The weather has been quite mischievous. One day it’s warm, next day it raining, than high winds, and today it decided to be cool and cloudy. Winter just doesn’t want to go away. I decided to embrace winter for at least one more day, or at the very least one last meal. Introducing my own spin on Shepherd’s Pie which is totally paleo.
1 clove of Shallot
1/2 Onion (diced)
2 cups Carrots (diced)
2 cups Celery (diced)
2 slices Bacon
1 lb Ground turkey
1 small Butternut squash (baked)
1 can Sweet Potatoes (or baked)
1 c Chicken Broth
Salt, pepper, spices
Preheat oven to 350. In a large pan, heat oil and add chopped up bacon. Add in onion and shallots. Next add carrots and celery. Mix and salt, pepper and any other spices you would like. I just added seasoning salt. In a separate pan, oil and add ground turkey. Cook thoroughly, once cooked add to vegetable pan and mix. Add broth and allow mixture to simmer for 5-10 minutes.
In a blender or vitamix, add squash and sweet potatoes and puree. (You could do this by hand as well.)
Remove veggies from heat, pour into large baking dish. Top this mixture with pureed squash and potatoes. Place dish in oven for 25-30 minutes. Remove from heat and serve warm! Enjoy!
Recipe adapted from: http://www.elanaspantry.com/paleo-shepherds-pie/