Cover and set aside until needed.
Preheat oven to 400F. Grease a large casserole dish (approx 9×13 size) and set aside.
Meanwhile, melt 1/2 tbs coconut oil in large pan or dutch oven. Add cabbage and cook 3-4 minutes until starting to soften and brown, then add in zucchini, 1/2 tsp salt and cook an additional 5 minutes. Cabbage should be fairly well wilted and cooked down. Layer cooked zucchini and cabbage in the greased 9×13 pan.
Allow pan to return to temperature. Add remaining 1/2 tbs coconut oil, onions, carrots and celery and sauté about 5 minutes until vegetables start to soften and onions are translucent. Add in ground turkey and cook until browned making sure to break meat up into smaller crumbles. Mix in all spices, salt, pepper, chicken broth, and flour/water slurry until well combined bring mixture to a simmer stirring occasionally. Cook until slightly thickened about 3-5 minutes. Test and season if it needs salt and pepper. Stir in peas.
Spread meat and vegetable mixture in sauce on top of cabbage/zucchini layer in 9×13 pan. Top with mashed sweet potatoes and spread evenly. Using a fork make fun designs on the top.
Cook at 400F for 15-30 minutes until top is browned and mixture is bubbling.