Make this Pumpkin Shepherd’s Pie when you are craving something warm and hearty. Chef Leah from E.A.T. Marketplace walks us through the process in the video below!
8-12
servings45
minutes2
hours450
kcalMake this Pumpkin Shepherd’s Pie when you are craving something warm and hearty. Chef Leah from E.A.T. Marketplace walks us through the process in the video below!
1 butternut squash, cut in half and seeded
½ tbsp. olive oil
½ tsp. salt, plus an extra pinch for the squash
Pinch of white pepper, plus an extra pinch for the squash
½ tsp. chopped thyme, plus an extra pinch for the squash
½ tsp. chiffonade fresh sage, plus an extra pinch for the squash
3 lbs gold potatoes, sliced into 1 inch thick pieces
¼ cup coconut cream
1 tsp. garlic powder
½ tsp. onion powder
2 tsp. olive oil
2 cups small dice carrots
1 cup small dice celery
1 medium onion small dice
3 cloves garlic, smashed and chopped fine
1 lb ground organic beef (not lean)
1 lb ground organic turkey (not lean)
¾ tsp. white pepper
1 tsp. salt
1 tsp. dried thyme
1 tbsp. gluten free flour or arrow root for thickening
4 tbsp. tomato past Bionaturae
1 tbsp. apple cider Vinegar
1 tsp. onion powder
1 tsp. chili powder
1 ½ cups chopped tomatoes or use Bionaturae chopped tomatoes in a can (my personal favorite)
1 ½ cups chicken stock
Preheat your oven to 400°F.
Cover baking sheet with parchment or foil.
Cut butternut squash in half, rub on olive oil, sprinkle with good salt, white pepper, dried thyme (crumble as you go), and sage. Rub mixture into the squash.
Place the squash, cut sides down, onto a baking sheet and let roast for 45 minutes until soft (can easily pierce with a fork). Set aside once done.
Cut four yams or sweet potatoes in half and pierce with a fork. Rub with butter and sprinkle with good salt.
Place on baking sheet (covered with parchment or foil) cut side down, and roast until you can easily stab the potatoes with a fork (20-25 minutes).
Once squash and tubers are done, scoop flesh out the skin into a mixing bowl to mash.
You should have roughly 1-1/2 quarts of product to mash with 1/4 - 1/2 cup whole coconut cream, 1 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. salt, a pinch of ground white pepper, and mash. Set aside. (for whole fat diets, use cream cheese and whole cream with butter)
Put 2 tsp. of olive oil in your medium-sized heavy bottom pot or dutch oven (medium-high flame) and add carrots. Sauté carrots for 1 minute, adding diced onions, celery and garlic. Mix and sauté for 1 minute (do not over cook, you want a nice texture. Keeping the veg aldente is lovely).
Reduce the heat to medium, then add the ground beef and turkey to the pot and mix breaking it up into smaller pieces. Top the meat with 3/4 tsp. pepper, 1 tsp. of salt, and 1 tsp. of dried thyme. Mix and cook until the meat is browned, about 5 minutes.
Add 1 tbsp. of flour or 1/2 tsp. arrow root to meat and mix well.
ADD ALL of the following ingredients together: 4 tbsp. of tomato paste, 1 tbsp. of apple cider vinegar, 1 tsp. of onion powder, a pinch of salt and mix well. Add 1-1/2 cup of chopped tomatoes, to this, stirring to combine all ingredients (if you need to add a little of your chicken stock to this, you can. Then add this mixture to your meat, siring to incorporate).
Then add 1-1/2 cups of chicken stock broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.
Pour the shepherd’s pie filling into a large pan, 9 in. x 13 in. and top with mashed butternut squash topping, using a spatula to evenly spread it out.
Bake for 20-25 minutes. Enjoy!
