This Lenten season, we're trying a bit more whole food recipes and attempting to be aware of added ingredients in our dishes. I found this recipe for Whole 30 compliant Shepherd's pie, made a few adjustments, and had a delicious dinner on the table in no time. Paleo or not, try it for yourself!
Ingredients:
1lb ground turkey (organic, grass-fed to be Whole 30 compliant)
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 tsp tomato paste
2 Tbsp coconut flour or almond flour
1 tsp coconut aminos
1 cup chicken stock
1 Tbsp garlic powder
1/2 Tbsp dried rosemary
2 tsp dried thyme
1 tsp salt
1 tsp pepper
Topping:
2 heads cauliflower
1/4 cup butter (or ghee to be Whole 30 compliant)
salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees.
2. Cut cauliflower into florets and steam in a large pot. While the cauliflower is steaming, place the carrots, onions and celery in a large pan on low heat. Saute for ~4-5 minutes.
3. Add ground turkey to the vegetables and cook until meat is browned. Sprinkle coconut or almond flour over top of mixture and toss to cover.
4. Add tomato paste, chicken stock, coconut aminos, garlic powder, rosemary, thyme, salt and pepper. Mix to combine.
5. Let mixture come to a boil, then cover and simmer for 8-10 minutes until mixture is thickened.
6. To make the topping: Use a colander to remove excess water from steamed cauliflower as necessary. Place cauliflower in an food processor and pulse until shredded. Cut butter into smaller sections and add to cauliflower in food processor (or add ghee). Blend until combined.
7. Place ground turkey mixture into a lightly greased, 8 inch square glass baking dish and spread evenly.
8. Spread cauliflower topping on top of ground turkey mixture and spread evenly.
9. Bake for 25 minutes or until cauliflower topping begins to brown (I bumped the temperature up to 450 in the last few minutes to get some browning). Let sit for ~8-10 minutes.
10. Serve and enjoy!
Ingredients:
1lb ground turkey (organic, grass-fed to be Whole 30 compliant)
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 tsp tomato paste
2 Tbsp coconut flour or almond flour
1 tsp coconut aminos
1 cup chicken stock
1 Tbsp garlic powder
1/2 Tbsp dried rosemary
2 tsp dried thyme
1 tsp salt
1 tsp pepper
Topping:
2 heads cauliflower
1/4 cup butter (or ghee to be Whole 30 compliant)
salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees.
2. Cut cauliflower into florets and steam in a large pot. While the cauliflower is steaming, place the carrots, onions and celery in a large pan on low heat. Saute for ~4-5 minutes.
3. Add ground turkey to the vegetables and cook until meat is browned. Sprinkle coconut or almond flour over top of mixture and toss to cover.
4. Add tomato paste, chicken stock, coconut aminos, garlic powder, rosemary, thyme, salt and pepper. Mix to combine.
5. Let mixture come to a boil, then cover and simmer for 8-10 minutes until mixture is thickened.
6. To make the topping: Use a colander to remove excess water from steamed cauliflower as necessary. Place cauliflower in an food processor and pulse until shredded. Cut butter into smaller sections and add to cauliflower in food processor (or add ghee). Blend until combined.
7. Place ground turkey mixture into a lightly greased, 8 inch square glass baking dish and spread evenly.
8. Spread cauliflower topping on top of ground turkey mixture and spread evenly.
9. Bake for 25 minutes or until cauliflower topping begins to brown (I bumped the temperature up to 450 in the last few minutes to get some browning). Let sit for ~8-10 minutes.
10. Serve and enjoy!
*For those who are interested in caloric intake, this entire recipe worked out to be around 1300 calories. I would say this makes about 4 good-sized portions, calculating each one at ~325 calories.
What's your favorite whole food recipe?
Happy Monday!
What's your favorite whole food recipe?
Happy Monday!