Paleo Sheperds Pie
1/2 large head of cauliflower
2 medium white sweet potatoes
1 tbsp. Olive Oil
2 tbsp. organic chicken broth
1 tbsp. Ghee
1 tsp. Garlic powder
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 lb Organic ground turkey
1/2 lb Grass-fed ground beef
1 tbsp. Ghee
1/2 medium onion, diced
3 stalks of celery, chopped
6-7 mushrooms, chopped
3 cloves garlic
1 cup organic, low sodium chicken broth
2 tbsp. tomato paste
1 tsp. Arrowroot powder (if not concerned about Paleo can use corn starch or flour)
1 tsp. dried basil
1/2 tsp. dried thyme
1 tsp. sea salt
1 tsp. pepper
Preheat oven to 375 degrees.
Peel and dice potatoes then wash and chop cauliflower.
Spread potatoes and cauliflower on a baking sheet and pour olive oil on.
Stir then roast for 25-30 minutes or until tender.
While still warm, place into a food processor, add in 1 tbsp. ghee, garlic powder, 2 tbsp. chicken broth, 1/2 tsp. sea salt, and pepper.
Once smooth and creamy, set aside.
Warm a skillet over medium heat, add in beef and turkey then cook until browned. (You can use one of either rather than both if desired)
Drain the meat and set aside.
In the same skillet, melt ghee then add onions.
Saute until opaque then add in celery, garlic, and mushrooms.
Cook for about 5 minutes until tender.
Add back in the browned meat and remaining ingredients.
Stir until thickened then pour into a 9x12 baking dish.
Spread evenly then top with sweet potato cauliflower mash.
Smooth over evenly then bake at 400 degrees for 30 minutes.
Allow to sit for 5-10 minutes before serving.