Three Layer Paleo Shepherd’s Pie

This dish is proof that you can paleofy a comfort food.  When I think back to the Shepherd’s pie of my youth, I think of a dish heavy in starches; the top half buttery mashed potatoes, the bottom ground beef, peas, carrots and corn.  Of course, white potatoes have been banned from the Messy Kitchen long before this Whole30 was underway.  My husband won’t touch them with a ten foot fork and I’d just as soon eat sweet potatoes any day.  But for Shepherd’s pie, you really need that top creamy layer.

This pie starts with a layer of sweet potatoes, which I spiced with cinnamon and chili powder.  Next comes a layer of lean ground turkey with a veggie medley of onions, carrots and zucchini.  Finally, you’ve got a layer of cauliflower pureed with garlic, purified butter (ghee) and paprika in place of the mashed potatoes.  The result is a casserole just as comforting as the classic version, but much more nutritious.

This dish take a bit of prep, so a sous chef may come in handy!

This shepherd’s pie on it’s own does a pretty good job filling the recommended Whole30 plate but I always feel better when I eat a salad with my meal!

Three Layer Paleo Shepherd’s Pie

Adapted from Jule’s Fuel

Ingredients:

Top Layer
1 large heads of cauliflower, coarsely chopped with stems removed
1/2 tsp smoked paprika
1 1/2 Tbsp ghee 
1/4 cup vegetable broth broth
1 clove garlic
Salt and pepper, to taste

Middle Layer
1 1/2 pounds ground turkey
1 medium yellow onion, diced
2 large carrots, diced
1 large zucchini, diced
1 Tbsp olive oil
2 cloves garlic
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
2 T chili powder
Salt and pepper, to taste 

Bottom Layer
2 large sweet potatoes, chopped into 2″ cubes (I like the skin on)
2 tsp chili powder
1 tsp cinnamon
Sea salt to taste

Instructions: 

Bottom layer:  Boil sweet potatoes.  Drain and transfer to food processor along with remaining ingredients and process until smooth (this can also be done with a hand mixer or immersion blender!)
Middle layer: Simultaneously, in a separate large pan heat olive oil over medium heat and sauté onions for 5 minutes.  Add finely diced carrots and zucchini, and cook for another 5 minutes. Add the ground turkey along with garlic, thyme, rosemary, chili powder salt and pepper. Cook until meat is cooked through, stirring regularly.
Top layer: Simultaneously, boil cauliflower for about 10 minutes, until slightly soft to a fork. Drain the water out and transfer to a food processor along with ghee, garlic, both, paprika salt and pepper and process until smooth.  (this can also be done with a hand mixer or immersion blender, you’ll just want to mince your garlic first!)
To Assemble: In a 9″ square pan, evenly spread the sweet potatoes on the bottom.  Then, evenly spread the meat mixture over it and finish by evenly spreading the cauliflower layer on top.  Bake at 350F for 30 minutes.

Makes 6 large servings

Johanna