Paleo Recipes – Cavegirl Cuisine

Join My Newsletter!

Leftover Turkey Shepherd's Pie (paleo and gluten-free)

Leftover Turkey Shepherd's Pie (paleo and gluten-free)

Growing up, leftover turkey was assigned to white bread, mayo, and iceburg lettuce. Then I turned paleo…now what? Although turkey meat is nice and clean and yummy, sometimes you just want something different! 🙂

Although Shepherd’s Pie traditionally uses ground lamb and white potatoes, I thought I’d try my own holiday version ~ leftover turky and sweet potatoes!

Leftover Turkey Shepherd’s Pie

Ingredients

  • • 2 sweet potatoes, peeled and large diced
  • • 3 tablespoons ghee or organic butter
  • • 8 ounces mushrooms, sliced
  • • 2 carrots, peeled and sliced
  • • 3 celery stalks, sliced
  • • 1 cup diced onion (approximately 1 small onion)
  • • 2-3 cloves of garlic, minced
  • • 4 ounce jar of sliced pimientos, drained
  • • 3 cups diced cooked turkey
  • • 1/2 cup organic tomato sauce
  • • 1/2 teaspoon celery seed
  • • 1/2 teaspoon sea salt
  • • 1/2 teaspoon ground pepper (or a few grinds on the pepper mill)
  • • 1 tablespoon Sriracha or hot sauce of choice
  • • 1/3 cup turkey broth (plus a little extra if needed), or broth of choice
  • • sea salt and ground pepper, for taste

Directions

  1. Bring a large pot of water to a boil. Place diced sweet potatoes in the pot. Bring to a boil. Reduce heat to medium-low and let cook until potatoes are fork tender.
  2. Preheat oven to 350 degrees.
  3. In a large skillet on high-heat, cook the ghee, mushroms, carrots, celery, and onion until onions are translucent and celery starts to become tender.
  4. Add turkey, tomato sauce, celery seed, salt, pepper, Sriracha, and broth. Stir and heat for an additional 5 minutes on medium-low heat.
  5. Add mixture to an 8x8 baking dish.
  6. In a mixer, add sweet potatoes, broth and salt and pepper. Add additional broth (one tablespoon at a time) to the sweet potatoe mixture until smooth. Season as necessary. (I season my homemade turkey broth when I make it, so it is already very seasoned). Taste your mixture as you make it to make sure it is as you like it.
  7. Spread the sweet potato mixture over the turkey mixture. Make sure that it extends to all edges of the baking dish as to seal in the turkey mixture.
  8. Bake for 35 minutes. Remove from oven and let stand for 30 minutes. Serve immediately.
  9. Enjoy!

Ingredients

  • 2 sweet potatoes, peeled and large diced
  • 3 tablespoons ghee or organic butter
  • 8 ounces mushrooms, sliced
  • 2 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 cup diced onion (approximately 1 small onion)
  • 2-3 cloves of garlic, minced
  • 4 ounce jar of sliced pimientos, drained
  • 3 cups diced cooked turkey
  • 1/2 cup organic tomato sauce
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper (or a few grinds on the pepper mill)
  • 1 tablespoon Sriracha or hot sauce of choice
  • 1/3 cup turkey broth (plus a little extra if needed), or broth of choice
  • sea salt and ground pepper, for taste

Directions

  1. Bring a large pot of water to a boil. Place diced sweet potatoes in the pot. Bring to a boil. Reduce heat to medium-low and let cook until potatoes are fork tender.
  2. Preheat oven to 350 degrees.
  3. In a large skillet on high-heat, cook the ghee, mushroms, carrots, celery, and onion until onions are translucent and celery starts to become tender.
  4. Add turkey, tomato sauce, celery seed, salt, pepper, Sriracha, and broth. Stir and heat for an additional 5 minutes on medium-low heat.
  5. Add mixture to an 8x8 baking dish.
  6. In a mixer, add sweet potatoes, broth and salt and pepper. Add additional broth (one tablespoon at a time) to the sweet potatoe mixture until smooth. Season as necessary. (I season my homemade turkey broth when I make it, so it is already very seasoned). Taste your mixture as you make it to make sure it is as you like it.
  7. Spread the sweet potato mixture over the turkey mixture. Make sure that it extends to all edges of the baking dish as to seal in the turkey mixture.
  8. Bake for 35 minutes. Remove from oven and let stand for 30 minutes. Serve immediately.
  9. Enjoy!
Print Friendly, PDF & EmailPrint Recipe Card