1 tablespoon avocado oil
1 large onion, chopped
2 large carrots, chopped
2 stalks of celery, chopped
3/4 cup frozen peas
1.25 lbs. ground turkey
4 garlic cloves, minced
1/2 teaspoon dried thyme
1 tablespoon fresh rosemary, chopped
1 tablespoon of your favorite onion/garlic/herb seasoning mix
A sprinkle of cayenne pepper
Sea salt, to taste
2 tablespoons tomato paste
3/4 cup broth (preferably homemade bone broth)
Potato Topping:
3 large sweet potatoes, cut into thick chunks
2-3 tablespoons unsweetened coconut milk
1 tablespoon coconut oil
1/4 teaspoon garlic powder
1 teaspoon fresh rosemary, chopped
1/8-1/4 teaspoon cayenne pepper
Sea salt, to taste
1. Bring a large pot of water to a boil.
1. Boil the large chunks of sweet potatoes until they are tender.
2. Sauté the onion, carrots, and celery with the avocado oil in a large skillet over medium-high heat.
3. Add the ground turkey to the sautéed veggies and cook until the meat is no longer pink, draining the excess juice.
4. Next, add the garlic, thyme, rosemary, seasoning mix, cayenne pepper, salt, tomato paste, frozen peas and broth to the meat and veggies. Simmer the turkey/veggie mixture for about 10 minutes.
5. While the meat is simmering, drain the sweet potatoes and mash them in a bowl with the coconut milk, coconut oil, garlic, rosemary, cayenne pepper, and salt.
6. After the meat has simmered, place the mixture into a medium-sized baking dish (mine was a 9 x 13-inch baking dish) and top with the sweet potato mash (I scooped my sweet potatoes into a bag with a hole at one of the bottom corners and made swirls).
7. Bake the pie on low broil until it is nice and bubbly and the sweet potatoes are crispy, about 15 minutes (I turned the oven up to high broil for about 5 minutes at the end so that my potatoes would crisp up).
8. Remove the pie from the oven and let it stand for 5 minutes.
9. Serve.