I'm so excited that this recipe is currently featured in the October 2016 issue of Live, Love, and Eat Magazine (pg. 85). Check it out!
Happy Fall! I won't lie - I am excited for cooler temperatures, wearing layers, and the explosion of pumpkin-filled recipes all over the Internet.
Yes, I'm one of those pumpkin fanatics ... Don't hate.
What I'm MOST excited about is spending time in the kitchen with the oven and stove top on, and not dripping with sweat. I first tested this recipe in ... JULY. Big mistake. I was literally a hot mess. Thankfully the recipe turned out fantastic. Worth it.
So here we are in a time of year where a hot, nourishing meal sounds absolutely divine.
What I L❤VE about this recipe is that it is gluten-free, Paleo, AND autoimmune paleo (AIP)-compliant. I am also a huge fan of making recipes adaptable, so that you can alter it to your dietary needs/preferences. For example,
- Are you Vegan? Ditch the ground turkey and include more carrots, celery, and portobello mushrooms.
- Are you Low Carb? Substitute the yams with a turnip and cauliflower mash.
- Don't like yams? Substitute with white sweet potatoes, or white potatoes if you tolerate nightshade vegetables.
This recipe also features an amazing vegetable: K O H L R A B I
The name "Kohlrabi" comes from the German Kohl ("cabbage") and Rübe ("turnip"), and it is a cruciferous vegetable that can be eaten either cooked or raw. Both its stem (bulb) and leaves are edible. Kohlrabi has AMAZING health benefits, including:
- Improved digestive health, weight loss, and metabolism - high in dietary fiber
- Immune System-boosting - high in Vitamin C (more than oranges!)
- Vision health - contains Beta-carotene (precursor to Vitamin A)
- Nerve/muscle function and blood pressure regulator - contains potassium
- Bone health - rich in calcium
- Cancer prevention - high in antioxidant compounds, including glucosinolates
Get ready for a flavor party in your mouth! This recipe makes an entire 9x12 pan of Shepherd's Pie, which means you will have leftovers for lunch, and it is perfect for freezing!
Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you!
Shepherd's Pie (AIP, Paleo, GF)
Prep/cook time: 75min
- 4 Tbsp coconut oil, divided
- 2 very large yams (or 4 medium), peeled and cubed
- 1 medium onion
- 2 kohlrabi bulbs, peeled
- 4 large carrots, peeled
- 4 ribs of celery
- 12 medium brown mushrooms
- 1/4 cup chicken bone broth
- 1 Tbsp dried thyme
- 1 Tbsp dried tarragon
- 2 tsp dried sage
- 2 Tbsp coconut aminos
- 1/2 tsp salt (or more to taste), divided
- 1.5 lb organic ground turkey
Shepherd's Pie topping
- Peel and cube yams; boil in filtered water and a couple dashes of salt for 20-25 min, or until soft.
- Drain the water, and let yams cool.
- Transfer yams into a food processor; add 2 Tbsp coconut oil and 1/4 tsp salt.
- Process until completely smooth. Put aside until filling is ready.
SHEPHERD'S PIE filling
- Pre-heat the oven to 375°F.
- Prep the veggies using a food processor:
- Using the shredding/grating disc, process the onions and kohlrabi. Set aside in a bowl.
- Using the slicing disc, process the carrots, celery, and mushrooms. Set aside in a bowl.
- Melt 2 Tbsp coconut oil in a sauté pan. Brown the onions and kohlrabi until translucent.
- Add carrots, celery, thyme, tarragon, sage, and 1/4 tsp salt. Sauté 8 min.
- Add mushrooms, bone broth, and coconut aminos. Sauté 10 min, or until all vegetables are tender (but not mushy). If excess liquid remains, continue to cook without the pan lid for approx 5 min.
- Place the vegetables into a 9x12 enamel cast iron dish (I have a Le Creuset dish that I absolutely adore - totally worth the investment!). Leave 1/2 cup vegetables in the sauté pan for browning the turkey.
- Brown the turkey in the sauté pan, then add to the vegetables in the baking dish. Mix together to evenly distribute meat and veggies in the pan.
Putting it all together + presentation
- Spread the yam mixture on top of the meat/veggie mixture.
- Bake at 375°F for 20 min; broil on high for 8min (but keep a close eye so it doesn't burn).
- Let cool before serving. Serve with a green salad, or roasted green vegetables (asparagus, broccoli, or brussel sprouts).
IN A RUSH? TRY THESE TIME-SAVING TIPS:
- Chop all of the veggies using your food processor and store them in an air-tight container and store in the fridge for a few days, or freeze, so that they are ready to go.
- Cook the veggies and chicken in separate pans (rather than one after another in the same pan), and combine in the baking dish. This will create more dishes though! 😉